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!
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)
- pot with a thick bottom
- To make rice you first should “scrub” it between your fingers in water and rinsed several times.
- Then soak the rice for thirty minutes before boiling, which helps the grains cook evenly.
- The rice should be about submerged under about two fingers of water.
- 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)
- 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.
- 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.