Comments on: How to Make Perfect Korean Steamed Rice (Step.1 : What is good rice?) http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/ A Practical Guide to Korean Food and Korean Fusion Food Sun, 20 Jul 2008 13:11:47 +0000 http://wordpress.org/?v=2.1.3 By: Kat http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4149 Kat Mon, 21 May 2007 11:17:10 +0000 http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4149 I'm not too sure if I'm eating the best rice in Japan, but I do know that the brand I buy is the cheapest at the market (890 yen about US$9 for 2kg). I use a rice cooker to cook my rice and I make sure to at least have the rice soak for 2 hours or more before cooking, this helps the rice become "fluffy", so to speak. Also, I keep my uncooked rice in the refrigerator. I don't know if this helps the taste of the rice but at least it helps keep the bugs out of it. I’m not too sure if I’m eating the best rice in Japan, but I do know that the brand I buy is the cheapest at the market (890 yen about US$9 for 2kg). I use a rice cooker to cook my rice and I make sure to at least have the rice soak for 2 hours or more before cooking, this helps the rice become “fluffy”, so to speak. Also, I keep my uncooked rice in the refrigerator. I don’t know if this helps the taste of the rice but at least it helps keep the bugs out of it.

]]> By: Rosa http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4151 Rosa Mon, 21 May 2007 13:49:47 +0000 http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4151 Hm, I don't know if my rice is top notch, but it's not colored. My family always buys Japanese rice when we buy things, and I remember we were on vacation for a week but there were about 10 of us (including cousins, aunts and uncles) so we bought a small bag of some of the most expensive rice--and I remember thinking that it was the most delicious rice ever. My mom got mad, though, because I wouldn't eat any ban chan... just the rice, haha. So maybe bad rice is a blessing? :D By the way, how do you subscribe to this blog? I just recently stumbled upon it and I'm kind of internet bleh right now. Hm, I don’t know if my rice is top notch, but it’s not colored. My family always buys Japanese rice when we buy things, and I remember we were on vacation for a week but there were about 10 of us (including cousins, aunts and uncles) so we bought a small bag of some of the most expensive rice–and I remember thinking that it was the most delicious rice ever. My mom got mad, though, because I wouldn’t eat any ban chan… just the rice, haha. So maybe bad rice is a blessing? :D
By the way, how do you subscribe to this blog? I just recently stumbled upon it and I’m kind of internet bleh right now.

]]> By: Jason Truesdell http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4152 Jason Truesdell Mon, 21 May 2007 14:52:42 +0000 http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4152 A friend of mine took Hiromi and me to a Ssalbap restaurant in Icheon on my recent trip to Korea (see http://blog.jagaimo.com/archive/2007/04/21/half-day-trip-to-icheon-all-about-the-rice.aspx ), which had the nicest rice I've seen in Korea. In the US, I usually buy one of the higher quality Japanese-style rices, but these are generally grown in the US. These rices are usually dry farmed which may make the flavor a little different than the same variety of rice grown in Japan or Korea. The higher quality ones usually have names like "(brand name) gold" or similar. The flavor and texture is noticeably better than the cheaper ones, though perhaps not much different than the lower grades in Japan. The biggest problem with rice I've seen in the US is uneven grains, or sometimes the inclusion of green grains in the very cheapest rice. To avoid that I tend to buy better ones. A friend of mine took Hiromi and me to a Ssalbap restaurant in Icheon on my recent trip to Korea (see http://blog.jagaimo.com/archive/2007/04/21/half-day-trip-to-icheon-all-about-the-rice.aspx ), which had the nicest rice I’ve seen in Korea.

In the US, I usually buy one of the higher quality Japanese-style rices, but these are generally grown in the US. These rices are usually dry farmed which may make the flavor a little different than the same variety of rice grown in Japan or Korea. The higher quality ones usually have names like “(brand name) gold” or similar. The flavor and texture is noticeably better than the cheaper ones, though perhaps not much different than the lower grades in Japan.

The biggest problem with rice I’ve seen in the US is uneven grains, or sometimes the inclusion of green grains in the very cheapest rice. To avoid that I tend to buy better ones.

]]> By: Harvey http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4153 Harvey Mon, 21 May 2007 15:24:05 +0000 http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4153 I'm most certainly oblivious to the quality of the rice I normally eat; I just buy Jasmine Rice since that's what I've been eating for the last 10 years. It's interesting how sensitive Asian palates are to different kinds of rice: Japanese and Koreans prefer stickier and more glutinous rice while the Chinese prefer more aromatic and drier versions. Although I have to say that Korean rice is my favorite! I’m most certainly oblivious to the quality of the rice I normally eat; I just buy Jasmine Rice since that’s what I’ve been eating for the last 10 years.

It’s interesting how sensitive Asian palates are to different kinds of rice: Japanese and Koreans prefer stickier and more glutinous rice while the Chinese prefer more aromatic and drier versions. Although I have to say that Korean rice is my favorite!

