Goguma-bap: Korean Sweet Potato Rice with Chive Soy Sauce (3)

Rinse the rice until the draining water is mostly clear, then soak it in a heavy-bottomed pot with one cup of water for 30 minutes.

Peel the sweet potato and cut into roughly 1.3 cm cubes; spread evenly over the soaked rice.

Cover and heat over medium until simmering, then reduce the heat and cook for about 10 minutes without scorching the rice.

Carefully open, turn rice and sweet potato once, cover and cook another 10–15 minutes; if the rice remains hard, add a little water and cook until tender.

Mix chives, garlic, soy sauce, sugar, vinegar, gochugaru and sesame seeds into a seasoning sauce.

Once rice and sweet potato are cooked through, gently fold together, portion into bowls and spoon on sauce to taste.

Transfer leftovers to shallow containers and chill promptly; do not leave cooked rice at room temperature for long.