Rice: The Heart of the Korean Table

Bahb, or rice, is so central to Korean cuisine that enquiring whether someone has eaten their meal is done by asking if they have had rice - it was eaten for breakfast, lunch and dinner. Perfectly cooked rice has probably been the inspiration behind hundreds of accompanying banchan.

Korean rice is the same round-grain type eaten in Japan, cooked by boiling with just enough water. Perfectly cooked rice should be firm and chewy; properly washed, good-quality rice will impart a natural sweetness.

It used to be that white rice was the ultimate choice, but the nutritional benefits of brown rice, grains and beans have encouraged many to turn to mixed grain rice. However, the notion of pure, perfectly cooked white rice remains deeply ingrained - and a fresh bowl will always be appreciated by those who value good Korean cuisine.