"The fundamental pillar of Korean cuisine, perfected in every grain."
Estimated Nutrition
Ingredients
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Main Ingredient: White rice (Korean short-grain)
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Sub-ingredient: Water (filtered)
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[재료]
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주재료: 백미 (한국산 단립종)
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부재료: 물 (정수된 물 권장)
Local Substitutes
Instead of Short-grain white rice (Korean rice)
Use: Japanese short-grain white rice or Arborio rice
Reason: Similar starch content and texture; creates the sticky, tender grains characteristic of Korean white rice
🧑🍳 Cooking Instructions
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1
Washing : Discard first rinse quickly. Rub gently 3-4 times, keeping water slightly cloudy.
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2
Soaking : 30 mins (summer), 1 hour (winter) until opaque.
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3
Cooking : Ratio 1:1.1~1.2 (dry). Boil on high, medium for 10-15 mins, low for 5 mins.
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4
Steaming : Rest for 10-15 mins, then fluff gently with a paddle.
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5
조리법
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6
쌀 씻기 : 첫 물은 빠르게 버리고, 3~4회 가볍게 문질러 씻습니다. 약간 뿌연 상태가 영양소 보존에 좋습니다.
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7
쌀 불리기 : 여름 30분, 겨울 1시간. 쌀알이 불투명한 하얀색이 될 때까지 불립니다.
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8
취사 과정 : 쌀 1 : 물 1.1~1.2 비율. 강불로 끓인 뒤, 중불 10~15분, 약불 5분 뜸 들이기.
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9
뜸 들이기 : 불을 끄고 10~15분간 대기 후, 주걱으로 아래위 크게 뒤섞어 공기를 순환시킵니다.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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