How to Cook Perfect Korean Rice on the Stove
Learn how to make perfect Korean rice using the stovetop method! Follow these step-by-step instructions and tutorial video to achieve soft, fluffy, and delicious short-grain riceāno rice cooker needed.
Rice is a staple in Korean cuisine, and knowing how to cook rice on the stove is key to enjoying the authentic flavors and textures of Korean dishes.
While modern appliances like rice cookers and pressure cookers are popular, the traditional stovetop cooking method has been used for generations to prepare perfectly cooked rice. This timeless approach not only connects to Korean cooking traditions but also delivers a deliciously fluffy and flavorful result.
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No rice cooker? No worries! In this post, Iāll walk you through the steps to cook short-grain rice on the stovetop, from preparation to achieving the ideal texture and flavor.
Whether youāre a beginner or experienced in Korean cooking, mastering this essential technique will elevate your dishes and deepen your connection to Korean cuisine.
Korean Short Grain Rice (Ssal)
In Korean cuisine, ‘ssal (ģ)’ refers to uncooked rice, while ‘bap (ė°„)’ refers to cooked rice. People refer to cooked multigrain rice as ‘japgok bap‘.
Although Koreans also consume other types of rice, such as brown or black rice, short grain white rice is the most popular and widely consumed variety. Check out my other post for more information about Korean rice.
Short grain white rice (baekmi, ė°±ėÆø) is a popular variety of japonica rice in Korea. It has short, plump grains with high starch content, resulting in a sticky texture when cooked.
This sets it apart from long grain rice such as basmati or jasmine rice, which have a less sticky texture. The texture of short grain rice is softer and chewier compared to long grain rice, making it a favorite among Koreans.
Ssal is used in a variety of dishes, such as Kimbap (Korean sushi rolls), Bibimbap (mixed rice bowl), and juk (rice porridge) among others. Ssal is also used to make rice cakes, rice wine, and other traditional Korean foods.
Indigenous Rice in Korea
During the Japanese colonial period, Korean farmers preserved some indigenous rice seeds, but most were lost due to the Japanese policy of promoting Japanese rice (Japonica, sushi rice) as a replacement for indigenous rice.
Recently, some regions in Korea have begun preserving and cultivating indigenous rice, recognizing its value. However, it remains rare due to low harvest volumes and high production costs, making it more expensive than regular rice.
Choosing the Right Pot for Cooking Rice
For stovetop short-grain rice, a heavy-bottomed pot with a tight-fitting lid is best. Traditional Korean ttukbaegi (ėė°°źø°), cast iron, or earthenware pots are excellent for even heat distribution and moisture retention.
Other great options include Dutch oven, and Kamado-san pots, which retain heat well and prevent rice from burning or sticking. If you donāt have these, a heavy-bottomed stainless steel or aluminum pot with a tight lid works too.
Just ensure itās large enough to prevent boiling over and ensure even cooking. For a unique twist, check out my corn rice recipe made in a Dutch oven!
How to Cook Korean Rice on the Stove
1. Wash and rinse: Add enough water to cover the rice, swirl briefly, and discard the milky water. Gently rub the rice grains with your fingers for about 10 seconds to remove impurities. Repeat the process 4-5 times, rinsing and discarding the cloudy water, until it runs nearly clear.
2. Measure the amount of water: Drain the rice in a fine mesh strainer and place it in a heavy-bottomed pot. Add water based on the rice-to-water ratio and soak for 10 minutes.
The “knuckle method” is a traditional Korean way to measure water for rice. Flatten the rice with your hand, then add water until it reaches your knuckles. While common among Korean cooks, it may be less accurate for those with larger hands.
3. Cook the rice: Cover the pot and bring to a boil over high heat, avoiding fully opening the lid. Peek slightly for steam. Once boiling, reduce to low heat and simmer for 10-12 minutes. Turn off the heat and let the rice steam for 5-10 minutes to absorb moisture.
4. Fluff! Finally, fluff the rice with a rice paddle or fork before serving.
Adding Fresh Beans or Peas to Rice
Adding freshly shelled beans or peas to Korean rice is a great way to add flavor to the dish.
To do this, when the water reaches to boil, add the beans or peas (use 1/4 amount of rice), and lower the heat to a simmer. Cover and cook for 10 minutes. After the resting period is over, fluff the rice to incorporate the beans or peas into the rice.
Tips for Storing and Reheating Rice
Freeze leftover rice in portioned servings using freezer-safe containers or bags. To reheat, transfer the frozen rice to a microwave-safe dish and heat on high for 2-2.5 minutesāitāll taste freshly cooked!
Tips for Perfect Short-Grain Rice
- Wash the rice several times to remove excess starch and prevent clumping.
