Korean Rice Recipes

Korean food is bold, spicy and deeply savoury, built on fermented chilli pastes and a balance of grilled meats with vivid banchan side dishes. When Korean cooks work with rice, they reach for gochujang, gochugaru, soy, garlic, sesame oil and toasted sesame, and the techniques that come up most across these recipes are simmering, frying, steaming and boiling.

The everyday grain for half the planet — a neutral base that soaks up the flavours around it, from pilafs to fried rice. In this collection it's most often cooked with soy sauce, garlic, gochujang, sesame oil, toasted sesame seeds and scallions. The dishes here span korean classics ready in as little as 15 minutes to slower, more involved cooking that rewards a relaxed afternoon.