1Rinse 400g of short-grain rice thoroughly until the water runs clear, then soak in cold water for 30 minutes. Drain the short-grain rice and cook it in a rice cooker or pot with an appropriate amount of water.
2Gently rinse 120g of hwangtae under cold running water to remove any dust, then soak in cold water for about 15-20 minutes until softened but still firm. Squeeze out excess water from the hwangtae and pat dry with a clean cloth. Remove any remaining bones or tough skin.
3In a mixing bowl, combine 50g of gochujang, 15g of gochugaru, 30g of soy sauce, 20g of minced garlic, 5g of minced ginger, 5g of sesame oil, 20g of granulated sugar, 15g of mirin, 2g of toasted sesame seeds, 1g of ground black pepper, and 10g of finely chopped green onion. Mix well to create the marinade.
