How to cook Korean steam rice

Updated: Jul 14

There are two things that are given in Korean cuisine; rice and kimchi. And when I say "rice", just any rice won't do; it has to be Korean rice. All rice are not created equal and you can't get the right taste for your Korean dishes without the right rice. Korean rice is a delicious short, round grain rice with a subtle sweetness. When steamed, it’s wonderfully soft, fluffy and moist, with more flavour than any other rice. Also known as sushi rice, sweet Korean rice is the rice most eaten by Koreans. I may be prejudiced, but this is the only rice for me. Once you try it, you’ll understand.

Serves 2

INGREDIENTS:

240 g KIMPO Korean sweet rice

355 ml Cold water


DIRECTIONS FOR STOVE TOP:


It may seem like a lot of work, but this is how to enjoy the best flavour, and you can say that you did it the traditional way.


1. Rinse the rice 3-4 times.

This creates a fluffy rice.

2. Combine the rice and water.

Be sure the pot is big enough, because the rice will expand 3 to 4 times it’s uncooked volume.

3. Soak rice for 30 minutes.

This enhances the flavor and texture of the rice.

Don’t soak it too long or it will lose its nutritional value and will break apart.

4. Bring the rice to a boil and cook the rice uncovered at high heat for 7-10 minutes.

5. Turn the heat down to medium, stir the rice once and cover with lid.

6. Let the rice simmer for 7-8 minutes.

7. Turn off the heat and allow it to steam on the burner for another 15-20 minutes. Do not open the lid during this time.

8. Uncover and lightly fluff the rice by turning it over from top to bottom and side to side.

This will evaporate any extra moisture and make the rice fluffy.

9. Your rice is ready to be served..


NOTE:

* * If you make your rice on the stove top, you can still keep it warm all day. To keep it warm, wrap the pot with the cooked rice in a towel, put it on the bed and cover it with pillows. Just don’t let anyone jump on the bed, or they will be in for a hot surprise!



DIRECTIONS FOR RICE COOKER:

Okayyyy. This is easy because all the work is done by the rice cooker. One advantage of using a rice cooker is that it will keep it warm throughout the day.


1. Rinse the rice 3-4 times.

This creates a fluffy rice.

2. Combine the rice and water.

3. Soak rice for 30 minutes.

This enhances the flavor and texture of the rice.

Don’t soak it too long or it will lose its nutritional value and the rice will brake apart.

4. Turn the rice cooker on and wait until it is done.

5. Ready to serve.

*The advantage of a rice cooker is that it will keep it warm as long as you want.


*NOTE:

* * My mom would measure the water using the “Index Finger” method. This is where you add enough water to where the water comes up to the first joint of your index finger. When I asked her about the fact that not all people’s hands are the same size, she replied, with a click of her tongue, "Aigoo!, Why you ask too many questions?! Why you causing problems!” LOL. That was the end of "question and answer time" with my mom! Interesting enough, this method really works.


Enjoy, and as we say before meals: 잘 먹겠습니다 (jal meokgetseumnida), which roughly means: "Eat well."


KimchiLove♥️ ...from our kitchen to yours. www.kimchilove.cz

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