First, wash sticky rice or white rice and soak it in water. That way, the porridge can be softer and more spread.

Prepare the broth. Put the natural seasoning and dried green onion roots back in the pack and put dried shiitake mushrooms and dried mussels in it to make a cool and savory broth. When you make a natural seasoning, you can make a much better broth if you finely chop the dried mussels. I heard that mussels are always in the powder soup of ramen on the Korean table.

Chop the ripe kimchi into small pieces. I'm going to add some kimchi soup.

First, strain the soaked rice through a sieve and drain it.

Wash the bean sprouts and drain them.

Mix the soaked rice with the sliced kimchi. Add sesame oil and stir-fry it.

If the scent of sesame oil is well permeated, add the broth you made. It seems to have a lot of broth compared to rice and kimchi, but it's not at all. As the rice gets bigger and bigger, the water gets smaller.

Add bean sprouts, close the lid of the pot, and boil it over high heat because the bean sprouts need to be cooked. Boil it once and cook the bean sprouts.

If the bean sprouts are cooked, open the lid and stir them over low heat to make porridge. And I seasoned it with fish sauce. If you don't have fish sauce, you can use salt or soy sauce.

The soup is getting smaller and the rice is spreading. Keep stirring, please. And lastly, put the sun green onions on top and it's done. When the rice is soft enough and soft like porridge, it's done.

Maybe it's because I boiled it with dried mussels, but the soup is much cooler and tastier. Put the kimchi bean sprout porridge in a bowl, put mussels on it, and put sesame seeds and green onions on it, and you're done with the cool yet spicy kimchi bean sprout!!!