Name: Microwave Korean Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 200 g Short-Grain Rice Sushi Rice; 300 ml Water; 1 tbsp Sesame Oil; 1 tbsp Soy Sauce; 1 tsp Garlic Minced; 2 tsp Spring Onions, Finely Chopped; 1 tsp Sesame Seeds, Toasted; A Pinch of Sugar; 1 tsp Gochugaru, Optional

Ingredients

200g Short-Grain Rice Sushi Rice
300ml Water
1 tbsp Sesame Oil
1 tbsp Soy Sauce
1 tsp Garlic Minced
2 tsp Spring Onions Finely Chopped
1 tsp Sesame Seeds Toasted
A Pinch of Sugar
1 tsp Gochugaru Optional

Method

Step 1: Rinse the Rice

Start by rinsing your rice under cold water until the water runs clear. This removes excess starch and prevents the rice from being too sticky.

Step 2: Mix Ingredients

In a microwave-safe bowl, combine the rinsed rice, water, sesame oil, soy sauce, minced garlic, and a pinch of sugar. Stir well to ensure the rice is evenly coated with the flavours.

Mix rice with sesame and soy in a glass bowl

Step 3: Microwave

Cover the bowl with a microwave-safe lid, plate or even cling film. Microwave on high for 10 minutes. After the initial 10 minutes, let it rest in the microwave for about 5 minutes. Then, stir and check if the rice is cooked through.

If it needs more time, microwave it in 2-minute intervals, checking after each.

Glass dish with rice, water, soy sauce and sesame covered with cling film

This timing is based on a 900w microwave. If you have a higher-wattage microwave, check the rice after 10 minutes. If you have a lower-wattage microwave, go for 12 minutes.

Step 4: Add Spring Onions and Sesame Seeds

Once the rice is fluffy and cooked, stir in the chopped spring onions and sprinkle sesame seeds on top. If you’re up for some heat, add a sprinkle of gochugaru to finish.

Cooked white rice topped with spring onion slices in a glass bowl

Step 5: Serve

Serve warm as a delightful base or side for dishes like bulgogi or kimchi jjigae.

Cooked white rice garnished with sesame seeds and spring onions

Tweaks

Add Kimchi It doesn’t get much more Korean than kimchi. Take a few spoonfuls of kimchi, roughly chop it up and then stir it through the cooked rice.
Add Freshness Stir through some chopped coriander to give this rice a bit more freshness to cut through the intense flavours.

Substitutes

Use Ganjang Swap the normal soy sauce for Ganjang, the Korean version. It is saltier and less sweet so you’ll want to use slightly less of it.
Try Brown Rice This sauce works really well with the nuttiness of brown rice. It does require a lot more cooking though.

Storage

In the Fridge Cool it down quickly by spreading it on a shallow tray. Once cooled, transfer the rice into an airtight container or a ziplock bag, removing as much air as possible before sealing. Store it in the fridge for up to 4 days.

In the Freezer Cool to room temp, then immediately portion the rice into serving sizes, wrap them tightly in cling film or place them in airtight freezer bags, removing as much air as possible. Freeze for up to 3 months.

Tips

Soak the Rice: Before rinsing the rice, let it soak for about 20 minutes in cold water. This step can help ensure that the grains cook more evenly and will give you super fluffy rice.

Add an Ice Cube: A small trick is to place an ice cube on top of the rice before covering and microwaving it. The ice cube melts and provides additional moisture, which helps to steam the rice perfectly.

Vent cling Film: If you’re using cling film as a cover, poke a few holes in it to allow some steam to escape. This prevents the buildup of excessive pressure and moisture

Fluff with a Fork: Fluff the rice with a fork gently to separate the grains without crushing them. Do not use a spoon or spatula for this!