Mussel Porridge (Honghap Juk)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Wash the rice clean, soak it for at least 30 minutes, drain, and pound it in a mortar.
2. Put water in a pot, add the kelp and half of the dried shrimp, and boil to make a simple broth.
3. Chop the other half of the dried shrimp separately, chop the onion and carrot into small pieces, and slice the mushrooms.
4. Blanch the mussels in boiling water with salt and remove the shells.
5. Add sesame oil to a pot, add the pounded rice, and gently stir-fry.
6. Pour the broth (2) over the stir-fried rice (5) and boil, add the onion, carrot, mushrooms (3), and mussels (4), and stir with a wooden spatula as it boils. When the porridge is nearly done, add the chopped dried shrimp (3), boil once more, and finish.