Korean Rice Side

Ingredients

• 400 grice
• 50 gbutter or oil
• 600 mlwater
• 1 tspfine sea salt

Method

1. Rinse 400 g of rice under cold water until the water runs clear. This removes excess starch, which helps achieve a fluffier texture. Drain the rice thoroughly using a fine-mesh sieve.
2. In a medium-sized pot, add the rinsed rice and 600 ml of water. Let the rice soak for about 30 minutes. This soaking step is crucial for even cooking and helps the rice grains absorb water more effectively.
3. While the rice is soaking, prepare any vegetables you plan to add by cutting them into even pieces. This ensures they cook at the same rate and blend well with the rice.
4. Once the rice has soaked, place the pot on the stove over medium-high heat and bring it to a gentle boil. As soon as it starts boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Cook for about 15 minutes, or until the water is absorbed and the rice is tender.
5. In a separate pan, melt 50 g of butter or heat an equivalent amount of oil over medium heat. Add any prepared vegetables, starting with onions if using, and sauté until they are soft and translucent. This step enhances the flavor of the vegetables and adds depth to the dish.
6. Once the vegetables are cooked, gently fold them into the cooked rice. Be careful not to mash the rice; use a spatula to combine everything evenly.
7. Season the rice and vegetable mixture with 1 tsp of fine sea salt, adjusting to taste if necessary. Stir well to ensure the salt is evenly distributed.
8. Serve the Korean Rice Side warm, allowing the flavors to meld together. The rice should be fluffy, with each grain distinct, and the vegetables tender and well-seasoned.