Korean Rice
It is often said that Koreans cannot go one day without eating rice, and once you come to Korea, you find out it is true! Rice is the most important ingredient in Korean cuisine. Typically, Korean rice is eaten during all three meals and people never get tired of it.
What Makes Korean Rice Special?
Korean rice grains are shorter and stickier than those from India, Vietnam, or China. It has a mild flavor that pairs well with spicy or strongly flavored dishes. Although Korea is mostly mountainous, making rice farming challenging, rice remains a staple food deeply embedded in Korean culture.
In Korean, uncooked rice is called 쌀 (ssal), while cooked rice is 밥 (bap). Many dishes have “bap” in their names, like Bibimbap (mixed rice with vegetables and meat), Bokkeumbap (fried rice), and Deopbap (rice topped with sauce).
Types of Korean Rice
¤ Short Grain White Rice (백미, Baekmi)
The most common rice; milled white rice with soft texture, mild flavor. Usually served as a side or mixed with grains or seeds for nutrition.
¤ Short Grain Brown Rice (현미, Hyeonmi)
Whole grain with germ and bran, richer in vitamins and fiber but harder to digest and stronger in flavor. Often mixed with white rice.
¤ Glutinous Short Grain Rice (찹쌀, Chapssal)
Very sticky; used in Kimbap (rice rolls), rice cakes (tteok), and brewing sweet Korean alcohol. Often mixed with regular rice for fluffiness.
¤ Black Rice (흑미, Heukmi)
Nutty flavor, rich in iron and fiber; considered a delicacy and often mixed with white rice or used in traditional rice cakes.
How to Cook Korean Rice
Always wash Korean rice to remove excess starch and prevent it from being too sticky or heavy. Most Koreans use a rice cooker, which cooks rice perfectly under pressure. To cook on a stovetop:
¤ Soak rice 20-30 minutes.
¤ Use a 1:1 water-to-rice ratio.
¤ Boil on high for 3.5-4 minutes, then simmer on low for 15 minutes.
¤ Turn off heat and let sit for 5 minutes before serving.
Famous Korean Rice Brands
¤ Cheorwon Odae Rice (오대미) — Grown near the DMZ, known for its firm grain and fresh water quality. Needs longer soaking.
¤ Cheongwon King’s Table Rice (왕의 밥상 쌀) — Mild, easy to digest, retains freshness over time.
¤ Haenaru Samkwang Rice (해나루 삼광쌀) — From western coastal province, has a light natural flavor.
¤ Golden Table Fresh Rice (햅쌀 더 담은 황금빛 식탁) — Fresh seasonal rice from Daegu, flavorful but loses taste over time.
¤ Hongcheon River Sura Rice (홍천강 수라 쌀) — High mountain rice with clean taste and rich amino acids, often given as gifts.
Buying Rice in Korea
Rice is sold in large quantities (10-20kg) because it’s eaten daily, multiple times. Supermarkets have extensive rice aisles. You can buy rice online or get it delivered. It’s good to keep plain white rice, some whole grain, and glutinous rice at home. Adding grains or seeds (like sorghum, barley, chickpeas) to white rice boosts nutrition.
