Rinse the maesaengi (seaweed) under running water and drain.

Chop the carrot into coarse pieces.

Cut the shrimp meat into large chunks.

Pour the broth into a pot and bring it to a boil.

Add the chopped carrot and cooked rice to the boiling broth, stirring occasionally.

Once the mixture thickens, add the maesaengi (seaweed) and stir while cooking.

Add the shrimp meat and cook until the shrimp is fully cooked.

Season the porridge with soy sauce to taste.

Drizzle sesame oil over the porridge and mix well.