The right rice and the right technique make all the difference. Here is how Koreans cook the short-grain rice that forms the base of every meal.
Korean Rice: The Foundation of Every Meal
In Korean, the word for "rice" (밥 — bap) is also the word for "meal." This tells you everything about how central rice is to Korean dining. A Korean meal without rice is not really a meal — even when noodles or bread are present, rice is typically still served. The rice has to be right: sticky enough to hold together with chopsticks, glossy, and perfectly cooked.
The Right Rice
Korean rice is short-grain japonica rice (단립종) — the same type used in Japanese cooking. It is shorter, rounder, and starchier than long-grain varieties like basmati or jasmine. When cooked, the grains stick together just enough to be picked up with chopsticks without becoming a solid mass. The most celebrated Korean rice comes from Icheon (이천쌀) and Gimpo (김포쌀). Calrose rice, widely available in the US, is an excellent substitute.
How to Wash Rice
Washing rice before cooking is not optional in Korean cooking — it is essential. Place the rice in a bowl, cover with cold water, swirl and drain. Repeat 2-3 times until the water runs relatively clear. Washing removes excess starch (which would make the cooked rice gummy), surface bran, and any residue. After washing, soak the rice in cold water for 30 minutes for the best results — this allows the grains to fully hydrate before cooking.
Water Ratio
The correct water ratio depends on cooking method. Rice cooker: 1 cup rice to 1.1 cups water. Stovetop with lid: 1 cup rice to 1.2 cups water. Earthenware pot: 1 cup rice to 1.3 cups water (due to evaporation from the porous clay). These are starting points — adjust based on your preference for stickiness and the age of the rice (newly harvested rice absorbs less water).
The Stovetop Method
Bring water and washed rice to a boil over medium-high heat in a heavy-bottomed pot. Once boiling, reduce to the lowest possible simmer and cover tightly. Cook for 15 minutes. Remove from heat and let steam with the lid on for 10 minutes. Do not open the lid during cooking. The slight crust that forms on the bottom (nurungji, 누룽지) is considered a delicacy — scrape it up and eat it with water to make a soothing gruel.
Frequently Asked Questions
What type of rice do Koreans eat?
Koreans eat short-grain japonica rice (찹쌀 for glutinous, 쌀 for regular). The most prized variety is from Icheon (이천쌀). It is stickier and softer than long-grain varieties, which allows it to be easily picked up with chopsticks and to be used for ssam wraps.
What is the water ratio for Korean rice?
For a rice cooker, use a 1:1.1 ratio (1 cup rice to 1.1 cups water). On the stovetop, use 1:1.2. New season rice (쌀) absorbs slightly less water; older rice needs slightly more. Always rinse rice 2-3 times before cooking.
Do Koreans always use a rice cooker?
Most Korean households use an electric rice cooker (밥솥) as it produces perfectly consistent results. However, stovetop methods in an earthenware pot (뚝배기) or a heavy-bottomed pot produce exceptional rice with a prized crispy bottom layer called nurungji (누룽지).