Heotjesabap

Prepare the Cooked white rice according to package instructions or your preferred method. Set aside to cool slightly.

Rehydrate the Dried bellflower root, Dried fernbrake, and Dried shiitake mushrooms by soaking them in warm water for at least 30 minutes, or until tender. Drain well. Squeeze excess water from the bellflower root and fernbrake. Slice the rehydrated shiitake mushrooms thinly.

For Spinach namul: Blanch the Spinach in boiling salted water for 30 seconds. Drain immediately and rinse under cold water. Squeeze out excess water. Season the Spinach with 5 grams of Soy sauce, 5 grams of Sesame oil, 5 grams of minced Garlic, and 3 grams of Toasted sesame seeds. Mix well.