Rinse soybean sprouts under running water and drain. Combine rice and water in a 1:1 ratio and cook using the white rice setting on a rice cooker.

Soak dalrae in water for 5 minutes to loosen dirt and make peeling easier.

Peel the outer skin of dalrae bulbs and scrape off black spots gently with your nails. Trim hard parts with a knife.

Rinse dalrae 2-3 times, then soak in water with a drop of white vinegar for 5 minutes. Rinse again under running water and dry thoroughly.

Cut dalrae into 1-2 cm pieces. Lightly crush the bulbs to release their aroma and sweetness.

Mix dalrae with soy sauce, sesame oil, sesame seeds, plum extract, sugar, red pepper powder, and anchovy sauce in a large bowl.