]]> By: darlene http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4155 darlene Mon, 21 May 2007 17:44:26 +0000 http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4155 This is a discussion that is near and dear to my heart. Growing up in a Thai household, I am partial to jasmine rice. We ate it for breakfast, lunch, and dinner. Second on my list is Japanese/Korean type rice. Normally I buy my jasmine rice at a Thai/Viet store and I look for "new crop". There really is a big difference. We go through rice so fast that it never sits around too long (10 lbs will be gone within a month). But I know people that keep bags of rice for months. It really does get stale. This is a discussion that is near and dear to my heart. Growing up in a Thai household, I am partial to jasmine rice. We ate it for breakfast, lunch, and dinner. Second on my list is Japanese/Korean type rice.

Normally I buy my jasmine rice at a Thai/Viet store and I look for “new crop”. There really is a big difference. We go through rice so fast that it never sits around too long (10 lbs will be gone within a month). But I know people that keep bags of rice for months. It really does get stale.

]]> By: Gil http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4157 Gil Mon, 21 May 2007 18:02:33 +0000 http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4157 Here in the US Northwest, I use a "calrose" style short grain white rice. Always look for the "New Crop" on the bag. Pre soaking is a must. Cooked straight from the bag results in less "sticky" and an uneven texture. And for Americans or others who "stumble" across this who are unfamiliar with rice - NEVER EVER use any rice that has "Minute" or "instant" on the bag/box for any Asian rice dish. That is just so wrong. Here in the US Northwest, I use a “calrose” style short grain white rice. Always look for the “New Crop” on the bag. Pre soaking is a must. Cooked straight from the bag results in less “sticky” and an uneven texture.

And for Americans or others who “stumble” across this who are unfamiliar with rice - NEVER EVER use any rice that has “Minute” or “instant” on the bag/box for any Asian rice dish. That is just so wrong.

]]> By: pablopabla http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4170 pablopabla Tue, 22 May 2007 08:49:10 +0000 http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4170 Whilst nice fragrant rice is welcomed (we use Thai rice at home), it is not the most important item at the meal table. The dishes that accompany it are the highlights. The rice is more of staple food just to fill up the stomach as well as to go with whatever dish available. Whilst nice fragrant rice is welcomed (we use Thai rice at home), it is not the most important item at the meal table. The dishes that accompany it are the highlights. The rice is more of staple food just to fill up the stomach as well as to go with whatever dish available.

]]> By: sue http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4173 sue Tue, 22 May 2007 10:43:25 +0000 http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4173 It sounds like everyone who left comments here seems to have good quality rice except me. :) The best rice I had in my life was the pack I ordered on the internet about a year ago in Korea. It was about US$30 for 4 kg. They milled the rice as soon as I ordered and before then they keep the rice in the fridge (15℃). Their head rice yield was about 95% and it was the sweetest and the most moist rice I have ever had. But it was also the most expensive rice I have had. I miss it so much. pablopabla, whether the rice is there to fill my tummy or not, I definitely prefer to eat new, freshly milled, moist-rich rice. It coordinates better with side dishes. :) It sounds like everyone who left comments here seems to have good quality rice except me. :) The best rice I had in my life was the pack I ordered on the internet about a year ago in Korea.
It was about US$30 for 4 kg. They milled the rice as soon as I ordered and before then they keep the rice in the fridge (15℃).
Their head rice yield was about 95% and it was the sweetest and the most moist rice I have ever had. But it was also the most expensive rice I have had. I miss it so much.

pablopabla, whether the rice is there to fill my tummy or not, I definitely prefer to eat new, freshly milled, moist-rich rice. It coordinates better with side dishes. :)

]]> By: sue http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4174 sue Tue, 22 May 2007 10:44:48 +0000 http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4174 Rosa, You can use an e-mail subscription (in the middle of the left side bar), you can type your e-mail address and it will deliver to you every time I update this blog. Or you can use feed subscription (in the bottom of the left side bar - big orange button). Rosa, You can use an e-mail subscription (in the middle of the left side bar), you can type your e-mail address and it will deliver to you every time I update this blog. Or you can use feed subscription (in the bottom of the left side bar - big orange button).

]]> By: tellos http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4196 tellos Wed, 23 May 2007 03:24:14 +0000 http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4196 Hi, As you may remember or not, I'm in Australia too. My girlfriend and I bought the same brand of rice. The first bag was the red one (I don't remember the exact name). I don't think it was too bad, not amazing, just so so. But when we finished it, we bought the black bag from the same brand. And we are really disappointed. It's just not good. We try to use it for kimbab, but forget it. too sticky, when you mix it make a kind of mashed rice. And even when you put the right amount of water. Because I try to find the right dose and it's just arg.... not good. So i guess i will go to the sushi restaurant which has the tastiest rice in town, and ask them what brand they use. But sunrise my ***. Oups sorry.. ..By the way, I started a blog because I have some time out. I wrote an article about your blog, check it out:-) Keep the great job. Hi,

As you may remember or not, I’m in Australia too. My girlfriend and I bought the same brand of rice. The first bag was the red one (I don’t remember the exact name). I don’t think it was too bad, not amazing, just so so. But when we finished it, we bought the black bag from the same brand. And we are really disappointed. It’s just not good. We try to use it for kimbab, but forget it. too sticky, when you mix it make a kind of mashed rice. And even when you put the right amount of water. Because I try to find the right dose and it’s just arg…. not good.
So i guess i will go to the sushi restaurant which has the tastiest rice in town, and ask them what brand they use. But sunrise my ***. Oups sorry..

