Korean Rice Gilded Gingerbread

Breakfast, Lunch, Dinner | February 19, 2018 | By

Easy Korean Rice Without A Rice Cooker 냄비밥 짓기  炊飯

Soft, fluffy, freshly cooked Korean Rice. This is comfort food at its best, healthy and delicious. Koreans eat short grain rice not long grain rice. It is much stickier, fluffier, more moist and tastes more savory sweet than long grain rice. Korean Short grain rice is the same as Japanese rice.

Watch My Easy Korean Rice Recipe Video (2m 21s)

The reason I decided to post my Korean rice recipe is that students from my cookery class asked about the recipe. British people usually don’t eat this kind of rice so I wasn’t sure they would like Korean rice. I use Korean rice as it is a Korean cookery class and, surprisingly, most of the students said to me, “Wow! This rice tastes amazing!”

When I came to the UK, I saw someone cooking rice. I was amazed that she drained cooked rice. I never knew people do such things. When I started working for an international company in Manchester, a woman from Iraq said to us “What we do to make rice is that we put a pinch of salt, a tiny bit of olive oil and water and boil it.” That is also amazing that people use salt and olive oil when cooking rice. Wow! I never knew there were so many different ways.

Korean Rice Gilded Gingerbread

Koreans simply use rice and water. That’s it! We don’t use any other ingredients to make super delicious rice. There must be hundreds of different brands of rice in Korean supermarkets. Some of them cost a lot compared to others, but, people usually like to buy quality rice regardless of the cost.


When I was a child, I used to stay in my grandparents’ house for a week or so in summer. Both of my grandparents lived in the countryside near Daegu, the third biggest city where I am from. My dad’s parents lived in a country style house. In the garden, there was a big fire place which had a huge cauldron over it. Very early in the morning, the noisy roosters would wake us up singing cock-a-doodle-doo. It was quite annoying when you wanted to sleep more, but there was always a wonderful smell of cooking rice in the cauldron. That smell was amazing to wake up to.

Korean Rice Gilded Gingerbread

My grandparents woke us up to eat breakfast. There wasn’t any sleeping in allowed. Country people are far more hardworking than city people I used to think. By the time my siblings and I got up and sat at the table, my granddad was already out working in his rice fields.  My dad’s mum was not a good cook, but her rice was perfect, fluffy, moist and super delicious. Everything else was terrible (which she acknowledged) unlike my other grandma who would cook the most delicious food you have ever tasted.


Most Koreans today use a rice cooker to make rice. Korean rice cookers make perfect cooked rice with just a tiny bit of effort. You can set the timer, use different functions such as brown rice, five grain rice, soup, Galbijjim (braised pork or beef ribs), etc and also keep the rice warm after its cooked.

Korean Rice Gilded Gingerbread

I read an article about Asian tourists who come to Korea. Most of them buy Korean rice cookers before they leave South Korea. People who eat rice as a main meal want to eat the best rice, don’t they? Korean rice cookers are the best in the world. They are pricy, but, I use mine everyday and the last one I used lasted 13 years. So, it is not a bad investment.


When you cook rice, ratios are important. Some people say the same amount of rice and water or 120% or 200% water. We were told 120% water to rice at a cooking class in middle school. After a lot of experimentation, I have found that 150% water to rice is a perfect ratio when you cook it in a pan. Also, thick bottomed pans cook better rice. If you like Nurungji (누룽지, scorched rice in the bottom of your pan), you can cook the rice a bit longer. The timings in my recipe are a guide as it depends on the strength of your stove. One very important time is the 10 minutes you have to leave the rice once you have turned off the heat. Don’t open the lid until the 10 minutes are up as the rice won’t cook properly if you do.

Making Korean rice in a pan is very nostalgic and reminds a lot of Koreans of their youth, camping, or student life. Enjoy your freshly cooked Korean rice with any of my Korean recipes. Bon appetit!

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Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 4
Soft, fluffy, freshly cooked Korean Rice. This is comfort food at its best; healthy and delicious.
What You'll Need
  • 2 Cups of Korean Short Grain Rice
  • 3 Cups of Water
How to Make It
  1. Pour the rice and water into a heavy bottomed pan.
  2. Cover and soak the rice with the water for 30 minutes.
  3. Keeping the rice covered, heat the pan over a high heat on your stove.
  4. After roughly 5 minutes, depending on the strength of your stove, if it is boiling, open the lid and stir the rice.
  5. Turn the heat down to low, cover the rice again and cook for another 15 minutes.
  6. Stir the rice gently to loosen it from the bottom of the pan.
  7. Turn off the heat, cover the rice and leave for 10 minutes. Don’t be tempted to have a look.  It is very important that you leave it alone.
  8. After 10 minutes, your perfect delicious Korean Rice is ready.



  1. MinShien @ Joyous Apron

    February 21, 2018 at 3:19 pm

    This is awesome! Whenever I have Korean food I have always LOVED the rice. Will file this away for sure! Thanks for sharing! Also, gorgeous pictures. 🙂

    • Hyeon Jeong

      February 21, 2018 at 3:37 pm

      Hi MinShien, this rice is one of my favourites. Very easy and always delicious. I hope you like it next time you make Korean food.

  2. Tracy

    June 1, 2018 at 12:41 am

    Are the rice and water measurements for Korean style rice the same if you cook it in a rice cooker? I use the measuring cup that came with my rice cooker and pour the water in up to the indicated mark that matches my rice cup.
    Great recipes on your site! Thanks for all you do!

    • Hyeon Jeong

      June 1, 2018 at 8:47 am

      Hi Tracy, it depends on your rice cooker. Korean rice cookers are pressure cookers so you should use 120% water to rice. If you don’t have a pressure rice cooker then you can use the measurements in this recipe. ❤️

  3. 최동민

    April 24, 2019 at 2:07 pm

    안녕하십니까 윤현정 선생님,

    저희가 올해 6월 독일에서 한국쌀을 메인주제로 한식홍보행사를 하려합니다. 행사 준비를 하던중 선생님 블로그를 우연히 보게되었고 블로그에 올려놓으신 한식 사진들과 동영상에 감동 받아 혹시 저희 이번 행사에 선생님 블로그에 있는 몇몇 한식사진과 밥 짓는 동영상 등을 사용하도록 허락해 주실 수 있는지 여쭤보려 이렇게 메세지 드립니다. 메세지 확인하시면 제 메일주소로 답변 주시면 행사 관련 자세한 사항 말씀드리도록 하겠습니다.

    최동민 배상

    • Hyeon Jeong

      May 18, 2019 at 4:20 pm

      답변이 늦어서 죄송합니다. 이메일 주소가 어떻게 되는지요?

    • Hyeon Jeong

      May 18, 2019 at 4:22 pm

      답변이 늦어서 죄송합니다. 이메일 주소가 어떻게 되나요?


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