Korean Rice & Vegetable Porridge 

Place the rice in a medium bowl and cover with cold water. Let soak for 15 minutes. Drain through a sieve or fine-mesh colander, then set sieve over the bowl to continue draining.

Heat the sesame oil in a large pot or Dutch oven over medium heat. Add the mushrooms and increase the heat to medium-high. Season with a generous pinch each of kosher salt and black pepper. Cook until softened and starting to brown, stirring occasionally, 6 to 8 minutes. Transfer half of the mushrooms (about ¾ cup) to a small bowl; cover to keep warm and set aside. To the pot with the remaining mushrooms, add the rice and cook and stir until it is dry, about 2 minutes.

Add the carrot, garlic, and scallion whites; stir for 1 minute. Add 6 cups water, soy sauce, 2 tsp. salt, and a few grinds of pepper. Bring to a boil, stirring occasionally to make sure the rice isn't sticking to the pot. Reduce to a simmer and cover. Simmer for 10 minutes, then add the broccoli (including any crumbly bits). Cover again and continue cooking until the rice is very soft and has reached a loose porridge consistency, about 10 minutes more. If too soupy, simmer uncovered until thickened, about 5 minutes; if too thick, add additional water, ¼ cup at a time, to reach desired consistency. Season with additional salt to taste.

Ladle into bowls and top with reserved mushrooms, sliced scallion greens, sesame seeds, crumbled seaweed sheets, and more black pepper. Serve kimchi on the side.