KOREAN RICE 101: How To Cook Korean Rice Tutorial (Bap: 밥짓기) Multigrain Rice (Japgokbap: 잡곡밥)
Updated: Nov 8, 2019
Korean rice is uniquely different from other Asian rice. It is a perfect combination of al dente and softness that just melts in your mouth. Korean rice has so many varieties of grains, not just white, but brown, sweet brown, flat & round barley...etc. It is also made with a variety of beans, making it the ultimate superfood, loaded with not only nutritional rice grains but also high protein from the beans. I hope you get to try this at home. Korean rice is so yummy and satisfying that all you really need is some Korean roasted seaweed with it. OR my childhood favorite and still now as well, drizzle some sesame oil and soy sauce, mix into the rice and just ENJOY its simple and yet SUPER SATISFYING bowl of Korean rice...YUM!
This Korean Rice 101 For HANGRY Souls (Bap 밥짓기: Multigrain Rice Japgokbap 잡곡밥) Recipe includes:
How to shop for Korean rice and a brief overview of different Korean rice grains and beans.
How to properly wash Korean rice.
How to store Korean rice grains.
How to measure the water level for Korean rice.
How to cook Korean white rice and multigrain rice (JapGokBap 잡곡밥).
Different methods for cooking Korean rice (stovetop methods: using pots, traditional cauldron pot, and pressure cooker AND electric pressure cooker/Cuckoo.
A brief overview of Cuckoo (Korean electric rice pressure cooker).
How to freeze freshly cooked Korean rice.
How to enjoy Korean rice with simple ingredients; Simple BiBimBop at home.
Below, you will find the following:
List of other suggested video recipes
What to look for when shopping for Korean rice
Links on Korean clay pot/onggi
How to store Korean rice
Product inks for Korean rice, beans, traditional cauldron pot, stone pot, and electric pressure cooker/Cuckoo
Stove-top pot and pressure-cooker methods for cooking Korean rice
ELECTRIC INDUCTION HEATING Pressure Cooker Specifically Designed for Cooking Rice: Cuckoo
How to cook Korean rice (white, brown, barley, beans...etc.)
How to cook Korean rice for Kimbap/sushi
How to freeze your freshly cooked Korean rice
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Thanks for watching!
AUTHENTIC BiBimBap (비빔밥 Korean Mixed Rice) & Dolsot-BiBimBap (돌솥비빔밥 Stone Pot)
Gimbap Recipe & Mukbang (Kimbap 김밥) w Bulgogi + BONUS FRIED GIMBAP + Vegan Kimbap/Gimbap
Gimbap (aka Kimbap: 김밥): 🐟Tuna Gimbap & 🌶️Kimchi 🧀Cheese Kimbap (참치 김밥 & 김치 치즈 김밥)
SHOPPING FOR KOREAN RICE
When shopping for Korean white ("HeeIn Ssal" 흰쌀) and brown rice ("Hyun-Mee Ssal" 현미쌀), please look for the following:
- Extra Fancy/Premium Grade
- New Crop label (optional)
- FYI: Sweet White Rice ("Chap-Ssal" 찹쌀) and Sweet Brown rice ("Hyun-Mee Chap-Ssal" 현미 찹쌀) are used to make Tteok (떡); Korean rice cake/pasta. BUT if you want to add a "sticky and slightly sweet" taste to your rice, add 1/4 to 1/5 of sweet rice to your rice grain mixture. If you shop at a big Korean supermarket, you will find a brown rice package that has 50% brown rice and 50% sweet brown rice combination. Personally, I use the following combination for everyday rice: 50% white rice, 25% brown rice and 25% sweet brown rice. When I want to add more nutrition to my rice, then I add a mixture of beans and other rice grains (barley, millet...etc.) in addition to the rice combination above. You can also add more nutritional value to your brown rice when you pre-soak in water to germinate/sprout the rice grains ("Bal-Ah HyunMee" 발아현미). For more on germinating/sprouting your brown rice, please see below How To Cook Korean Rice.
QUICK READS ON KOREAN CLAY POT
Korean clay pot is also called Onggi and known for his preservation/refrigeration, as well as it being "breathable"
- Contact Adam Field Pottery to purchase your very own made in the USA onggi.
- Any big Korean supermarket will carry onggi, in various sizes.