..By the way, I started a blog because I have some time out. I wrote an article about your blog, check it out:-)

Keep the great job.

]]> By: sue http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4199 sue Wed, 23 May 2007 05:47:14 +0000 http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4199 Hi tellos I already checked your review about my blog and I left a comment there as well. Thank you so much for your kind words! I wasn't sure if you were still in OZ or not. Anyway, if you find good quality rice, let me know. I am dying to know. :) And I will do the same too. Take care. Hi tellos

I already checked your review about my blog and I left a comment there as well. Thank you so much for your kind words!
I wasn’t sure if you were still in OZ or not.
Anyway, if you find good quality rice, let me know. I am dying to know. :)
And I will do the same too.
Take care.

]]> By: pablopabla http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4265 pablopabla Fri, 25 May 2007 09:26:23 +0000 http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-4265 LOL! I forgot to mention that personally, I'm not too fussed with my rice :) Not imposing my views on others :) LOL! I forgot to mention that personally, I’m not too fussed with my rice :) Not imposing my views on others :)

]]> By: barekl http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-6465 barekl Sun, 26 Aug 2007 13:06:54 +0000 http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-6465 When I lived in Korea our kitchen had a special drawer to store the rice. We usually bought it in 20kg bags which lasted about a month. When I lived in Korea our kitchen had a special drawer to store the rice. We usually bought it in 20kg bags which lasted about a month.

]]> By: MutaKu http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-6471 MutaKu Mon, 27 Aug 2007 16:42:13 +0000 http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-6471 Hmm. As a boarding student. My 10kgs rice last for half a year, so they're not very fresh. I found a lot of white parts and chipped. :( then again, I depend mostly on cheap rice and takeaway foods. But your simple Bimbibap recipe is a hit~! My roommates love it. :) Hmm. As a boarding student. My 10kgs rice last for half a year, so they’re not very fresh. I found a lot of white parts and chipped. :( then again, I depend mostly on cheap rice and takeaway foods.

But your simple Bimbibap recipe is a hit~! My roommates love it. :)

]]> By: Abdulla http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-6502 Abdulla Thu, 30 Aug 2007 18:08:10 +0000 http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-6502 hummm!! very interesting so to say .. I was looking for a page that tell me how to cook Korean rice in way it will not be sticky as I like the rice which is not sticky ... :) but could not find the answer yet although many have wrote something about rice .. hope someone will be more experimental with cooking ... MASTER CHEF MSN : qatarsaram if interested in cooking then contact me .. :) hummm!! very interesting so to say .. I was looking for a page that tell me how to cook Korean rice in way it will not be sticky as I like the rice which is not sticky … :) but could not find the answer yet although many have wrote something about rice .. hope someone will be more experimental with cooking …

MASTER CHEF
MSN : qatarsaram

if interested in cooking then contact me .. :)

]]> By: rlspalding http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-9192 rlspalding Mon, 10 Mar 2008 09:07:29 +0000 http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-9192 Abdulla, The "stickiness" of rice has more to do with the type of rice you cook and not how you cook it. So if you buy "Korean" rice or Japanese rice, it will be hard for you to not cook it sticky. What you are looking for is more of a Chinese style rice. Here is a great article on the web that describes in detail the differences in rice and how they cook. http://www.easychef.com/differentrice/drice.html Also, if you want the korean rice to be less sticky, I guess the only way of doing this would be to over cook it, meaning you are cooking the moisture out of the rice. Which to me does not taste good at all and probably not what you are looking for. You are better off buying a different type of rice. Abdulla,
The “stickiness” of rice has more to do with the type of rice you cook and not how you cook it. So if you buy “Korean” rice or Japanese rice, it will be hard for you to not cook it sticky. What you are looking for is more of a Chinese style rice. Here is a great article on the web that describes in detail the differences in rice and how they cook.
http://www.easychef.com/differentrice/drice.html

Also, if you want the korean rice to be less sticky, I guess the only way of doing this would be to over cook it, meaning you are cooking the moisture out of the rice. Which to me does not taste good at all and probably not what you are looking for. You are better off buying a different type of rice.

]]> By: InTheKitchen http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-9547 InTheKitchen Tue, 01 Apr 2008 10:08:36 +0000 http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/#comment-9547 Great page, thanks for the advice. I'm off to check my rice now :) Great page, thanks for the advice. I’m off to check my rice now :)

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