Ueong Juk

Wash 100g of short-grain rice thoroughly until the water runs clear, then soak it in 200g of water for at least 30 minutes. Drain the short-grain rice well.

Peel 150g of fresh burdock root and thinly slice it, then julienne or finely mince the fresh burdock root.

In a medium pot, heat 10g of toasted sesame oil over medium heat. Add the minced fresh burdock root and sauté for 3-4 minutes until slightly softened and fragrant.