HOW TO STORE KOREAN RICE
- Always store your rice in a cool dry place away from the sun
- Keep your rice exposed to the air (i.e. do not seal up the rice bag/keep it air tight)
- My personal preference is to store the rice in a Korean clay pot (a.k.a. Onggi)
AMAZON.COM Links For Rice and Suggested Kitchen Gadgets For Korean Rice 101
(CLICK on the Amzon.com links below to view the item, NOT the pictures!)
Haitai Korean Premium Quality Rice
CLICK HERE: https://amzn.to/2X3P2Nj
McCabe Organic White Rice
CLICK HERE: https://amzn.to/2Jbgi5n
McCabe Organic Brown Rice, 3-Pound
CLICK HERE: https://amzn.to/2R5Eg4E
Tamanishiki Super Premium Short Grain Rice
CLICK HERE: https://amzn.to/2R7YTNB
Nishiki Premium Rice, Medium Grain
CLICK HERE: https://amzn.to/2q3WE2s
Nishiki Premium Brown Rice
CLICK HERE: https://amzn.to/2CYets7
ROM AMERICA 7 Seven Mixed Grains Brown Rice Sweet Rice Whole Barley 4 Pound - 7곡 영양미 잡곡
CLICK HERE: https://amzn.to/2Rbq9Lp
ROM AMERICA 12 Premium Mixed Grains with Quinoa Sweet Brown Rice Whole Barley 4 Pound - 12곡 퀴노아 영양미 잡곡
CLICK HERE: https://amzn.to/2CX1ua8
ROM AMERICA 6 Mixed Certified Beans Mix Bean Soup (4 Pound) - Black Bean, Green Pea, Lima Bean, Garbanzon Bean. 잡곡콩
CLICK HERE: https://amzn.to/2yujGnP
USDA Organic Brown Rice Combo; 100% Natural 2 EA; Each Pack 48oz, 3LB, 1,365g / 유기농 현미 & 모듬콩 (Brown Rice + Mixed Beans)
CLICK HERE: https://amzn.to/2q8A4pv
Inomata 1150 Rice Paddle
CLICK HERE: https://amzn.to/2qea5Nz
Kitchen art tongue Korean traditional opera Cauldron pot
CLICK HERE: https://amzn.to/2q5w88T
Crazy Korean Cooking Korean Stone Bowl (Dolsot), Sizzling Hot Pot for Bibimbap and Soup - Premium Ceramic (Large with Lid)
CLICK HERE: https://amzn.to/2NPMA6u
Heavy-Duty Granite Korean "Dolsot" Stone Bowl w/ Lid
CLICK HERE: https://amzn.to/2WVZpmg
All-Clad 4204 with loop Stainless Steel Tri-Ply Bonded Dishwasher Safe Sauce Pan
CLICK HERE: https://amzn.to/2pK6Ugh
The WMF stove top pressure cooker below is what I have been using for the past 10 years! It works like new even after so many uses.
WMF 3201001130 Perfect Plus 6-1/2-Quart Pressure Cooker
CLICK HERE: https://amzn.to/2PK6mlM
Presto 01362 6-Quart Stainless Steel Pressure Cooker
CLICK HERE: https://amzn.to/2CYkgy1
This Cuckoo IH Electronic Pressure Cooker is like the "Maytag refrigerator" in my household: IT JUST KEEPS ON RUNNING! It is one 24/7 because I always need to have rice ready, especially with 3 hungry boys in my household. The rice comes out so perfectly cooked AND I, especially-especially, love-love the TURBO function that cooks the rice to perfection in less than 8 minutes. I bought my Cuckoo IH (Induction Heat) Pressure Cooker 5 years ago and it still works like new. I never had any problems with it. It is a great investment that is giving me lots of milages...:-) Cuckoo offers many models of rice cookers. For some, it can be overwhelming sorting through the models that work best for you and your family.
Below are some tips that I found to be helpful when I was shopping:
- IH (Induction Heat) rice cookers are the high-end models with the induction heating system of the inner pot that cooks the rice is heated. Within in IH, there are more levels to choose from. Basically, pick the bells and whistles you prefer in your rice cooker.
- Size: Pick the size that best suits your size portions and how often you consume rice. If for yourself and maybe another person, 3 cups is ideal. I upgraded from 6 cup rice maker to 10 cups because of my three boys' ever-growing appetite.
