Rice Recipes
334 recipes. Page 1 of 14
Rice is the foundation of Korean cuisine, appearing not only as steamed white rice but also as fried rice, bibimbap, clay-pot rice (sotbap), and gimbap rolls. Porridge (juk) - made by slow-cooking rice into a silky consistency - is comfort food for cold days or when you need something gentle on the stomach. Abalone porridge, pumpkin porridge, and chicken porridge are all classics.
Akita Asazuke (Chilled Sweet-and-Sour Rice)
Akita asazuke turns soaked and partly ground short-grain rice into a chilled sweet-and-sour base, folds in cucumber and turnip after it cools, and adds seasonal fruit at the end. Rinse 150 g short-grain rice and soak it in plenty of water for at least 3 hours, then drain it in a sieve. Rub 1 cucumber with the measured pinch of salt and cut it into thin rounds. Briefly blanch 100 g peeled turnip while it is still whole, then cut it into thin quarter-round slices. Wash and drain 50 g seasonal fruit, cutting only large pieces into a size suitable for the topping. Grind the soaked rice in a mortar until a few grains remain visible. If using a blender, process the rice with 400 ml taken from the total measured water and stop at the same coarse texture. Transfer the ground rice to a saucepan and add the remaining water so the total is 1200 ml. Cook over medium heat while moving a spatula slowly across the bottom. Add 250 g sugar and continue stirring so the rice mixture does not stick. Turn off the heat when small bubbles appear around the edge and the base becomes translucent and thick. Add 80 ml vinegar gradually, mixing each addition through evenly. Let the rice base cool completely before folding in the cucumber and turnip, which keeps their texture from softening in the heat. Divide among bowls, arrange the fruit on top, and serve chilled.
Abai-style Stuffed Pork Intestine
Abai-style sundae is a substantial Korean sausage made by filling thoroughly cleaned pork large intestine with soaked glutinous rice, pork blood, blanched mung bean sprouts and cabbage, garlic, ginger, doenjang, and salt, then steaming the filled casing. Cleaning the intestine is foundational: turn and rub it with flour and coarse salt, rinsing repeatedly until the water runs clear and no residue remains. Drain the soaked rice, and squeeze the blanched sprouts and cabbage firmly before chopping them. Excess water in these components makes the filling loose and difficult to contain. Mix the vegetables, rice, aromatics, salt, and doenjang first, then add the pork blood last so it disperses evenly rather than settling in isolated pockets. Use a funnel to guide the mixture into the casing, but leave generous expansion room. Filling the intestine only about four-fifths full allows the glutinous rice to swell during steaming without splitting the casing. Tie both ends securely with cooking twine and place the sausage in a steamer that is already producing steady steam. After it has cooked through, turn off the heat and let it sit briefly. Cool the sausage completely before slicing; cutting while the filling is very hot can push the soft center out of the casing. Thick slices reveal a springy outer layer around sticky rice, moist vegetables, and the concentrated savory flavor of pork blood and fermented soybean paste.
Akaneko (Wheat and Glutinous Rice Mochi)
Akaneko is an Osaka mochi associated with the end of rice planting in the Nakakawachi and Minamikawachi areas. Glutinous rice soaked for a full day and a soft salted wheat dough are steamed together, then pounded into one mass. Pieces are torn off and coated with roasted soybean flour mixed with sugar. The wheat makes the mochi less sticky and more tender than mochi made only from glutinous rice. It was traditionally prepared around Hangesho to give thanks for completed planting and pray for a good harvest.
Korean Stuffed Squid Grill
Ojingeo-sun-gui is grilled stuffed squid, a Korean dish where cleaned squid tubes are filled with a mixture of soaked glutinous rice, crumbled tofu, diced carrot, soy sauce, and sesame oil, sealed with toothpicks, and grilled over medium heat with frequent turning. The glutinous rice needs at least three hours of soaking to cook through evenly inside the squid cavity, and the tofu must be pressed dry in cheesecloth to prevent the filling from becoming waterlogged and falling apart. Filling only seventy to eighty percent of each tube is essential because the rice expands as it cooks, and overstuffed squid will burst on the grill. When sliced into 1.5-centimeter rounds after grilling, each piece reveals concentric layers in cross section: the chewy squid exterior, a sticky ring of glutinous rice, and a soft tofu core at the center. The seasoning built into the filling with soy sauce and sesame oil is sufficient on its own, so no dipping sauce is required.
