Octopus Kimchi Porridge

How to Make It

1. Dice the kimchi and octopus and store separately.
2. In a wok, toast 10 medium dried anchovies for every bowl of cooked rice. Let cool to make them more crisp.
3. Add anchovies to a blender and grind until powder-like.
4. Add rice and water and blend. Mix longer for smoother texture.
5. Pour mixture into a pot and boil on medium-high heat.
6. Add diced kimchi and minced garlic; boil until the anchovy smell mellows.
7. Keep adding water while it boils and stir constantly so rice doesn't burn.
8. Add fish sauce and soup soy sauce to taste.
9. Add diced octopus.
10. Optionally add Jayone Red Pepper Powder for color and heat.
11. Move porridge to a serving bowl and top with chives and sesame seeds.
12. Optionally garnish with cut seaweed.