I’m so happy that I found your channel. I’m a trained chef and the one area that I have always lacked skills in is Korean cuisine. I am thrilled to practice the techniques you’ve taught me. Thank you! ☺️
@@ModernPepper I love my rice and although I make it the same I'm still learning the storage alone blew me away because I grew up buying big bags and the storage! wow! Helen is rice life!
Thank you so much. I just followed this after a disastrous rice cooker incident it came out perfect. Waiting for the cooling off was the hardest. Glad I trusted the process.
I love white rice, especially Korean style! I spent 2 years in so Korea and loved the food so much, yes, even ...BIBIMBAP! lol! Soooo much delicious food and Kimchi is an aquired taste but, once you learn to like it, there's no turning back this is " Mulkogi shi" anyonghaseyo!
I am going to binge all your videos in the next two weeks Helen …I have made your kimchi quite a few times now we love it. I so wish I could get all of those Korean pots but no one in Australia sells them and one pot to bring in from Amazon charge almost $300 Aud and then the same in postage 😢I’m so sad no one imports them here . Love your channel ❤ keep up the amazing work you do x
This video was amazing!!!! I’ve been making rice for years and it was never perfect! I think the part I was missing was letting it rest. I was never getting that bright white rice. Thank you so much.
I just recently found your channel and I must say that I just love watching you teach Korean cooking. You make everything look so easy. I especially like watching you do your taste testing. Together with my granddaughter, we will be trying to make your small batch kimchi and the white kimchi this week end. I will let you know how it turns out. Thank you for taking the time to teach Korean cooking! So far I love it!!
Well I have been binge watching your channel for the last couple of days. They are great, the food looks amazing, your coaching is terrific and Helen, you are gorgeous, you take my breath away.
Hello Helen I watched your video on how to make rice I know how to make rice and I do the finger method where my middle finger touches the top of the rice and the water comes to the first knuckle that's the way I was taught and doesn't matter what kind of rice I'm making that usually works but I normally cook jasmine rice Japanese short grain rice the Korean rice that you just showed I think that's about it for the rice but watching you and oh I made some kimchi about a week ago homemade so I have that in the fridge and watching you with the rice and I was like oh my God I'm so hungry I started craving rice so I had to go make a pot and I had a bowl of rice with a fried egg and some kimchi which is just like that's my go-to meal for anytime I'm being lazy I'll make the rice and I always have kimchi in the house so I love your videos I've learned a lot from you on other Korean dishes that I like one of my favorites is the the braised pig trotters I just I just I don't know there's something about the the pig trotters it's just like text me back to my childhood cuz my grandma used to make something like that with with the with the pig trotters but anyways thank you very much I love your videos I love you God bless you and keep making videos your friend in Vegas Nicholas
Hi Nick👋. Thanks for this sweet comment🙏. I luv eating rice with kimchi and eggs. So simple and makes me so happy. As for pig trotters feet dish (called JokBal 족발), all of my cousins LUV eating this. But I never got into it, although this dish is considered Korea’s inexpensive delicacies. So, I probably won’t be doing this recipe (sorry)! This is one dish that I’m just not into, but I’m sure u can find recipes on this in UA-cam. Bon appètit😋
Woohoo! I'm craving kimchi and I want to make it so thats how I came across your channel, thank you UA-cam algorithm for putting you in my feed, and thank YOU for your kimchi and cooking rice videos - I can't wait to check out all your other videos while I'm on my korean cooking journey 😀❤🥰😍 much love from New Zealand
So inspired (and hungry) to make this rice, I have prep'd some rice as I write this (resting for 30mins). I don't have the Korean rice but I'll definitely be buying once I finish what I have. I can't wait to try all these other suggestions, it will be worth exercising it off later 😁
New sub here! Good quality rice and soaking my rice for 30 mins has been a total game changer for me. Gonna use my Korean stoneware next! Great tutorial. 🤓
I accidentally discovered how to make Nrurungji a while back because I forgot I was cooking rice and ran out to the kitchen lol. And you are right, if you arent eating it then you are missing out! Is always great with different kinds of Bap's!! Completely unrelated, I bought 2 massive bags of Mandu and they're all mine and no one can stop me!!!!!!!!!!!! Thanks for the video Helen! I always love the education and history behind your shows! 🍲🔥🐙🥟🍚
I’d love to learn about purple rice! I’ve had pink one when I was in Korea! So yummy, please let me know the link coz I couldn’t find it in your page. Thank you!!!
