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🍚 White Rice
Method 1: Stovetop
1. Wash rice 4–6 times until the water runs mostly clear.
2. Drain and add water at 1:1.2 ratio (1 cup rice : 1.2 cups water).
3. Let it soak 20–30 minutes before cooking
4. Bring to a boil over medium-high heat, then cover with a tight lid.
5. Reduce heat to low and cook for 12–15 minutes.
6. Turn off heat, keep covered, and steam for 10 minutes before fluffing.

Method 2: Pressure Cooker (Instant Pot style)

1. Wash rice as above.
2. Add 1:1 ratio (1 cup rice : 1 cup water).
3. Cook on High Pressure, 3 minutes.
4. Natural release for 10 minutes, then quick release.
5. Fluff and serve.

Method 3: Rice Cooker
1. Wash rice.
2. Use the rice cooker’s internal water line for white rice (or follow 1:1.1–1.2 if no line).
3. Press “White Rice/Normal" and let it do its thing.
4. Once done, leave on keep warm for 10 minutes, then fluff.

🌾 Mixed Grain Rice (잡곡밥)
Mixed grain rice usually includes short-grain white rice + brown rice, black rice, barley, millet, sorghum, beans, etc. Grains absorb water differently, so ratios & soaking matter more.

Method 1: Stovetop
1. Wash white rice + grains separately. (I like 1:1 ratio)
2. Mix them, then soak together for at least 1–2 hours (or overnight for beans/barley).
3. Water ratio: 1:1.5–1.7 (1 cup rice + grains : \~1.5–1.7 cups water).
4. Bring to boil over medium-high, cover, reduce to low, and simmer 20–25 minutes.
5. Steam off-heat, covered, for 10 minutes.

Method 2: Press Cooker
1. Wash and soak grains (1–2 hours recommended).
2. Add water at about 1:1.2–1.3 ratio.
3. Cook on High Pressure, 10 minutes.
4. Natural release for 15 minutes.
5. Fluff and serve.

Method 3: Rice Cooker
1. Wash rice + grains, soak 1 hour (or use quick soak function if available).
2. Add water according to "Mixed Grain/Multigrain” line in your cooker. If none, go 1:1.3–1.5 ratio.
3. Select “Mixed Grain/Brown Rice” setting.
4. Let rest 10 minutes after cooking before fluffing.
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TIMESTAMPS
0:00 Intro
0:34 The Structure of a Korean Meal
0:54 A one dish meal
1:02 Essential Seasonings & Condiments
1:08 Salt
1:52 Soy Sauce
2:53 Fermented soybean paste
3:20 Fermented red chili paste
3:46 ssamjang
4:10 Fish sauce
4:41 Salted Fermented Shrimp
5:15 Acid & Alcohol
5:22 Brown rice vinegar
5:42 Soju
6:13 Cooking Wine
6:28 Fat
6:31 Toasted Sesame Oil
7:07 Perilla Oil
7:31 Sweet
7:43 Green plum extract
8:31 Rice Malt Syrup
8:57 Corn Syrup
9:20 Sugar
9:37 Dry Spices
9:42 Red chili powder
10:37 Sesame Seeds
10:51 Essential Ingredients
11:00 Garlic
11:51 Ginger
11:59 Onion
12:04 Leek
12:12 Scallion
12:26 Chili Pepper (Green or Red)
12:32 Carrot
12:36 Eggplant
12:40 Potato
12:44 Korean Radish
13:02 Zucchini
13:07 Sprouted Soy Beans
13:23 Chinese chives
13:36 Core Categories of Korean Cooking
13:39 Carbs
13:48 Rice
14:00 White Rice
14:31 Multi-grain rice
15:09 Noodles
15:59 Korean Dumplings
16:02 Jeon
16:24 tteok
16:36 Side Dishes
16:40 Seasoned Vegetable Dishes
17:11 Base Banchan
17:22 Pickled and Fermented Dishes
17:33 Marinated in Soy Sauce
17:39 Vegetables Pickled in Soy Sauce, Vinegar or Chili paste
17:53 Fermented Vegetables, Most Famously Cabbage or Radish
18:13 Geotjeori
18:47 Soup Dishes
19:38 Street Food
19:46 Stir-fried rice cakes
20:01 Korean-style corn dog
20:10 Steamed Rice and Fillings rolled in seaweed
20:24 Korean Sweet Pancake
20:32 Fish-shaped pastry