- Budget: Of course, this is always important. You can save some $ if you purchase the previous year's model, which is what I did.
In general, there are other competitive Korean brands for electric rice pressure cookers with big-name Korean celebrity endorsements. BUT in my opinion, and that of my relatives in Korea that have gone through many brands of electric rice pressure cookers, we collectively prefer Cuckoo for its perfection of how the rice is cooked, how the cooked rice is preserved in ideal temperature to best maintain its moisture and freshness, and hands-down for its reliability and zero-maintenance issues. NO, I do not have any business/sponsorship relationship with Cuckoo. I'm simply sharing my personal experience of Cuckoo...:-)
Cuckoo CRP-HS0657F 6 Cup Pressure Rice Cooker IH (Induction Heating)
CLICK HERE: https://amzn.to/2RaGNuF
Cuckoo Electric Induction Heating Rice Pressure Cooker (3-Cup) - Full Stainless Interior with Non-Stick Coating - 3-Language Voice Navigation and LED Screen with Touch Selection Menu - Premium Quality
CLICK HERE: https://amzn.to/2RaH4Od
Cuckoo CRP-DH06 Crp-DHSR0609FD Electric Pressure Rice Cooker IH (Induction Heating) Programmable Pressure Cooker - 6 CUP
CLICK HERE: https://amzn.to/2PPiguy
Cuckoo Electric Induction Heating Pressure Rice Cooker CRP-CHSS1009FN (Silver) 10 Cup
CLICK HERE: https://amzn.to/2q89Za4
Lower Price Point Cuckoo Rice Cooker (without IH - Induction Heat Technology). IH is Cuckoo's advanced technology in electric pressure rice cooking. BUT Cuckoo rice cooker without IH is still great, too! It cooks the rice perfectly and keeps it warm for days, without drying out the cooked rice! I started out with non-IH Cuckoo rice cooker first and later upgraded to IH cooker.
Below are some non-IH Cuckoo rice cookers.
Cuckoo CR-0655F Rice Cooker, 3 Liters / 3.2 Quarts
Cuckoo 8 in 1 Multi Pressure cooker (Pressure Cooker, Slow Cooker, Rice Cooker, Browning Fry, Steamer, Warmer, Yogurt Maker, Soup Maker) Stainless Steel, Made in Korea, White, CMC-QSB501S
MAKING SIMPLEST BiBimBap
If you have the following three ingredients (soy sauce, sesame oil and salt-roasted seaweed) to enjoy with freshly cooked rice, you can literally make yourself a bowl of Korean Rice Heaven...:-) And, you can throw in the bowl scrambled eggs, avocado, and whatever protein you have in the refrigerator (cold cuts/spam)...simplest BiBimBop you can enjoy to FULL-Satisfaction...YUM!!!
Kishibori Shoyu (Pure Artisan Soy Sauce), Premium Imported Soy, unadulterated and without preservatives
CLICK HERE: https://amzn.to/2AyzxVI
Kikkoman Soy Sauce
CLICK HERE: https://amzn.to/2KhKM4F
Ottogi Premium Roasted Sesame Oil, 10.82 Ounces
CLICK HERE: https://amzn.to/2vtDoyx
Kadoya 100% Pure Sesame Oil 5.5 oz
CLICK HERE: https://amzn.to/2CThYQL
CJ Premium Roasted Seaweed Snack 5g -(Pack of 8)
CLICK HERE: https://amzn.to/2pz5ll7
Jayone Seaweed, Roasted and Lightly Salted, 24 Count
CLICK HERE: https://amzn.to/2Cs1jU5
METHODS FOR COOKING KOREAN RICE
1. Stove Top Pot
- Use a pot wide enough to place your hand in
- FOR BROWN RICE AND DRY BEANS:
Presoak in room-temperature water overnight in the refrigerator (if your kitchen is cool in temperature, leave it overnight on your kitchen counter). If pressed for time, let it soak in water for at least 2 hours.
2. Pressure Cooker For Brown Rice & Dry Beans
- No need to presoak the brown rice and beans if using a pressure cooker
3. ELECTRIC INDUCTION HEATING Pressure Cooker Specifically Designed for Cooking Rice
- I love the convenience of saving cooking time, and always having steamy rice ready. This electric pressure cooker will keep your rice steamy and at the perfect temperature for days!)