Hi Maria👋. Excellent question! For the healthy rice (with beans and other rice grains), we do add a pinch or two of salt when cooking the rice. This enhances the flavors of the beans and other ice grains, while also preventing that weird bean smell when u steam them. As for when cooking white rice, we do NOT add salt. It is meant to be eaten as is, to taste the natural sweetness of the white rice grains.
I was under the impression that in Korea people eat the same rice as in Japan... 😅 Now I know better. Thank you! One question regarding the cooking process: when you turn off the heat, should the water be gone completely? I usually make less rice and I have a saucepan with a clear lid, so it's much easier for me to go by visual cues
Hi 👋 Most of the water should’ve be gone and the rice should look somewhat wet. But the most important part is to NOT open the lid whatsoever. Just let it continue with the lid on through the no-heat resting period
To be honest, I was expecting you talked about the actual genus and species of the most common korean rices. I cant find anything in Portugal that says korean rice and the only Korean store that I know of only sells generic "sushi rice". There are some chinese stores that sell asian rice. So, if you de be so kind to tell me 2 or 3 most pouplar species it would be easier to find as we dont have any of those brands. Amazing video!
@@rogueninja185 Hi 👋 As noted, you can use Fancy-Grade Medium Rice Grains. And u can absolutely use the ‘sushi’ rice. As for its scientific name for the Korean rice grains, there r so many (the rice grains farmed in one province is different another province), and there are so many brands of Korean rice. Since u r in Portugal and might not have access to all the major Korean brands of rice, use any ‘sushi’ grade rice OR CJ is a global brand and their rice is great! As noted in the title and intro, this is a tutorial on how to make fluffy Korean rice.
Can you make a recommendation of a good Korean rice that comes in a small batch and is reasonably priced? Reddit said to buy Botan Calrose rice. İs that true?
Hi Helen. I moved and my stove is electric... Any tips on cooking rice on an electric stove? I was taught to measure the water level with my index finger. Then someone else showed me the same way you do it. I usually use my finger to measure because the bowl is too small to use my hand. I don't make a lot of rice. Sometimes I make as little as a half a cup. I didn't know you could freeze rice... I'll have to try that next time I make rice. The only thing is I don't own or use a microwave. So how would I heat it up? I have a toaster oven. But I'm thinking that would dry out the rice too much. 🤔
Hi Sue👋. I’m a big fan of Cuckoo rice maker. It is an investment but it really is bar-none compared to other electric rice makers. If u go to my webstore www.ModernPepper.com/store I have links to Cuckoo rice makers that u can check out. My Cuckoo is over 10 years old and still works like new, making moist rice. (My Cuckoo is on 365 days). As for heating up the rice, I would bring it to room temperature first. Put the rice in a non stock frying pan (try to spread out the rice evenly in the pan), add about 1 tablespoon of water (for 1 serving of rice), put a lid on it, and let it heat/steam on med-low heat for 5-8 minutes. The. Turn the heat off and let it sit in the pan with the lid on for few more minutes (don’t open the lid).
Hi Vida! Hmm….I’m not sure where one would be able to purchase the big gamasot, other than in Korea. If u go to a big Korean market, ask them if u can special order it with them (it will be $$$ cuz of shipping l, I bet). OR some of these giant Korean supermarkets might have a larger size (not the old school big gamasot size). So shop around.
No salt is added to white rice. Only when making multi grain, beans, and black rice (aka purple rice), a tiny bit of salt is added. ua-cam.com/video/VVwHL7M_KTU/v-deo.htmlsi=gnWe1MF5Q0z_7tPL
I can’t eat rice. (Though I love learning how to make it. 😂) I’m a diabetic, even a small amount raises my sugar way high. 😩. Is there anything else that is traditionally used instead of rice? I love rice.
