Korean food is not only delicious, but also remarkably easy to prepare.
In fact, you just need one type of rice to cook most of the popular Korean dishes.
Wondering which rice that is? Keep reading!
Best Rice Variety for Korean Food: Japanese Short-Grain Rice
The rice that Koreans typically use for their dishes is called baekmi, which refers to a local short-grain white rice grown in the country.
Now, unfortunately, this specific rice variety isn’t really that common outside Korea.
However, the good news is…
There is one very common rice variety that shares many of the same qualities as baekmi.
That’s none other than Japanese short-grain rice (AKA sushi rice), which I, and many others, have crowned as the best rice for Korean food!
Just like baekmi, sushi rice is a short-grain variety that’s sticky, slightly chewy, and perfect for a variety of dishes.
In the US, it’s the best rice for Korean dishes where rice is the main ingredient (such as kimchi fried rice or bibimbap) and for those that use rice as a side dish to mains like bulgogi and samgyeopsal!
Reasons to Use Japanese Short-Grain Rice for Korean Food
Authenticity: Although sushi rice is from Japan, not Korea, its qualities are very similar to the short-grain rice variety typically used by Koreans. So, it’s the closest you can get to replicating authentic-tasting Korean food at home.
Flavor Absorption: Japanese short-grain rice is amazing at absorbing flavors, making it perfect for Korean dishes, which typically use very bold and intense ingredients such as gochujang, kimchi, and soy sauce.
Availability: Sushi rice is available in most big grocery stores, so you won’t need to find specialty or Asian stores just to purchase a bag of this rice.
Rice Runner-Ups
Sushi rice has always been my go-to rice for Korean dishes.
But anytime my favorite grocery store doesn’t have this rice in stock, and I don’t have the energy to drive to another store, I just find and purchase the two rice alternatives below instead!
Calrose Rice
My rule of thumb is for any meal that Japanese short-grain rice can work for, Calrose rice also serves as an amazing substitute!
That’s because despite being a medium-grain and not a short-grain, it’s still quite sticky and is known to be great at absorbing flavors.
As a bonus, this rice is also easier to find and cheaper in many American states, as it’s locally grown!
The only reason this rice isn’t exactly my default rice for Korean food is that its texture isn’t as sticky as sushi rice, which replicates the authentic texture of Korean dishes.
Jasmine Rice
I don’t really recommend using Jasmine rice for Korean dishes like kimbap or Korean rice balls, where you really need sticky grains for the dish to hold its shape.
However, for Korean dishes eaten with a spoon, such as kimchi fried rice, or when making a simple bowl of freshly cooked rice (to pair with Korean mains), Jasmine rice can be a good choice.
This rice variety’s texture perfectly balances stickiness and fluffiness.
So, it’s perfect for those who prefer fluffier bites but still want a hint of the stickiness that’s typical in Korean rice dishes.
Rice: The Seoul of Korean Cuisine
Like many Asian cuisines, Korean food primarily revolves around rice.
So, if you plan to cook any K-dish at home, remember that the type of rice you use will heavily influence just how authentic and delicious your final dish turns out!
Remember, sushi rice is your best bet, but Calrose rice and Jasmine rice can work well as alternatives.
Just stick to these grains, and you’ll surely be able to whip up Korean meals that rival those at Korean restaurants!
Stovetop Korean Steamed Rice (Bap)
This is my go-to recipe for making freshly cooked bap that pairs perfectly well with Korean dishes in a stovetop.
Ingredients
- 1 cup of raw Japanese short-grain rice
- 1 cup + 1 tablespoon of water
Instructions
- Rinse the cup of sushi rice 2 to 3 times or until the water runs clear.
- After rinsing, soak the rice in water for 30 minutes, then drain.
- Put the rice in a stovetop pot, pour in the measured water, and cover the pot.
- Over medium-high heat, bring the pot to a boil (usually takes about 3 or 4 minutes).
- Once the pot boils, reduce the heat to low and let it simmer for 15 to 17 minutes.
- Turn off the heat and let the rice rest, covered, for 5 minutes.
- Using a fork, fluff the rice and serve!
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