Category: Rice & Grains (쌀 & 잡곡)

You can store your rice and grains in different ways depending on when you plan to eat your rice. Storing Rice in a Rice Cooker After cooking your rice in the rice cooker and enjoying it, stack the remaining rice into the center of the rice cooker. This prevents the rice from smelling or becoming…

The Original Rice Cooking Vessel One of the most traditional rice cookers used is called the Gamasot (가마솥). I will not be teaching how to use this traditional vessel because people do not have this in their home usually. But I wanted to mention it because it is said to make the best rice. It…

Here are some Korean terms for rice. The expression ”밥 먹었어요? (bap mo-go-yo)” means “have you eaten yet?”

You can make rice mixes using a variety of different kinds of rice and grains. But when you prep your rice or grains you need to keep in mind the soaking times. If you need to soak white rice, then you would NOT soak it with brown rice. Why? This is because white rice will…

There are some general rules of thumb that you can follow when making your mixed rice mixes. Usually Medium Grain White Rice 백미 (baeng-mi) is the base of most rice mixes and other ingredients are than added to this rice. Your base is medium-grain white rice. To that, you can add: Short Grain White Rice:…

The basic general name for Korean multigrain rice mixes is “잡곡밥 (jap-kkok-ppap)”. Based on the ingredients added to the rice mix the Korean name for it changes. You can customize Korean multigrain rice to your own preferences and needs by adding your favorite types of grains, nuts, seeds, or beans. Mixing your typical Medium Grain…