I ate a korean rice from a korean family here in Brazil and I didin't like that they put sesame oil, I think I'm gonna try this out. And sorry I didin't liked the red sauce and kimchi. If I find another restaurant, I'm gonna try it again
If you eat through your rice quickly, it is fine. BUT keeping in an airtight container for a long period, especially at warm temperature becomes the perfect opportunity for rice insects to grow. Thank you for watching! 감사합니다🙏
Hi👋. If u prefer the finger method, I say stick with what works for u. The flat hand method is what my family does, as well as many Koreans. As for the music, sorry to hear that it is to ur not liking. (FYI - I can only use approved/copy right free music. I wish I can use Korean music, but that would be illegal to do so.). Thanks for visiting my channel🙏. I’m sure you’ll find tons of Korean cooking channels that suit u 💯 with the music u like or no music.
Your measurement methods are horrifying. Unless someone has the exact same bowl you used for your measurements, they will surely get it wrong. This is basic common sense.
![The ULTIMATE Kimbap Recipe: 100% Success Tutorial On How To Make Gimbap [Korean Sushi] 맛있는 스팸김밥 만들기](http://i.ytimg.com/vi/APpvFepUln8/mqdefault.jpg)
I’m literally standing in H Mart watching this. I look up and see “New Crop” on a bag of rice. MINE!!! 🤣 Thanks Helen! 😍
🙏🙌🙏
I’m so happy that I found your channel. I’m a trained chef and the one area that I have always lacked skills in is Korean cuisine. I am thrilled to practice the techniques you’ve taught me. Thank you! ☺️
Thanks Chef Young🙏
I just love how you teach us step by step and explain everything in detail! I don't know how I missed you posting this video. Late but just in time 😀
Thanks so much 🙏
@@ModernPepper I love my rice and although I make it the same I'm still learning the storage alone blew me away because I grew up buying big bags and the storage! wow! Helen is rice life!
Thank you so much. I just followed this after a disastrous rice cooker incident it came out perfect. Waiting for the cooling off was the hardest. Glad I trusted the process.
Yay🙏
I love white rice, especially Korean style! I spent 2 years in so Korea and loved the food so much, yes, even ...BIBIMBAP! lol! Soooo much delicious food and Kimchi is an aquired taste but, once you learn to like it, there's no turning back this is " Mulkogi shi" anyonghaseyo!
🙏🙌🙏
I am going to binge all your videos in the next two weeks Helen …I have made your kimchi quite a few times now we love it. I so wish I could get all of those Korean pots but no one in Australia sells them and one pot to bring in from Amazon charge almost $300 Aud and then the same in postage 😢I’m so sad no one imports them here . Love your channel ❤ keep up the amazing work you do x
Aww 🥰 Thanks Angela🙏. I hope you will find a local Korean market that sells the kitchen gadgets soon.
Omg! I just made this rice, Helen. Added kimchi and a drizzle of sesame oil. Amazing!!
You are absolutely amazing with your tips! I can not thank you enough for sharing and learned so much from your video today
Thanks Yulka🙏
This video was amazing!!!! I’ve been making rice for years and it was never perfect! I think the part I was missing was letting it rest. I was never getting that bright white rice. Thank you so much.
@@magnoliapowers1209 Thanks 🙏🙌🙏
I just try this method today and It was perfect. 🔥 thanks
I just recently found your channel and I must say that I just love watching you teach Korean cooking. You make everything look so easy. I especially like watching you do your taste testing. Together with my granddaughter, we will be trying to make your small batch kimchi and the white kimchi this week end. I will let you know how it turns out. Thank you for taking the time to teach Korean cooking! So far I love it!!
شكرا لك كنت ابحث عن وصفه الارز الكوري منذ مدة ❤❤❤❤
Well I have been binge watching your channel for the last couple of days. They are great, the food looks amazing, your coaching is terrific and Helen, you are gorgeous, you take my breath away.
Aww🙏🙏🙏
My mouth is watering, I just love this video with every single necessary details!! TY 💕
Yay🙏🙌🤤
What a great video. You're a great teacher. Thanks for sharing.
Thanks CopLock🙏
Thanks for sharing ❤
You make it sound and appear very delicious. Thank you for your tutorial. I will try very soon.
