How to Cook Korean Rice (Bap)

Which rice to buy

Look for short-grain white rice, sometimes labeled sushi rice, or medium-grain rice such as Calrose, which is widely sold in North America and very close to what is eaten in Korea. Long-grain rice like jasmine or basmati stays separate and fluffy and will not give the right texture.

Glutinous or sweet rice (chapssal) is a different grain used for rice cakes and some festive dishes. Cooked on its own it is very sticky; a few spoonfuls mixed into regular rice make it a little chewier.

Rinse, soak, then measure the water

1. Rinse: put the rice in a bowl, cover with cold water, swirl a few times and pour the water off quickly. The first rinse is absorbed fastest, so do not let the rice sit in it.
2. Repeat 2–3 more times, gently rubbing the grains between your fingers, until the water is only slightly cloudy. It does not need to run completely clear.
3. Soak: cover the rinsed rice with fresh water and soak for 30 minutes (white rice) or at least 2 hours (brown rice). Soaked grains cook evenly to the center.
4. Drain and measure the water. For soaked white rice, use about the same volume of water as dry rice (1 cup rice : 1 to 1⅛ cups water). For unsoaked rice, use about 1¼ cups water per cup of rice.

The traditional rule of thumb is to level the rice in the pot and add water until it reaches the first knuckle of your index finger when the fingertip touches the surface of the rice. It works well for 2–3 cups of rice in a wide pot, but measuring is more reliable for small amounts.

One cup of dry rice (about 180–200 g) makes roughly 3 cups of cooked rice, enough for 2–3 Korean-size bowls.

Pot, rice cooker or pressure cooker

1. In a pot: use a heavy pot with a tight lid. Bring the rice and water to a boil over medium-high heat, uncovered or with the lid ajar (about 5 minutes).
2. As soon as it boils, cover tightly, turn the heat to low and cook for 12–15 minutes, until the water is absorbed and you hear a faint crackle.
3. Turn off the heat and let it rest, still covered, for 10 minutes. Then fluff the rice from the bottom with a paddle so the grains do not compress.

In a rice cooker: rinse and soak as above, then fill to the water line marked for the number of cups (the cooker’s own cup is usually 180 ml, not a US cup). Korean pressure rice cookers have their own programs for white rice, multigrain and porridge.

In an Instant Pot or other electric pressure cooker: use a 1:1 ratio of rinsed rice to water, cook on high pressure for 6 minutes and let the pressure release naturally for 10 minutes before opening.

Multigrain rice (japgokbap)

Many Korean households mix grains and beans into the rice: brown rice, barley, black rice, millet, sorghum, black beans or red beans. A common starting point is 3 parts white rice to 1 part mixed grains.

Whole grains and beans need a long soak, at least 2–3 hours and overnight for beans, and about 10–20% more water than white rice. A spoonful of black rice turns the whole pot a pretty purple and gives a slightly nutty flavor.

Nurungji and rice-washing water

Nurungji is the golden, crisp layer of rice that forms on the bottom of a pot. To make it on purpose, spread a thin layer of cooked rice in a nonstick pan and cook over low heat for 10–15 minutes, until it lifts off in one crisp sheet. Eat it as a snack, or simmer it in water to make sungnyung, a mild, toasty drink or porridge served after a meal.

Do not throw away all the rinsing water. The milky water from the second or third rinse (ssal-tteumul) is a traditional base for doenjang jjigae and many guk: its starch gives the broth body and softens the saltiness of the paste. Keep it in the fridge and use it within a day.