Soak the seaweed in cold water until softened, then drain and chop finely.

Mix regular rice with glutinous rice, soak, and drain using a sieve.

Prepare broth using anchovies, dried shrimp, dried mussels, and kelp in a stock pack.

Heat sesame oil in a pot, stir-fry the chopped seaweed, then add the soaked rice and stir until the rice turns translucent.

Add the prepared broth and bring to a boil.

Once the rice starts to soften, add perilla powder and stir well.