- My personal preference for an electric pressure cooker for cooking Korean rice is Cuckoo
- No need to presoak your brown rice and dry beans
- Has a Turbo option that will cook your rice in 8 minutes or less (for brown rice and beans, too!)
For more info on Cuckoo products, please visit: http://www.cuckooworld.com/usa/product/productList.aspx?Category=tab1&MidCat=140&MidCatNm=Rice%20Cookers
HOW TO COOK KOREAN RICE
Washing The Rice/Measuring The Water Level
- In a large mixing bowl, place your rice and add cold water almost to the brim of the bowl. Gently rotate the rice grains with your hands (4-5 times). Do not bruise or crunch the rice grains. Pour the excess water and repeat the process 4-5 times.
- Place the washed rice in your pot, and make sure to level out the rice across the pot.
- Using a ruler, rest the tip of the ruler on the rice and add the water to 1/2" level.
- Place your hand flat, gently resting on the leveled rice. Notice where the water stops on your hand. For me, the water stops right at my middle finger knuckle. So the next time you make Korean rice, you don't have to use the ruler, and instead, use the marker of your hand where the water level stops.
- OR you can follow the directions on the rice label
FOR BROWN RICE WITH DRY BEANS, always add a few pinches of salt. For example, 3 cups of rice and 1 cup of beans and other grains, add 1/2 tsp of salt. The salt prevents the funky smell that the beans produce, and your brown rice and beans taste will also be enhanced by the salt.
Germinated/Sprouted Brown Rice ("Bal-Ah HyunMee" 발아현미)
If you want to add more nutritional value to your brown rice, pre-soaking it until you see the rice grains germinate (tiny green tail emerging) is recommended. Cuckoo Rice Cooker has this feature already programmed into their rice cooking menu. All you have to do is wash the brown rice, add the water and click on "Bal-Ah HyunMee" 발아현미 button and it will do the rest in keeping it at its optimal temperature so the brown rice can germinate and start cooking when it is ready.
For more on sprouted brown rice. https://en.wikipedia.org/wiki/Germinated_brown_rice
COOKING THE RICE
- Place your pot on the stove and set the heat to the highest setting (do not cover with lid)
- Once the water starts to boil/bubble, place the lid, and turn the heat down to low
- For 4 cups of rice, keep the lid on with a low heat setting for 5-7 minutes.
- Turn off the heat completely and let the rice "rest" with the lid on for another 5-7 minutes. (You can use this method for calculating your cooking time for larger or smaller portions.)
- Using a rice scooper or a spatula, fluff the rice gently by going across, side to side.
COOKING YOUR RICE USING A STOVE TOP PRESSURE COOKER FOR BROWN RICE & DRY BEANS
- Place your pot on the stove and set the heat to the highest setting and COVER THE LID and LOCK YOUR PRESSURE COOKER
- Once the pressure builds, lower the heat to med-low
- 10 minutes later, slowly release the pressure (it is most likely that a lot of the pressure has naturally released by the end of 10 minutes)
- Using a rice scooper or a spatula, fluff the rice gently by going across, side to side.
HOW TO COOK KOREAN RICE FOR KIMBAP/SUSHI
The key to making Kimbap (Korean sushi/maki) rice is to cook it al dente.
- Add 10% less of water
- Skip the "resting" period and fluffing process in the pot/rice cooker, and immediately transfer the cooked rice to a large mixing bowl. Start cooling down the rice using a flat rice scooper or spatula, by lifting the rice sideways and turning over, as shown in the Kimbap/Gimbap videos listed above. Season with salt, sesame oil, and olive oil, and cover the bowl with cheesecloth. Let the rice cool down to room temperature before rolling your Kimbap.
Tuna Kimbap & Kimchi Cheese Kimbap Recipe
Traditional Kimbap Recipe
FREEZING YOUR COOKED RICE
- Only freeze freshly cooked rice (do not recommend freezing "old" rice).
- Cooldown the rice on a plate
- Using a saran wrap, place the rice amount of your choice. Wrap up the rice, as shown in the video.
- Double/triple bag your rice in plastic bags
- Consume your rice within a month of freezing
- Defrost and reheat in the microwave without the saran wrap
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