- Rice-to-Water Ratio: Use 1:1.25 for white rice. Adjust for ageānew rice needs less water (1:1), older rice more (1:1.5).
- Soak Before Cooking: Soak for 10 minutes to soften grains and ensure even cooking.
- Use a Heavy-Bottomed Pot: A Dutch oven or similar prevents sticking and ensures even heat. For regular pots, use a larger size to prevent overflow and add a bit more water.
- Avoid Lifting the Lid: Donāt open the lid while simmering to retain steam.
- Let it Rest: Rest for 5-10 minutes after cooking to absorb moisture.
- Fluff the Rice: Gently fluff with a rice paddle or fork for the best texture.
How to Cook Perfect Korean Rice on the Stove
Recipe Video
Ingredients
- 2 cup (480 ml) short grain or medium grain rice
- 2 1/2 cup (600 ml) water
Equipment
Instructions
- Add enough tap water to the bowl to submerge all the rice. Swirl a couple of times and discard the water immediately to remove the milky water. Wash the rice thoroughly with your fingers in a swirling motion for about 10 seconds. This allows the rice grains to rub against each other and remove any impurities from the milky water.
- Pour more tap water, swirl around, and discard the cloudy water. Repeat the rinsing 4-5 times until the water runs almost clear.
- Drain the rice in a fine mesh strainer and shake off any excess water. Put the drained rice into a heavy-bottomed pot, such as a Dutch oven or cast iron pot, and measure water according to the desired rice-to-water ratio. Let it soak for 10 minutes.
- Cover the pot with the lid and bring it to a boil over high heat. Try not to open the lid completely since it can affect the texture of the rice. Peeking slightly to see if any steam is coming out should be fine. Once the water is boiling, reduce the heat to low and simmer for 10-12 minutes.
- Turn off the heat and let the rice sit for 5-10 minutes to allow it to steam and absorb any remaining moisture. Fluff the rice with a rice paddle or fork before serving.
Notes
- The basic ratio for cooking short grain white rice is 1:1.25 (rice to water). However, this ratio can vary depending on personal preference and the age of the rice. Newly harvested rice may require less water, around 1:1 ratio, while rice that has been stored for over a year may require more water, around 1:1.5 ratio. If you prefer a softer and stickier texture, you may need to increase the amount of water accordingly.
- If you are using a regular pot, you may need to open the lid slightly while boiling. Without a heavy lid, the water can overflow as it boils, and to compensate for the steam escape, you will need to add slightly more water than the recipe suggests.
- You can add fresh beans or peas: To do this, when the water reaches to boil, add the beans or peas (use 1/4 amount of rice), and lower the heat to a simmer. Cover and cook for 10 minutes. After the resting period is over, fluff the rice to incorporate the beans or peas into the rice.
Thank you for sharing your story about your grandmother. She sounds lovely and I can just picture her hanbok making yummy rice in the old fashion stove. I’m glad you still have lovely memories of her. Thank you for sharing!
Beautiful memory. Thank you for sharing it!!!
Helllllo meeee again. Loving your blog. Do you have a fool proofed recipe to making egg fried rice..? Apologies if it is on the site but have not been able to locate it, if it is.
Hi Helen
Is this the recipe that you are looking for?
https://www.beyondkimchee.com/express-egg-rice/
I’m not a fan of these beans (my mum loves it though!), but I think I will try this because you make it look so good! Thanks for sharing such a heart warming story of your grandma. Your reci[pes are the best because they come with stories x
(lucylovestoeat.com)
I made this for my husband and me last night and it was AMAZING and so easy. Thanks for the great, easy recipe! Five stars!!!
That is just wonderful, Sarah! I am glad that both you and your husband liked it.
I’ve never tried this type of beans, but I can imagine this rice will go well with all the korean dishes!
I was surprised when I learned Koreans cooked rice with their beans when I was watching a Kdrama. However, I would imagine it would taste good! Vietnamese people have dessert rice with beans as well. š
Rice mixed with various types of beans is common in Korea. It brings more texture and flavor to the plain rice.
This is such an essential recipe with a heartwarming memory to go with it š
I add beans to cooked rice all the time, but never cook the beans with the rice. Fun idea! Thanks for this.
Yes, it makes rice more exciting and tasty. Thanks John!
Thanks for sharing your beautiful story and recipe with us!
Thanks for reading, Steph. Hope you get to try cooking rice on the stove!
Thank you for such a heartwarming and lovely memory of your grandma! I’ve never cooked beans with rice but they look so colourful and yummy that I’m tempted to try. I love the soft blue-green (celadon?) glaze and shape of your rice bowl btw.
Thanks Jeanne. The soft blue green rice bowl is from Korea. I love it, too!