Perfect Korean White Rice (흰쌀밥, White Rice, Heen Ssal Bap)

Welcome back to Chelsea's K-Food Recipes! No Korean meal is complete without a perfect bowl of White Rice (흰쌀밥, Heen Ssal Bap). This simple yet essential dish is the foundation of many Korean meals, providing a fluffy, slightly sticky texture that pairs perfectly with banchan (side dishes), stews, and grilled meats. In this recipe, we’ll show you how to make the ideal Korean rice and explain which type of rice to choose for authenticity.

Choosing the Right Rice:

For White Rice in Korean cuisine, it’s essential to use short-grain or medium-grain rice. One of the best options is Calrose rice, known for its slightly sticky and soft texture, which makes it perfect for eating with chopsticks and soaking up delicious sauces.

Calrose rice can be found in many Asian grocery stores, and it’s the go-to choice for traditional Korean meals. Using the right rice will make a noticeable difference in taste and texture!

Ingredients:

• 2 cups of Calrose rice (or other short-grain rice)
• 2 1/4 cups of water (adjust if needed, depending on the rice instructions)

Instructions:

1. Rinse the Rice

• Place the rice in a large bowl and fill with cold water.
• Gently swish the rice around with your hand to remove excess starch. Pour out the cloudy water and repeat 3-4 times until the water runs mostly clear.
• This step helps improve the texture and prevents the rice from becoming too sticky.

2. Soak the Rice

• After rinsing, let the rice soak in water for about 30 minutes. This step is crucial for even cooking and achieving the right texture.
• Drain the rice after soaking.

3. Cook the Rice

For a Rice Cooker:

• Add the drained rice and 2 1/4 cups of water to the rice cooker.
• Turn on the rice cooker and let it do its magic! Once the rice is done, let it sit for 5-10 minutes before fluffing with a rice paddle.

For a Stovetop:

• Add the drained rice and water to a pot with a tight-fitting lid. Bring the water to a boil over medium heat.
• Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes. Do not lift the lid while cooking.
• After 15 minutes, turn off the heat and let the rice rest, covered, for another 10 minutes. Fluff with a rice paddle or fork before serving.

Serving Suggestions:

Korean White Rice is a versatile side dish that accompanies many iconic dishes like Bibimbap, Kimchi Stew (김치찌개, Kimchi Jjigae), Bulgogi, and more. The clean, fluffy texture of White Rice allows it to balance out the bold and flavorful sauces typical in Korean cuisine.

Tips for Perfect Rice:

• Using the right amount of water is key. For Calrose rice, 1 cup of rice usually needs about 1 1/8 to 1 1/4 cups of water.
• Letting the rice sit after cooking helps steam it evenly, making each grain tender.

White Rice may seem simple, but it plays a huge role in Korean meals. Its purity and texture provide the perfect backdrop for the rich and flavorful dishes it accompanies. Master this basic recipe, and you’ll have the foundation for many delicious Korean meals.

Thanks for joining me on Chelsea's K-Food Recipes—stay tuned for more culinary adventures!

Spicy Korean Rice Cakes (떡볶이, Tteokbokki, Ddeokbokki)

Welcome back to Chelsea's K-Food Recipes! Today, we’re making one of the most iconic Korean street foods, Tteokbokki (떡볶이, Ddeokbokki). This spicy, savory dish of chewy rice cakes is a favorite snack across Korea, known for its addictive flavor and comforting heat. Ready to recreate this classic at home? Let’s dive in!

Ingredients:

• 1 pound (450g) Korean rice cakes (tteok, 떡)
• 4-5 fish cakes (optional, cut into bite-sized pieces)
• 3 cups water
• 3 tbsp gochujang (Korean red chili paste)
• 1 tbsp gochugaru (Korean red chili flakes)
• 2 tbsp soy sauce
• 1 tbsp sugar (or adjust to taste)
• 2 green onions, chopped
• 2 boiled eggs (optional, peeled)
• 1 tbsp sesame oil
• 1 tsp sesame seeds (for garnish)

Instructions:

1. Prepare the Rice Cakes

• If using refrigerated or frozen rice cakes, soak them in warm water for 10-15 minutes to soften. Drain before cooking.
• Fresh rice cakes can be used directly without soaking.

2. Make the Spicy Sauce

• In a medium pot, combine 3 cups of water, gochujang, gochugaru, soy sauce, and sugar. Stir the ingredients together until the gochujang is fully dissolved.
• Bring the mixture to a simmer over medium heat.

