Korean Shrimp And Rice Porridge (Saewoojuk)

• 1 cup Short-grained Rice
• 7 cups Water, For The Porridge (plus About 4 Cups For Soaking The Rice)
• 1 Tablespoon Sesame Oil
• 2 cloves Garlic, Minced
• 1/4 cups Chopped Carrot
• 1 cup Chopped Raw Shrimp
• 7 cups Water
• 1 Tablespoon Fish Sauce
• 1 teaspoon Salt
• 3 whole Green Onions, Chopped
• Roasted Kim (seasoned Seaweed), Crumbled

1. Place rice in a large bowl and wash rice in several changes of water, then cover with about 4 cups water and let soak two hours to overnight. Drain rice thoroughly before proceeding.
2. Heat sesame oil over medium-high heat in a medium-large pot, then add the garlic, carrot, and shrimp and saute for about 30 seconds, stirring about to cook evenly. Add the soaked, drained rice to the pot and continue stirring and sauteing for a few minutes. Add 7 cups water and bring to a boil, then reduce heat to low, cover pot and simmer 30 minutes, stirring occasionally to prevent the bottom from burning.
3. Add fish sauce and salt, then taste and check seasoning and add more salt if desired. Ladle juk into serving bowls and sprinkle with chopped green onions and crumbled kim.
4. To make this a more substantial meal, suggested accompaniments include kimchi and other other side dishes such as broiled fish, japchae, sigeumchi namul, and kongnamul muchim.

rice, water, sesame oil, garlic, ubc, shrimp, water, fish sauce, salt, green onions, kim

Taken from tastykitchen.com/recipes/soups/korean-shrimp-and-rice-porridge-saewoojuk/ (may not work)