Korean rice (Bap: 밥짓기)

short-grain rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber and nutrients, while long-grain rice is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

Rinse 1 cup of short-grain rice under cold water and drain it about 3 times.

Soak the rinsed rice in water for 30 minutes.

After soaking, drain the rice again.

Add 1 cup of water to the drained rice in a small pot.

Cook the rice over medium-high heat for 10 minutes.

After 10 minutes, turn the rice over and check the bottom part; it should be a little hard.

Lower the heat and simmer the rice.

Cover the pot and cook for a few more minutes on low heat.

Add a little more water to the pot and use your hand to mix it in.

Remove the pot from heat and let it sit covered.

The rice should be fluffy and beautiful.

Make Nurungji (burnt rice) by scraping the bottom of the pot after cooking the rice.

Boil the burnt rice with water over low heat to make Nurungji tea.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens