Guys, we are back with our Korean recipes series. It has been a while but we are back with one of the most important recipes in Korean (and not only!) cuisine – sticky rice.

There is almost no meal in Korea that doesn’t involve a bowl of rice. They eat it for breakfast, lunch and dinner. The perfect example is the word rice in Korean 밥 – it means cooked rice to be precise – but not only! It has also another meaning which means meal. This only shows that knowing how to cook rice is a necessity in Korean culture.

Nowadays of course in almost every house in Korea, you have a rice cooker. It is a great tool to have – especially looking at how much rice the consume :). On the other hand, it is also a great thing to know how to make it without it. Especially if you are in a pinch or just travelling and there is no rice cooker around).

So here it is our take on a perfect way to prepare perfect sticky rice!

sticky rice

Ingredients for perfect sticky rice:

  • 200g of white rice (below we will share how to adjust the recipe for other kinds of rice)
  • pinch of salt (optional as traditionally in Korea they don’t add salt but for Western taste buds it is preferred)
  • water
  • pot with a thick bottom


  1. To make rice you first should “scrub” it between your fingers in water and rinsed several times.
  2. Then soak the rice for thirty minutes before boiling, which helps the grains cook evenly.
  3. The rice should be about submerged under about two fingers of water.
  4. Then bring the water to boil (on high heat) and cook it for 5 minutes. Stir it from time to time (making sure no rice is sticking to the bottom)
  5. After that time put the lid on and lower the heat (to the lowest setting possible). Let it cook like that for another 15 minutes.
  6. And voila! The perfect sticky rice is ready.

This rice is perfect combination with our Korean Soy Chicken Drumsticks.

Next on the menu is another classical Korean dish – Kimchi! So be patient it is coming your way very soon!

Here is a tip on how to cook other kinds of rice. With unpolished brown rice and bigger grains such as yulmu, soak the grains for several hours to overnight to avoid undercooking.

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