Hello Helen I watched your video on how to make rice I know how to make rice and I do the finger method where my middle finger touches the top of the rice and the water comes to the first knuckle that's the way I was taught and doesn't matter what kind of rice I'm making that usually works but I normally cook jasmine rice Japanese short grain rice the Korean rice that you just showed I think that's about it for the rice but watching you and oh I made some kimchi about a week ago homemade so I have that in the fridge and watching you with the rice and I was like oh my God I'm so hungry I started craving rice so I had to go make a pot and I had a bowl of rice with a fried egg and some kimchi which is just like that's my go-to meal for anytime I'm being lazy I'll make the rice and I always have kimchi in the house so I love your videos I've learned a lot from you on other Korean dishes that I like one of my favorites is the the braised pig trotters I just I just I don't know there's something about the the pig trotters it's just like text me back to my childhood cuz my grandma used to make something like that with with the with the pig trotters but anyways thank you very much I love your videos I love you God bless you and keep making videos your friend in Vegas Nicholas
Hi Nick👋. Thanks for this sweet comment🙏. I luv eating rice with kimchi and eggs. So simple and makes me so happy.
As for pig trotters feet dish (called JokBal 족발), all of my cousins LUV eating this. But I never got into it, although this dish is considered Korea’s inexpensive delicacies. So, I probably won’t be doing this recipe (sorry)! This is one dish that I’m just not into, but I’m sure u can find recipes on this in UA-cam. Bon appètit😋
Love this tutorial. Love the music!
Thanks Lisa🙏
Thank you for this video, I learned a lot. Is the rice the next day still good?Or do you do every day fresh rice ? merci ❤
When I lived in Puerto Rico we always made the crunchy bottom rice it was called Pegao ( means stuck to the pan). I love the crunch.
Thanks for sharing! I just ordered Korean gaba rice after seeing Panchinko on Netflix!! Such a powerful series!
It is so mouth watering to watch ur videos! lol I noticed u don't add salt in the water when u make the rice?
Woohoo! I'm craving kimchi and I want to make it so thats how I came across your channel, thank you UA-cam algorithm for putting you in my feed, and thank YOU for your kimchi and cooking rice videos - I can't wait to check out all your other videos while I'm on my korean cooking journey 😀❤🥰😍 much love from New Zealand
Thanks Bhanani🙏 Yes! Thank you UA-cam algorithm for connecting us!
That’s DELICIOUS!!!👏👏👏
I would like to ask you why you didn’t add any salt to your rice 🍚?
Thank you 🙏
Send support from Brazil!!! Luv your lessons!!!!
Thanks James for the LUV all the way from 🇧🇷 🙏
So inspired (and hungry) to make this rice, I have prep'd some rice as I write this (resting for 30mins). I don't have the Korean rice but I'll definitely be buying once I finish what I have. I can't wait to try all these other suggestions, it will be worth exercising it off later 😁
Thank you 🙏
@@ModernPepper what is sad is I have questions and she shut off comment.
so helpful! thank you!
super educational 👍👍
🙏🙌🙏
New sub here! Good quality rice and soaking my rice for 30 mins has been a total game changer for me. Gonna use my Korean stoneware next! Great tutorial. 🤓
Oh and what Material is your GamaSot ? Is it cast iron or Aluminum ? Thank you so much 🙏🏼🌹
@@icedmelon Hi 👋 Here are the Gamasot links, where you can get more information on the product.
amzn.to/3NRf1Cy
amzn.to/3NPNj9l
amzn.to/40u5Z61
I like the way you talk it’s comforting like if my mom or grandma was explaining something to me:)
🙏
I accidentally discovered how to make Nrurungji a while back because I forgot I was cooking rice and ran out to the kitchen lol. And you are right, if you arent eating it then you are missing out! Is always great with different kinds of Bap's!! Completely unrelated, I bought 2 massive bags of Mandu and they're all mine and no one can stop me!!!!!!!!!!!! Thanks for the video Helen! I always love the education and history behind your shows! 🍲🔥🐙🥟🍚
Dumpling is life! I don't blame you for hogging all those dumplings, I would (and do) too 😁
Thanks Mike🙏
I’d love to learn about purple rice! I’ve had pink one when I was in Korea! So yummy, please let me know the link coz I couldn’t find it in your page. Thank you!!!