Avgolemono Soup (Greek Egg-Lemon Chicken Rice Soup)
Avgolemono cooks rice and chicken breast in broth, then thickens the soup with tempered eggs and lemon juice. Pour 1000ml chicken broth into a pot and bring it to a boil over medium-high heat. Add 80g rice, stir once to separate the grains, and scrape the bottom so the rice does not stick early. Add 200g chicken breast and keep the soup at a gentle simmer for about 8 minutes. When the center turns opaque and fully cooked, remove it, cool briefly, and shred it along the grain. In a bowl, whisk 2 eggs with 3 tablespoons lemon juice. Beat steadily until the yolk streaks disappear, the mixture looks unified, and a layer of small bubbles forms on the surface. Drizzle hot broth into the egg mixture one ladle at a time, very slowly. Whisk without stopping so the eggs warm gradually, and slow down immediately if any small curds begin to appear. Turn off the heat, stir the tempered egg mixture back into the pot, then return the shredded chicken. Season with 0.5 teaspoon salt and 0.5 teaspoon black pepper, warming gently without boiling to keep the soup smooth.
Korean Scorched Rice Seafood Stew
Nurungji haemul jjigae is a seafood stew built around scorched rice, anchovy-kelp stock, squid, shrimp, and clams. The nurungji starts out as a hard, dried slab and enters the broth intact. As the stew heats and the seafood begins to release its juices, the scorched rice gradually softens and expands, thickening the broth and contributing a toasty, nutty quality that plain rice or noodles cannot replicate. Squid holds its springy texture best when not overcooked, so it goes in later. Shrimp turns opaque and firm in a matter of minutes. Clams are added while still closed and are done when the shells open and the meat loosens from its hinge. The combined liquid from all three seafood forms a broth that is briny, sweet, and clean in the way that multiple shellfish together often produce. Zucchini and onion add mild sweetness and soften the overall character of the stew. Gochugaru brings moderate heat and the red color typical of many Korean jjigae. The stew reaches its best texture when the nurungji has fully softened at the edges but still retains some chew at the center. At that point the broth is thick and the flavors are fully integrated. Served in a single bowl with the nurungji, seafood, and vegetables together, it functions as a complete meal without needing additional rice.
Shabu-shabu Kalguksu Hot Pot
Shabu-shabu kalguksu is a three-stage hot pot for two: thin beef and vegetables first, kalguksu noodles next, and rice cooked against the bottom of the same pot at the end. Cut 100 g water dropwort into 5 cm lengths and separate 100 g oyster mushrooms into strands. Bring 1 L anchovy broth to a boil after fully dissolving 2 tablespoons red chili paste, 1.5 tablespoons chili powder, 1 tablespoon minced garlic, and 1 tablespoon soup soy sauce in it. Add the water dropwort and mushrooms, cooking only until they soften. Slide 200 g thinly sliced beef into the bubbling broth one piece at a time so the slices do not form a clump. Once the broth returns to a boil and no raw red areas remain on the meat, remove it with the vegetables. Shake loose flour from 200 g kalguksu noodles just before they enter the pot, separate them immediately in the boiling liquid, and cook for 6 to 8 minutes according to the package timing. After the noodles are served, remove broth until about 100 ml remains. Add 200 g cooked rice, 5 g seaweed flakes, and 1 tablespoon sesame oil. Stir, spread the rice into a thin layer, and stop cooking when the bottom begins to develop a light crisp crust.
Multigrain Salad
Brown rice, barley, and lentils are each boiled separately and cooled before being combined, so that every grain contributes its own distinct size and texture to the finished bowl. The brown rice stays chewy, the barley holds a thick bite, and the lentils offer a soft give that rounds out the contrast. Julienned cucumber and red onion introduce crunch and a mild sharpness that keep the heavier grains from feeling dense. Halved cherry tomatoes release juice as a natural supplement to the dressing, and a mixture of perilla oil and apple cider vinegar ties the bowl together with nuttiness and clean acidity. Adding sliced red chili or diced bell pepper extends the color and sweetness without changing the character of the dish. It holds well at room temperature, which makes it practical for meal prep and packed lunches. The combination of dietary fiber and plant protein means a moderate portion keeps hunger at bay for several hours.
