Rice

Taste and Texture

The rice itself has a faintly sweet, nutty flavor and a relatively mild aroma. It acts as a buffer to salty sauces, spicy seasonings, and fatty ingredients without overpowering the overall taste. Warm rice is moist and springy, but when cooled the starch solidifies and can feel firm and dry. Rice with grains that stay intact and retain a gloss is suitable for donburi or onigiri, while rice that becomes too soft and mushy is disadvantageous for fried rice.

Main uses

• Used as a basic accompaniment to soups, stews, and braises to absorb broth and seasonings.
• In bibimbap or donburi, it serves as the base that connects the flavors of vegetables, meat, eggs, and sauces. If the ingredients release a lot of moisture, the rice can become mushy, so it's better to cook high-moisture fried ingredients separately and add them at the end.
• For fried rice, use cooled rice and briefly fry over high heat while breaking up the grains. If you add hot rice directly, it tends to steam rather than fry and can clump.
• For dishes that require shaping like kimbap, onigiri, or inarizushi, use warm or lukewarm rice. Too cold rice won't mold well and may crack.
• Leftover rice can be simmered with water or broth to quickly start dishes like porridge, nurungji tang, or risotto-style rice dishes.

Preparation tips

• When cooking fresh rice, rinse the grains lightly, drain well, and cook with the amount of water suitable for the rice type and equipment. If the finished grains spread too much, reduce the water slightly next time, or increase the steaming time if the grains stay firm.
• Pressing the rice firmly with a spatula can crush the grains and make it sticky. After cooking, gently flip the rice to release steam evenly and reduce surface moisture.
• For fried rice, spread the rice out to cool a bit, then break up any clumps. If refrigerated rice has hardened, before frying, break the grains apart with your hands or a spatula, and avoid adding too much water or it may become mushy.
• When seasoning for onigiri or kimbap, avoid adding a lot of liquid seasoning while the rice is very hot. If seasoning doesn't mix evenly or the grains crumble easily, let the rice cool for a moment and mix in small portions.

Cooking characteristics

• When heated, rice starch absorbs moisture and becomes soft, and simmering with water or broth for a long time makes the grains loosen and thicken. If the porridge is too thick, adjust with small amounts of hot water or broth to reach the desired flow.
• When stir-frying, if the surface moisture of the rice is low, the grains separate and develop a nutty aroma. If there is remaining moisture in the pan or if too many ingredients are added at once and the temperature drops, the rice can become soggy, so fry in batches or dry the moisture first.
• When reheated in the microwave or steamer, rice absorbs steam and becomes soft again. If it feels dry, add a small amount of water and cover while heating; adding too much water can make the surface mushy.
• Stir-frying rice on high heat for too long may leave a crisp or toasted aroma at the bottom, but continue stirring to prevent grains from breaking and drying out. Only briefly press to achieve a raisin-crust texture if desired; for soft fried rice, finish quickly.

Good combinations

• Pairs with soups or stews with more moisture, like miso soup, kimchi jjigae, or clear broth soups, so the rice soaks up the broth’s saltiness and aroma.
• Soy sauce, gochujang, doenjang, sesame oil, seaweed, and eggs are combinations that add a distinct savory depth and aroma to the rice’s mild flavor.
• For dishes with sweet-savory sauces like bulgogi or braises, relatively plain rice is suitable. Conversely, with creamy sauces or fatty fried ingredients, pairing with pickled or fresh vegetables that have acidity can lighten the heaviness.
• For bibimbap, combine with vegetables and meats and eggs that have some moisture controlled. Using a lot of watery ingredients directly can dull the rice texture.

Points to consider when substituting

• Choose substitutes based on the role in the dish. For a broth-based or donburi base, cooked grains like barley, mixed grain, or brown rice are natural alternatives, though chewing texture and moisture absorption differ.
• For fried rice, you can use cooked cooled barley or finely chopped cauliflower. Cauliflower releases moisture quickly and lacks the elasticity of rice, so it's better to dry the moisture in the pan first before adding seasonings.
• For dishes like kimbap or onigiri that need to hold shape, sticky rice is easiest to work with. High-amylose or high-grain rice can crumble, so limit fillings or consider using a mold.
• For porridge, you can use raw rice instead of leftover cooked rice, but cooking time and liquid amount will be longer. If you aim for quickly soft porridge, cooked rice is more suitable.