Gyeongju Beopju

Thoroughly wash the Glutinous rice until the water runs clear, then soak it in 1000 grams of Water for at least 6 hours, or preferably overnight.

Drain the soaked Glutinous rice completely. Steam the drained Glutinous rice in a steamer for 40-50 minutes until it is cooked but still firm (this is called 'godubap').

Spread the steamed Glutinous rice thinly on a clean, wide surface to cool down to room temperature. It is crucial that the rice is completely cool before proceeding.