Yummy love noo dung ji 😋
Me, too😋
Excellant! ❤
Thanks 🙏🙌🙏
Same as Bangladeshi rice...
Though we also have variety in rices
Amazing video Helen, thanks! One question, don’t you need to add any salt to the rice in any of the steps? Thanks!
Koreans don't add salt because you eat with salty side dishes
Hi Maria👋. Excellent question! For the healthy rice (with beans and other rice grains), we do add a pinch or two of salt when cooking the rice. This enhances the flavors of the beans and other ice grains, while also preventing that weird bean smell when u steam them.
As for when cooking white rice, we do NOT add salt. It is meant to be eaten as is, to taste the natural sweetness of the white rice grains.
Ugh I didn’t know I could get so hungry watching rice cook.
LUV IT💚 Thanks for getting hungry watching my video🙏
I was under the impression that in Korea people eat the same rice as in Japan... 😅 Now I know better. Thank you!
One question regarding the cooking process: when you turn off the heat, should the water be gone completely? I usually make less rice and I have a saucepan with a clear lid, so it's much easier for me to go by visual cues
Hi 👋 Most of the water should’ve be gone and the rice should look somewhat wet. But the most important part is to NOT open the lid whatsoever. Just let it continue with the lid on through the no-heat resting period
@@ModernPepper Awesome, thank you!
@@ModernPepper Thought I'll come back and confirm that your video and tips have improved my rice game. Thank you! 😃
@@Koralgolster YAY🙏🙌🙏
Hi Helen, today I made Kkakdugi and tomorrow I will eat it with freshly made rice..you inspired me so much, thanks a lot :)
Hi Saselbine👋. That sounds delicious😋
100 k almost there!!!
Yes🙌
Hi James's mom!
This a a Wonderful Channel to be Suscribed too. Wonderful instructional videos. Absolutely delicious food. I love this channel 🙏💕🌹💖
Thanks Cid for subbing🙏
To be honest, I was expecting you talked about the actual genus and species of the most common korean rices. I cant find anything in Portugal that says korean rice and the only Korean store that I know of only sells generic "sushi rice". There are some chinese stores that sell asian rice. So, if you de be so kind to tell me 2 or 3 most pouplar species it would be easier to find as we dont have any of those brands. Amazing video!
@@rogueninja185 Hi 👋 As noted, you can use Fancy-Grade Medium Rice Grains. And u can absolutely use the ‘sushi’ rice. As for its scientific name for the Korean rice grains, there r so many (the rice grains farmed in one province is different another province), and there are so many brands of Korean rice. Since u r in Portugal and might not have access to all the major Korean brands of rice, use any ‘sushi’ grade rice OR CJ is a global brand and their rice is great! As noted in the title and intro, this is a tutorial on how to make fluffy Korean rice.
Can you make a recommendation of a good Korean rice that comes in a small batch and is reasonably priced? Reddit said to buy Botan Calrose rice. İs that true?
I wish I have a Korean next door neighbor 😂 she will be my bf for sure😊 love Korean food
I got so hungry while watching I had to raid the vending machine for a couple bags of chips. Gotta make some rice when I get home
among all 3 rice pots, which one is lightest?❤
Can you make Korean rice with Black or Brown rice?
Hi l wondering when is the time to put the spoon of sweet white rice to cook ? Because l didn’t see you wash those sweet rice when you wash the rice.
Simply stunning... Your recipes are delicious to!😉 Wishing you and your family's a very, very safe and prosperous new year!😉✌🥂
👋CIAO4NOW👋
Thanks Marsy🙏
Hi Helen. I moved and my stove is electric... Any tips on cooking rice on an electric stove? I was taught to measure the water level with my index finger. Then someone else showed me the same way you do it. I usually use my finger to measure because the bowl is too small to use my hand. I don't make a lot of rice. Sometimes I make as little as a half a cup. I didn't know you could freeze rice... I'll have to try that next time I make rice. The only thing is I don't own or use a microwave. So how would I heat it up? I have a toaster oven. But I'm thinking that would dry out the rice too much. 🤔
Hi Sue👋. I’m a big fan of Cuckoo rice maker. It is an investment but it really is bar-none compared to other electric rice makers. If u go to my webstore www.ModernPepper.com/store I have links to Cuckoo rice makers that u can check out. My Cuckoo is over 10 years old and still works like new, making moist rice. (My Cuckoo is on 365 days).
