Ssal-bap (Korean White Rice)
Ingredients
- 400 gWhite rice (thoroughly rinsed)
- 500 mlMineral water (room temperature)
- 400 gKorean short-grain rice (Ssal)
Method
Immaculate white rice with shiny, slightly sticky grains that hold together perfectly. The rising steam reveals a sweet cereal aroma, with a tender bite.
- 1
Place the rice in a large bowl. Cover with cold water, rub the grains in a circular motion between your hands, then discard the cloudy water. Repeat 3 to 4 times until the water runs clear to remove excess starch.
- 2
Let the rice rest in clean water for 30 minutes. The grains should turn from translucent to opaque white, indicating they are fully hydrated.
- 3
Drain the rice and place it in a heavy-bottomed pot with the mineral water. Cover tightly. Bring to a boil over medium-high heat until steam escapes vigorously.
- 4
Lower the heat to minimum without ever lifting the lid. Let it cook gently. The water must be completely absorbed by the grains.
- 5
Turn off the heat. Let rest for 5 minutes, still covered. This step is crucial for the residual steam to finish cooking the core of the grains. Fluff gently with a wet spatula before serving.
Frequently asked questions
How do you get this dish right?
- Never use parboiled rice, the grains won't stick.
- The water-to-rice ratio is key: count about 1.2 volumes of water for each volume of dry rice.
- If using a standard pot, ensure the lid is heavy enough to trap the steam.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat by steaming or in the microwave with a splash of water to restore its softness.
