Ssal-bap (Korean White Rice)

Immaculate white rice with shiny, slightly sticky grains that hold together perfectly. The rising steam reveals a sweet cereal aroma, with a tender bite.

• Prep time: 35 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 710
• Protein: 20 g
• Carbs: 151 g
• Fat: 3 g

Ingredients

• 400 g White rice ( thoroughly rinsed )
• 500 ml Mineral water ( room temperature )
• 400 g Korean short-grain rice (Ssal)

Instructions

1. Washing the rice

   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. Soaking

   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. Initial cooking

   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. Reduction and simmering

   Lower the heat to minimum without ever lifting the lid. Let it cook gently. The water must be completely absorbed by the grains.

5. Steaming rest

   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.

Chef's tips

• 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.

Storage

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.