http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Wed, 22 May 2013 20:49:06 +0000 http://www.maangchi.com/talk/topic/rice-how-to#post-4589 Sat, 12 Feb 2011 00:18:54 +0000 JamieF 4589@http://www.maangchi.com/talk/ <p>Thanks Brian - just what I needed! </p> http://www.maangchi.com/talk/topic/rice-how-to#post-4552 Tue, 01 Feb 2011 20:02:17 +0000 Brian_Montoya 4552@http://www.maangchi.com/talk/ <p>here's how i do it, obviously wash the rice till the water is clear in cold water, the use equal amounts of water and rice PLUS an extra 1/4c. of water. bring to a boil in a pan on meduim high and boil untill the water is like 1/4 of an inch from the rice. stir once to gett the stuff stuck on the bottom of the pan then cover. reduce to low and let simmer 20 min. dont peek and remove from the heat and let steam 10 more min. the bottom of the pan will have the crunchy bits (nooroongji) </p> http://www.maangchi.com/talk/topic/rice-how-to#post-4545 Mon, 31 Jan 2011 05:36:07 +0000 JamieF 4545@http://www.maangchi.com/talk/ <p>Hi all - I have been searching high and low and can't find directions for cooking rice the way that Maangchi does. Also, should I be using short grain, medium grain, or long grain? The last dish I cooked from here (bibimbap) I used medium and it was nice but I am not sure if the texture is right. Can someone please give me directions for cooking rice so I end up with the crunchy bits at the bottom? I prefer to use the stove top method as I don't have a rice cooker. </p>