Korean cooking forum topics:
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.
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)
Thanks Brian – just what I needed!
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