Goguma Juk

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

Peel 300g of sweet potato and cut it into small, uniform cubes, approximately 1-2 cm in size.

In a medium pot, place the diced sweet potato and add enough water to just cover it. Bring the water to a boil over medium-high heat and cook until the sweet potato is very tender, about 10-15 minutes. Drain the sweet potato, reserving about 50g of the cooking liquid.