A Beginner's Guide to Korean Cooking

if you have any questions, drop them below in the comments and I'll answer them! 🫶🏻 click here for more recipe driven video! https://youtu.be/hCU6nic60-Y?si=EPPxuTIElSKxyIcp 🍚 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. - SHOP MERCH @ https://doobymart.com Instagram @doobydobap Join my discord! 😈 https://discord.gg/doobyverse www.doobydobap.com for recipes & stories 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