Rinse the Short-grain rice thoroughly until the water runs clear. Soak the Short-grain rice in cold water for at least 30 minutes, then drain well.
2
Wash the Kongnamul and trim any discolored root ends. Set aside.
3
Prepare the dipping sauce: In a small bowl, combine Soy sauce, Sesame oil (for dipping sauce), Toasted sesame seeds, Gochugaru, Minced garlic (for dipping sauce), and Green onion (for dipping sauce). Mix well and set aside.
