Bap (Stovetop Rice) & Nurungji (Crispy Rice)
Most people these days have a rice cooker, and so it's pretty easy to make rice. But if you don't, this is how to cook rice on the stovetop in a pot. Koreans eat short grain sticky rice, which remains stuck together after cooking, unlike long grain rice. Nowadays, a lot of Koreans don't eat plain white rice because it's not as healthy as multi-grain rice. Look for some of my other recipes for multigrain rice.
- 2 cups of short grain white rice (ssal 쌀)
- 1 ½ cup of water
- Wash the rice 3-4 times in a bowl until the clear water comes out (if you make rice a lot, you might want to get a special rice-washing bowl that has ridges on the sides, keeping the rice in but letting the water out).
- Put the rice in a small pot (1 qt), add 1 1/2 cups of water, and soak it for about 10 min (if you have time, if not, can cook directly, but it takes longer to get tender).
- Cook uncovered on high heat until it boils, stirring occasionally. When it boils, let it boil a couple of more mins, then turn the heat down to med low. Cover and let it cook on medium for about 15 mins. Taste it, and if it is tender enough, turn the heat off, and leave it on the stove top for few more mins.
- If you want, you can let the rice stuck to the bottom of the pot cook more, until crispy and brown and make nurungji (누룽지), which is the Korean word for burnt/crispy rice. After the rice turns crispy, you can add hot water to make nurungji bap, which you can drink after your meal. Or you can let the nurungji dry and then store it for making nurungji bap or tea later, or you can just eat it crispy by itself!
Serving Size: 3
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Preparation Time: 10 minutes