Shrimp Creole
Shrimp Creole builds its flavor base from the Cajun holy trinity - onion, celery, and bell pepper - sauteed in olive oil until softened and sweet. Garlic and paprika go in next for thirty seconds to bloom their aromas before canned tomatoes are added and simmered over medium heat for eight minutes, reducing the liquid into a thick, fragrant sauce. The shrimp are stirred in only at the end and cooked for three to four minutes until just pink, preserving their tender bite. The tomato's natural acidity balances the paprika's smokiness, and a dash of hot sauce pushes the dish toward its authentic Louisiana character. Served ladled generously over steamed white rice, the sauce soaks into the grains and carries every layer of flavor.
Korean Fish Roe Rice Bowl
Albap is a casual Korean rice bowl that likely traces its origins to sushi-bar kitchen culture, where flying fish roe - tobiko - was always stocked and cooks needed a quick staff meal. Warm rice is first tossed with sesame oil and a small knob of butter, coating each grain with a glossy, slightly nutty film. The toppings are arranged by section over the rice: bright orange tobiko that bursts between the teeth, stir-fried kimchi whose lactic tartness has deepened into a roasted sour note, diced pickled radish for crunch and sweetness, and a layer of shredded seasoned seaweed. Everything is mixed together at the table, and the warmth of the rice softens the roe just enough that its briny juice seeps into the buttered grains. Sliced scallion scattered on top adds a fresh finish. Flying fish roe freezes well and delivers noticeable texture in small quantities, making this dish well suited to solo cooking, and it has taken on a distinct identity from Japanese ikura or tobiko donburi. With minimal prep and about ten minutes of active work, this bowl packs an unusual range of textures - burst, crunch, crisp, and soft - into a single serving.
Glutinous Rice Korean Blood Sausage
Chapssal sundae is a Korean sausage made by filling cleaned pork intestine with soaked glutinous rice, cooked glass noodles, pork blood, and aromatic vegetables, then steaming it gently. Rinse 150g of glutinous rice and soak it in water for 2 hours before draining thoroughly. Boil 100g of glass noodles, rinse them in cold water, and chop them into short pieces so they distribute evenly inside the casing. Finely mince 50g of green onion and 10g of ginger. In a large bowl, combine the rice, noodles, green onion, ginger, 20g of minced garlic, 15ml of sesame oil, 5g of salt, and 200ml of pork blood. Mix until the solids are evenly suspended rather than gathered in separate clumps. Tie one end of the thoroughly cleaned pork intestine and fit a funnel into the open end. Fill the casing to about 80 percent of its capacity, leaving room for the rice to expand and for trapped air to move during cooking. Tie the second end securely. Once the steamer is producing a steady flow of steam, add the sausage and cook over low heat for 30 minutes. During steaming, prick any swollen sections with a needle to release trapped air and reduce pressure on the casing. Keep the heat low because aggressive steaming can split the intestine before the filling has cooked through. After steaming, allow the sausage to settle briefly, remove the ties, and cut it into even slices so the rice and noodle filling stays together more cleanly.
Akumaki (Lye-Cooked Glutinous Rice Cake)
Akumaki turns glutinous rice into a glossy amber rice cake by soaking the grains in food-grade lye water, sealing them in bamboo sheaths, and cooking the packets under water for about 3 hours. Wash 1.5kg glutinous rice and leave it in 1.8L food-grade lye water for 24 hours. The 15 bamboo sheaths need separate preparation: soak them in plain water for 2 to 3 days until flexible, then scrub away the fine hairs on their surfaces. Drain the treated rice thoroughly. Tear three 1cm-wide strips from the base of each sheath and reserve them as ties. Place about 100g rice lengthwise down the center of a sheath, fold the top and bottom inward, and close both sides into a long packet. The wrapper needs a little expansion space, but it must not have an opening through which rice can escape. Fasten both ends and the center with the prepared bamboo strips. Submerge every packet in a large pot, hold them below the surface with a drop lid, and simmer over medium-low heat for about 3 hours. Add hot water whenever the level falls so no wrapper is exposed during cooking. Open one packet to judge the center: individual grains should have disappeared into a cohesive, glossy amber gel. Cool the packets fully before unwrapping and slicing them, then serve with the 150g roasted soybean flour. Use only lye water sold for food preparation and avoid prolonged contact with bare skin while handling it.
