Gamja Beombeok

Rinse the glutinous rice thoroughly and soak it in cold water for at least 30 minutes. Drain well before use.

Place the soaked glutinous rice in a small pot with 200g of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the glutinous rice is cooked. Let it rest, covered, for 5 minutes.

In a separate large pot, add the cubed potatoes and 800g of water. Bring to a boil over medium-high heat. Reduce heat to medium and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.