White Rice

Any short or medium grain white rice will do in this recipe, but I prefer Japanese rice, or Japonica, which as a slightly sticky texture.

3 cups white rice.

1. Throw rice into a pot, add water to cover, and scrub-rolling rice between your hands and moving your fingers as if you're massaging it - until water turns milky white. Drain, taking care not to let any grains escape. Add fresh water, scrub again, and drain; repeat using fresh water.

2. Rinse rice three or more times without scrubbing, until water runs fairly clear. After draining the sixth time, add three cups fresh water. Bring to a boil. Reduce heat to low, and simmer until water evaporates, about 8 minutes. Remove from heat and immediately cover pot with a tight fitting lid. Let sit 15 to 20 minutes. Fluff before serving.

Makes 4 to 6 servings.

Here are various garnishes you can serve with rice known as namul. A Korean term, namul can refer to any seasoned vegetable, traditionally served alongside a main course.

Spinach (Sigumchi) Namul

1 lb fresh spinach
3 Tbsp. soy sauce
2 Tbsp. sesame oil
1 tsp crushed garlic
1 Tbsp. sugar
1 Tbsp. white vinegar
Freshly ground black pepper, to taste

Wash spinach and lightly steam until tender, about 4 minutes. Strain, gently squeezing out excess water;chop into bite-size pieces, In a medium bowl, combine other ingredients. Add chopped spinach and mix well. Refrigerate until chilled.

Cucumber (Oi) Namul

3 Japanese or Kirby cucumbers
1 Tbsp, coarse sea salt
1 clove garlic, minced
1 tsp sesame oil
1 Tbsp. white vinegar
1 tsp. sesame seeds
1/4 tsp Korean red pepper flakes
1 tsp sugar

Slice cucumbers into thin circles. Place in a medium bowl; mix in salt. Let stand 30 minutes. Rinse and pat dry, gently squeezing out excess water. In a small bowl, combine other ingredients; mix into cucmbers. Refrigerate until chilled.

Bean Sprout (Sukju) Namul

1 lb mung bean sprouts
1 Tbsp. soy sauce
1 Tbsp. sesame oil
3 green onions, white and light green parts only, sliced (about to Tbsp.)
1/4 tsp Korean red pepper flakes
1 tsp sugar

Drop bean sprouts into a large pot of boiling salted water. Reduce heat; simmer about 5 minutes, or until tender. Drain and pat dry. In a medium bowl, combine other ingredients. Mix in bean sprouts. Refrigerate until chilled.