Korean Seafood Scorched Rice Soup
The structural transformation of scorched rice pieces within a hot seafood liquid defines the eating experience of this dish. Preparation starts with simmering shrimp, squid, and mussels to create a concentrated stock reflecting the natural saltiness of the sea. The central component involves nurungji, or the golden-brown sheets of rice toasted at the bottom of a pot until brittle. Adding these dried crusts to the boiling broth initiates a rapid absorption process. While the rice starts with a sharp crunch, it transitions into a chewy and slightly sticky consistency within minutes. Green bok choy provides a crisp visual and textural contrast to the softer seafood elements. A small addition of oyster sauce strengthens the savory profile of the liquid without overwhelming the other ingredients. The timing of consumption changes the texture significantly. Eating the rice immediately preserves the brittle state, while letting the dish sit for a few minutes creates a soft consistency similar to a thick porridge. The combination of toasted grain aromas and the savory seafood base provides a filling meal. Different seafood like abalone or scallops can elevate the ingredients, or tofu can be added for a lighter protein source. Storing pre-made dried rice crusts allows for easy preparation whenever a quick meal is needed.
Shrimp Etouffee
Shrimp etouffee starts with a blonde roux - butter and flour stirred continuously over medium heat until the mixture turns light brown and smells faintly of toasted nuts. The Cajun trinity of diced onion, celery, and bell pepper is added directly to the roux, where the vegetables release moisture that loosens the paste and contributes sweetness. Chicken stock and paprika transform the mixture into a thick, velvety sauce with warm color and gentle spice. The shrimp go in during the final four minutes of cooking so they absorb the sauce's flavor without overcooking. Darkening the roux beyond light brown risks bitterness that overpowers the delicate shrimp. The finished dish is spooned over steamed rice, which absorbs the rich sauce.
Amami Keihan Chicken Broth Rice
Amami keihan is a signature rice dish topped separately with shredded chicken, thin egg strips, simmered shiitake, green beans, miso-pickled papaya, scallion, citrus peel, and nori, then flooded with hot chicken-bone broth. The earliest form resembled seasoned chicken rice; the broth-poured style spread in the Showa era and is now standard. Diners use a modest amount of rice and ample soup for a light, flowing bowl. Chicken bones simmer with ginger for an hour, tenderloin cooks in that broth to 74°C, and each colorful garnish is prepared separately for guests to arrange as they like.
Botamochi (Rice Cakes Coated with Red Bean Paste)
Botamochi combines partly pounded glutinous and regular rice with a complete outer layer of smooth, sweetened red bean paste. Mix 150g glutinous rice and 300g regular rice, rinse until the water runs clear, and soak the grains in cold water for 1 hour. Drain for 15 minutes, cook with 3 cups water on a standard rice-cooker cycle, and leave the closed cooker for a 10-minute rest. Move the hot rice to a pounding bowl. Wet the pestle or spatula and work only until about half the grains have broken down. Keep the remaining grains visible, dampen your hands, and shape 30 small ovals of about 30g each. For the coating, dissolve 240g sugar in 160ml water over medium-low heat in a heavy pan. Add 400g unsweetened smooth red bean paste in two portions and stir continuously with a wooden spatula. Draw the spatula across the bottom: when the path stays visible for about 1 second, mix in 0.125 teaspoon salt and stop cooking. The paste firms as it cools, so take it off the heat before it becomes stiff and cool it completely. Divide the cold paste into 30 portions on plastic wrap or a damp cloth and flatten each into a thin oval. Place one rice oval in the center, pull the paste up around every side, and set the joined edge underneath. Use a long spatula because hot bean paste can spit during reduction. The rice center remains very sticky, so cut the finished cakes into small bites and chew slowly, especially when serving children or older adults.