3. Cook the Rice Cakes and Fish Cakes

• Add the softened rice cakes and fish cakes to the pot with the sauce.
• Stir occasionally, making sure the rice cakes don’t stick to the bottom of the pot.
• Let the rice cakes simmer for about 8-10 minutes, or until they become soft and chewy. The sauce should thicken during this time.

4. Add Green Onions and Boiled Eggs

• Add the chopped green onions and boiled eggs into the pot.
• Continue to simmer for another 2 minutes to allow the flavors to combine.

5. Finish with Sesame Oil and Serve

• Drizzle sesame oil over the top of the tteokbokki for extra flavor.
• Garnish with sesame seeds and serve hot.

Tips for Perfect Tteokbokki:

• Adjust the spiciness by increasing or decreasing the amount of gochujang and gochugaru based on your taste preference.
• Add additional ingredients like ramen noodles, cheese, or cabbage for variations of the dish.
• If the sauce gets too thick, add a bit more water to achieve your desired consistency.

Tteokbokki is best served hot and fresh, enjoyed with family or friends as a snack or a hearty meal. Whether you’re new to Korean cuisine or a longtime fan, this dish is sure to hit the spot.

Thank you for visiting Chelsea's K-Food Recipes, and stay tuned for more delicious Korean dishes!

Squid Tempura (오징어튀김, Squid Tempura, Ojingeo Twigim)

Welcome to Chelsea's K-Food Recipes! Today, we’ll dive into one of Korea’s favorite street foods—Squid Tempura (오징어튀김, Ojingeo Twigim). This golden, crispy delight is both light and full of flavor. Whether you're cooking for friends or treating yourself, this simple recipe will help you create restaurant-worthy Squid Tempura at home.

Ingredients:

• 1 fresh squid (medium to large size)
• 1 cup of tempura flour (or all-purpose flour if unavailable)
• 1/2 cup of cornstarch
• 1 egg
• 1 cup cold water (ice-cold for better crispiness)
• Salt and pepper, to taste
• Oil for deep frying (vegetable oil or canola oil)

For Dipping Sauce:

• 3 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp sugar
• 1 minced garlic clove
• A pinch of chili flakes (optional)

Instructions:

1. Prepare the Squid

• Clean the squid thoroughly. Remove the tentacles, internal organs, and cartilage. Peel off the thin outer layer of the body.
• Slice the squid into rings, around 1/2 inch thick. Set aside the tentacles as well—they taste amazing when fried!
• Pat the squid rings dry with paper towels to remove excess moisture. Season lightly with salt and pepper.

2. Make the Tempura Batter

• In a mixing bowl, whisk the egg and cold water together.
• Add the tempura flour (or flour and cornstarch combination) into the bowl, and gently stir until just combined. Be careful not to over-mix the batter—it's okay if it's a little lumpy. The cold batter will result in a crispier texture.

3. Heat the Oil

• Pour oil into a deep frying pan or pot, enough to submerge the squid. Heat the oil to around 180°C (350°F). You can test if it’s ready by dropping a small amount of batter into the oil; if it sizzles and floats to the surface, it’s good to go.

4. Fry the Squid

• Dip each squid ring into the tempura batter, allowing any excess batter to drip off.
• Carefully place the squid into the hot oil. Fry in small batches to avoid overcrowding the pan.
• Cook for about 2-3 minutes, turning occasionally, until the squid is golden and crispy.
• Use a slotted spoon to remove the squid and transfer to a plate lined with paper towels to drain excess oil.

5. Make the Dipping Sauce

• In a small bowl, combine soy sauce, vinegar, sugar, garlic, and chili flakes (if using). Stir until the sugar dissolves.
• This tangy and slightly spicy sauce pairs perfectly with the crispy squid!

6. Serve and Enjoy

• Serve the crispy Squid Tempura with the dipping sauce on the side.
• For extra flavor, you can sprinkle some sesame seeds or sea salt over the squid before serving.

Tips for Perfect Squid Tempura:

• Use ice-cold water in the batter for a light, crispy texture.
• Don’t overcook the squid; frying for just a few minutes ensures it stays tender.
• Serve immediately to enjoy the best crunch!

I hope you enjoy making and eating this delicious Squid Tempura. Stay tuned for more authentic and tasty Korean dishes, right here on Chelsea's K-Food Recipes!