Maesaengi Seaweed and Shrimp Rice Porridge (1 Serving)

Place maesaengi in a fine sieve; swish in cold water to remove grit and drain.

Finely dice the carrot. Peel, devein and chop the shrimp; wash utensils used for raw shrimp.

Bring 360 ml stock to a boil. Add rice and carrot; simmer over medium heat, stirring, until the rice softens.

When the porridge thickens, add maesaengi and stir to distribute the seaweed evenly.

Add shrimp and simmer until fully cooked, pearly or white and opaque throughout; check for uncooked pieces.

Start with 2 tsp soup soy sauce; taste and add the last tsp only if needed. Turn off heat, stir in sesame oil, top with ground sesame and serve hot.