Kiritanpo Nabe (Akita-Style Grilled Rice Stick Hot Pot)
Kiritanpo nabe is a rustic hot pot from Akita Prefecture in northern Japan, built around grilled mashed-rice sticks simmered in chicken broth. Freshly cooked rice is pounded in a mortar until partially smooth and sticky, then wrapped around cedar skewers and toasted over charcoal until the surface develops a light char and a faint smokiness. The broth begins with bone-in chicken thighs cooked until the stock is rich and clear, seasoned simply with soy sauce and mirin, then loaded with burdock root, scallions, mushrooms, and Japanese parsley. The kiritanpo sticks are cut into segments and added to the simmering pot, where they absorb the rich broth and soften into a chewy, dumpling-like texture while still holding their cylindrical shape. Akita's harsh mountain winters gave this dish its purpose as a calorie-dense, warming meal built entirely from locally available ingredients. The faint smokiness from the charcoal grilling carries through into the finished broth, and this subtle background note is what distinguishes kiritanpo nabe from similar rice-cake hot pots made elsewhere in Japan.
Arancini (Crispy Sicilian Risotto Balls with Melted Cheese)
Arancini wrap mozzarella in chilled risotto, coat the balls with flour, egg, and breadcrumbs, and fry them until crisp. Thoroughly mix 500g of cold risotto with 40g of Parmesan cheese and knead the mixture well until the rice grains develop enough stickiness to hold their shape. Flatten a large spoonful of the rice mixture on your palm, place a cheese cube in the center, and compress firmly into a round ball or a pointed cone shape. Dust each ball lightly with flour, dip into 2 beaten eggs, and then coat thoroughly with 160g of breadcrumbs by pressing them firmly onto the surface to prevent leaking. Deep fry the balls in oil preheated to 170-180 degrees Celsius for 3 to 4 minutes until the shell turns a deep amber color and the cheese center melts completely.
Korean Rice Puff Confection
Gangjeong is a traditional Korean confection made from puffed glutinous rice bound together with warm grain syrup and pressed into molds to set. The production begins with glutinous rice that is soaked, steamed, dried thoroughly, and then deep-fried until each grain expands into a white, airy puff. The timing of the next step matters: the puffs must be turned through the hot grain syrup quickly, before the syrup cools, so that the coating bonds everything together evenly without sogginess. As the syrup cools, it hardens into a structure that feels solid when pressed but shatters cleanly under the teeth, then dissolves into a gentle sweetness on the tongue. The grain syrup is mild and naturally caramel-like, not aggressively sweet, so the toasted, nutty character of the puffed rice remains the dominant flavor. Black sesame seeds, pine nuts, or peanuts folded in before pressing add layers of nuttiness and a pleasant variation in texture. Brightly colored versions dyed with food coloring are a traditional fixture on Korean holiday tables. An oven-drying method that skips the deep frying step exists for those who want to reduce oil use, though the texture differs slightly. Stored in an airtight container away from humidity, gangjeong keeps its crunch for several days.
Korean Whole Duck Baeksuk
Korean whole duck baeksuk cooks a 1.5 kg duck stuffed with soaked glutinous rice in an herb, garlic, jujube, and green onion broth for four servings. Soak 1 cup glutinous rice in water for 1 hour and drain it well. Trim the heavy fat around the duck tail and remove debris from the cavity, then pat the inside and outside dry with paper towels instead of rinsing the bird. Fill the cavity with the drained rice and several garlic cloves. Make a small slit near the legs and cross them through it so the rice stays inside during cooking. In a large stockpot, boil 3 L water with the herb pack, remaining garlic, 30 g dried jujubes, and 100 g green onions over high heat for 20 minutes. Lower the prepared duck into this broth, cover the pot, and cook on high for 30 minutes. Reduce the heat to medium-low and continue for 1 hour. Skim foam and excess rendered duck fat from the surface several times while it simmers. The duck is ready when the meat pulls away from the bone easily and the rice inside has softened into a porridge-like filling. Divide both meat and glutinous rice porridge among the bowls, and serve the measured salt separately so each portion can be seasoned at the table.