As for heating up the rice, I would bring it to room temperature first. Put the rice in a non stock frying pan (try to spread out the rice evenly in the pan), add about 1 tablespoon of water (for 1 serving of rice), put a lid on it, and let it heat/steam on med-low heat for 5-8 minutes. The. Turn the heat off and let it sit in the pan with the lid on for few more minutes (don’t open the lid).
Hi Helen, please how can one get the big Gamasot?
Hi Vida! Hmm….I’m not sure where one would be able to purchase the big gamasot, other than in Korea. If u go to a big Korean market, ask them if u can special order it with them (it will be $$$ cuz of shipping l, I bet). OR some of these giant Korean supermarkets might have a larger size (not the old school big gamasot size). So shop around.
I grew up in a hot place and everone store rice and other things in the larder, what north american call a cupboard. We never had one worm.
love from usa new sub
👍
🙏
Can we use Japanese rice as a substitute for Korean rice if Korean rice wasn't available in our country? Pls answer me tnx
What about times at high altitude, I am at 4500 ft?
Do I need to add salt to the rice before boiling the water and the rice?
No salt is added to white rice. Only when making multi grain, beans, and black rice (aka purple rice), a tiny bit of salt is added. ua-cam.com/video/VVwHL7M_KTU/v-deo.htmlsi=gnWe1MF5Q0z_7tPL
Can those claypots be used on electric range?
Thank you, it's actually yummy rice but don't you use sult or oil
Can i use a dutch oven rather than buying a new dish?
@@ashleystrong2140 Yes, any heavy bottom pots will be good. Dutch oven is great!
Ok, made the rice and it came out a little mushy and sticky. Does that mean that I put to much water?
Hi👋. Probably. Do it again with a bit less water this time.
❤️❤️❤️⭐️⭐️⭐️
Thanks Sui🙏
I can’t eat rice. (Though I love learning how to make it. 😂) I’m a diabetic, even a small amount raises my sugar way high. 😩.
Is there anything else that is traditionally used instead of rice? I love rice.
Why do not you watch Jason Fung and sure yourself? Just watch him and follow him
I am taught by my mom too using the hand and never fail.
Totally👍
I ate a korean rice from a korean family here in Brazil and I didin't like that they put sesame oil, I think I'm gonna try this out. And sorry I didin't liked the red sauce and kimchi. If I find another restaurant, I'm gonna try it again
Warm Korean rice alone is so DELICIOUS 😋
I THINK PUERTO RICANS ARE KOREAN OR MAYBE KOREANS ARE PUERTO RICANS...😂 I AM SAVING THIS VIDEO FOR LEARNING PURPOSES
💜💜👍👍👍👍🍚
🙏
Don't you put salt in the later?
I have always keep my rice in a air tight container with 3 bay leaves. I guess I’m bad😢….. 이 놀라운 튜토리얼에 감사드립니다
If you eat through your rice quickly, it is fine. BUT keeping in an airtight container for a long period, especially at warm temperature becomes the perfect opportunity for rice insects to grow. Thank you for watching! 감사합니다🙏
I prefer real videos, your shorts won't play on my Chromecast
I don’t know where she gets 8 minutes from, that’s barely long enough to sweat onion
Good tips, but why whole hand on rice and not just finger? Also, the music is super annoying. There's so much amazing Korean music 😉
Hi👋. If u prefer the finger method, I say stick with what works for u. The flat hand method is what my family does, as well as many Koreans.
As for the music, sorry to hear that it is to ur not liking. (FYI - I can only use approved/copy right free music. I wish I can use Korean music, but that would be illegal to do so.). Thanks for visiting my channel🙏. I’m sure you’ll find tons of Korean cooking channels that suit u 💯 with the music u like or no music.
Please don't microwave the rice wrapped in that plastic. NOT GOOD.
Your measurement methods are horrifying. Unless someone has the exact same bowl you used for your measurements, they will surely get it wrong.
This is basic common sense.