How to Cook Rice (Korean-style Steamed Rice, 밥 짓는 법)
My notes for this recipe
Rice is the foundation of many Korean meals. A typical table includes rice served with soup and several side dishes such as kimchi, seaweed, egg dishes, or seasoned vegetables.
Most Korean households use an electric rice cooker because it makes cooking rice simple and consistent. Well-known Korean brands include Cuckoo and Cuchen, but any reliable rice cooker with a white-rice setting can work well.
Rice can also be cooked in a pressure cooker, which creates a pleasantly chewy texture. The most accessible method, however, is cooking rice in an ordinary pot.
This guide explains how to cook Korean-style short-grain rice without a rice cooker. The method is useful for everyday meals and for recipes such as kimbap, bibimbap, soups, and stews.
How I cook it
Measure the rice
Measure the amount of rice you need and place it in a large bowl. For this method, use the same amount of water as rice. Older or drier rice may need slightly more water.
Wash the rice
Cover the rice with water and gently swish it around with your hands. Drain the cloudy water and repeat about three times, until the water is almost clear.
Soak the rice
Transfer the washed rice to a pot and add an equal amount of water. Let the rice soak for at least 30 minutes before you begin cooking.
Bring the rice to a boil
Heat the pot over high heat without the lid. Once the water begins to boil, gently stir the rice with a spatula so the rice and water are evenly distributed. Reduce the heat to medium and cover the pot with a lid.
Finish cooking and rest
Cook the rice over medium heat for 10 minutes with the lid on. Then reduce the heat to low and cook for another 5 minutes. Turn off the heat completely and let the rice rest for another 10 minutes with the lid still on.
Fluff and serve
After the resting time, open the lid and gently fluff the rice with a rice paddle or spatula. Turn the rice from the bottom upward so the moisture is evenly distributed, then serve.
