Traditional Korean Honghap-juk Dried Mussel Rice Porridge (2 servings)

Rinse rice, soak for about 20 minutes and drain. Inspect and prepare commercially edible dried mussels according to package instructions.

Chop mussel meat small, then combine it with about 900 mL water, soy sauce, sesame oil and garlic in a pot.

When boiling, reduce heat and gently simmer about 10 minutes to develop the mussel broth.

Add soaked rice and simmer gently, stirring frequently, about 30–35 minutes until rice is very soft and mussels fully heated. Add hot water if too thick.

Check seasoning and add a little soy sauce only if needed. Serve warm. Check shellfish allergies before serving to children.