Sigumchi Juk

Rinse 100g short-grain rice thoroughly under cold water until the water runs clear. Soak the short-grain rice in fresh cold water for at least 30 minutes, then drain well.

Wash 200g fresh spinach thoroughly. Blanch the fresh spinach in a pot of boiling water for 30 seconds, then immediately transfer it to an ice bath to stop cooking. Squeeze out any excess water from the fresh spinach and roughly chop it.

In a blender, combine the blanched fresh spinach, 5g garlic, and 100g of the water. Blend until the mixture is smooth.