Jeolla-do Sanchae Jeongsik (Jeolla-do Mountain Vegetable Set Meal)

1. Prepare Dried Vegetables: Soak dried gosari, dried doraji, and dried chwinamul separately in ample cold water for at least 8-12 hours, or overnight, changing water a few times. After soaking, boil each type of rehydrated gosari, rehydrated doraji, and rehydrated chwinamul in fresh water until tender but still firm (gosari 30-40 minutes, doraji 20-30 minutes, chwinamul 15-20 minutes). Drain and rinse thoroughly. Squeeze out excess water. Cut rehydrated gosari and rehydrated chwinamul into 5-7cm lengths. Slice thicker rehydrated doraji if necessary.

2. Prepare Anchovy-Kelp Broth: In a pot, combine dried anchovies, dried kelp, and 800g water. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove dried anchovies and dried kelp. Set aside the broth.

3. Cook Multigrain Rice (Japgokbap): Rinse short-grain white rice, brown rice, and black rice together several times until water runs clear. Soak in fresh water for 30 minutes, then drain. Combine the rinsed short-grain white rice, brown rice, black rice, and 400g water in a rice cooker. Cook according to the rice cooker's instructions, or on the stovetop until water is absorbed and rice is tender.