Korean Avocado Gimbap (Creamy Avocado Crab Seaweed Rice Roll)
Avocado gimbap is a contemporary Korean roll that emerged in the 2010s as avocado shifted from a specialty import to a common supermarket staple in Korea. The timing of Korean avocado adoption is traceable: consumption roughly doubled between 2014 and 2018, driven by cafe culture and wellness trends, and this gimbap variant followed directly from that availability. Where traditional gimbap - danmuji, ham, spinach, carrot, egg - delivers discrete, clearly differentiated flavors in each bite, avocado gimbap works differently. The avocado at the center is buttery and neutral, its creaminess binding the other ingredients rather than competing with them. Selecting the right avocado matters considerably: the fruit must be ripe enough to yield when bitten without resistance, but firm enough to hold a clean slice. Underripe avocado is hard and flavorless; overripe avocado collapses when cut and turns the cross-section muddy. The rice is seasoned simply with sesame oil and salt, and the sheet of dried laver wrapping everything contributes a roasted, oceanic note. Crab stick placed lengthwise in the center, alongside julienned cucumber and a strip of egg jidan, creates the characteristic cross-section: concentric rings of green, white, and yellow that have made this version one of the most photographed gimbap in Korean food media. The avocado begins oxidizing and browning within an hour of cutting, so the roll is best eaten soon after assembly. It has become one of the highest-selling items in Korean convenience store gimbap sections, and a standard offering at gimbap specialty restaurants.
Gyeongdan (Chewy Rice Balls with Sweet Coating)
Gyeongdan are Korean glutinous rice balls, each one shaped by hand into a small sphere, boiled until it floats, then rolled in a dry coating while still warm. The dough is made by kneading glutinous rice flour with hot water rather than cold, a technique that partially gelatinizes the starch and gives the finished rice ball its characteristic chewy spring. Rinsing the cooked balls immediately in cold water stops them from sticking together and firms the surface enough for the coating to cling evenly. Traditional coatings include roasted soybean powder, which is mild and nutty, ground black sesame, which adds deep toasted bitterness, and sweetened red bean crumbles. Some versions are filled with sweet red bean paste before shaping, so the filling bursts as you bite through. Gyeongdan appear on ceremonial tables at seasonal holidays and as everyday snacks, often presented as a trio of colors arranged side by side on a single plate.
Samgyetang (Korean Ginseng Chicken Soup)
Samgyetang is Korea's iconic ginseng chicken soup, made by stuffing a small whole chicken with soaked glutinous rice, fresh ginseng, jujubes, and garlic, then simmering it for over an hour. The glutinous rice inside the cavity absorbs the chicken's juices as it cooks, turning into a thick, porridge-like filling that spills into the broth when the bird is broken open at the table. The ginseng lends a subtle bitterness and herbal depth that distinguishes this soup from plain chicken broth, while jujubes contribute a quiet fruity sweetness. The prolonged cooking dissolves collagen from the skin and joints, giving the broth a silky body despite its clear appearance. Seasoning is left to each diner, who dips the meat into salt and pepper on a side plate. Samgyetang is traditionally consumed during the three hottest days of the Korean summer - a practice rooted in the belief that fighting heat with heat restores depleted energy.
Ayu Rousui (Tokushima Sweetfish and Vegetable Rice Porridge)
Ayu rousui is a rice porridge from the Katsuura area of Tokushima. Rice, potato, eggplant, onion, and shimeji simmer in ample water before whole sweetfish are laid on top and cooked, allowing the fish to season both broth and vegetables. Rousui is regarded as a local form of the word zosui, meaning rice porridge. This recipe uses 150g rice and 1600ml water so the grains can expand fully. Four cleaned ayu enter only after the vegetables begin softening. Once cooked, their heads, bones, and fins are removed carefully and only the flesh returns to the pot. Nesashi miso, garlic chives, thin sudachi slices, and a little shichimi finish the porridge with salty soybean depth, green aroma, citrus, and gentle heat.
About Rice
A bowl of freshly steamed rice with a drizzle of sesame oil and a fried egg makes a satisfying meal on its own. Leftover rice transforms into fried rice or crispy nurungji (scorched rice), both beloved staples.