If you have Korean friends or family, you may have noticed a familiar greeting: “Bap meogeosseo?” — “Have you eaten rice?” More often, we shorten it even further and simply ask, “Bap-eun?” — “How about rice?” In Korea, asking about Bap (cooked rice) is not small talk. It is a quiet way of checking in, of making sure someone is doing okay.
In Hansik (traditional Korean cuisine), rice sets the rhythm of the entire table. It is not a side dish but the heart of the meal, shaping how every other dish is enjoyed. When rice is of exceptional quality, you don’t even need side dishes. A bowl of perfectly cooked rice stands on its own, releasing a rich, natural sweetness the more you chew.
That is why Koreans are famously particular about their rice. Whether choosing a bag of raw grains for the pantry or selecting a pack of instant rice for a busy day, the standard remains high. Shoppers closely scrutinize the variety, the origin, and most importantly, the milling date. To understand Korean cooking, you must first understand what makes rice truly good.
At Kim’C Market, we share this beautiful obsession. We source premium grains from trusted farms in Korea and mill them in small batches here in New York to preserve freshness and natural aroma. In this guide, we will explore what defines high-quality rice, how different varieties shape texture and flavor, and how to cook and store your rice for the best possible bowl.
What Defines High-Quality Korean Rice?
When we speak of high-quality rice in Korea, we are looking far beyond simple taste. It is a holistic concept encompassing the grain’s appearance, its texture, and the safety of its cultivation.
Visually, premium rice should be slightly small, round, and translucent, free from any opaque white spots in the center or belly of the grain (known as simbokbaek). Of course, satisfying the senses of taste and smell is the absolute baseline; a truly excellent rice must delight the palate with a nutty sweetness and the nose with a savory fragrance.
However, the defining characteristic that separates good rice from great rice is texture. Rice starch is composed of amylose and amylopectin, and the ratio of amylose largely determines how the rice reacts to water and heat. This process is known as "gelatinization"—simply put, it is how a hard grain absorbs water to become soft and sticky. If the amylose content is low, the starch absorbs water easily and swells quickly, creating the sticky, glossy texture Koreans love. Conversely, if the amylose is high, the grain resists water, resulting in a fluffy, dry texture.
Korean rice belongs to the Japonica subspecies, which typically has an amylose content of 17–20%. This creates a perfect balance: sticky enough to be picked up with chopsticks, yet firm enough to provide a satisfying chew. Generally, premium Korean rice maintains an amylose content below 20% and a protein content below 7%. The lower the protein content, the less the rice hardens as it cools, keeping it soft and delicious for longer. At Kim’C Market, we strictly select only the varieties that achieve this perfect balance.
A Guide to Kim’C Market’s 7 Premium Rice Varieties
Golden Queen 3: The Aromatic Delight
If you are looking for a sensory experience that begins before you even taste the food, Golden Queen 3 is the answer. Recognizing its exceptional quality, this variety was honored with the Grand Prize (Presidential Award) at the 2024 Korea Excellent Variety Awards. The defining characteristic of Golden Queen 3 is its captivating scent. As the rice cooks, your kitchen will fill with a savory aroma reminiscent of buttered popcorn or roasted corn. With a very low amylose content of around 12.5%, it offers a texture that is soft and springy with a structured chew, finishing with a light, clean aftertaste.
Samgwang: The Balanced Standard
Samgwang is often cited as the gold standard of Korean rice, beloved for its flawless balance. The name "Samgwang" translates to "Three Lights," meaning the rice shines three times: once in the field, once when milled, and finally when cooked. It provides a texture that is neither too sticky nor too loose, thanks to a stable amylose content of 17.2%. It is soft yet maintains a pleasant firmness, making it the ultimate all-rounder for any Korean meal. We offer Samgwang from two distinct terroirs: the classic version from the sunny plains of Gyeongju, and an organic version from Ganghwa Island.
Saechungmu: The Fluffy Companion
For those who prefer a grain that remains distinct and fluffy rather than clumping together, Saechungmu is an excellent choice. Grown in Gurye, Jeollanam-do, this variety is known for its posul-posul texture—a Korean term describing something light, crumbly, and fluffy. With an amylose content of around 20%, it has a lighter body and a more subtle natural sweetness compared to stickier varieties. This structural integrity makes Saechungmu ideal for dishes involving heavy sauces, such as Deopbap (rice bowls) or fried rice.
Shin Dongjin: The Hearty Grain
Shin Dongjin is currently the most widely cultivated variety in Korea, easily recognizable by its size; the grains are about 1.3 times larger than standard rice. Grown in the clean environment of Gokseong, this rice reflects its terroir with a grounded character. With an amylose content of 18%, it has a firm structure and a heavy, satisfying mouthfeel. Unlike lighter varieties, Shin Dongjin provides a "full" bite that feels deeply nourishing. It retains its texture beautifully in hot soups, making it the perfect partner for Seollangtang (ox bone soup) or Galbitang.
Youngho Jinmi: The Soft Modern Classic
Youngho Jinmi is a next-generation rice variety that has quickly climbed the ranks of premium grains, notably winning the Prime Minister’s Award at the 2019 Korea Excellent Variety Awards. Developed by crossing Hitomebore (famous for softness) with Junambyeo (known for resilience), this rice offers a sophisticated, clean texture with a soft chew. Grown primarily in the Gyeongsang provinces with an amylose content of around 19%, its standout feature is durability; it does not dry out or discolor easily after cooking, making it a fantastic "daily rice.”
Cham Dream: The Native Heritage
Cham Dream represents a return to Korean roots. It is a crossbreed between the high-quality Samgwang and a native Korean landrace rice called Jojeongdo. With an amylose content of 19.5%, this variety is celebrated for its smooth, gentle nature and a "pure" taste that does not interfere with the flavors of accompanying dishes. It is exceptionally soft and digests easily. Our Organic Cham Dream comes from Ganghwa Island, while our general variety hails from Goyang, a region historically chosen to produce rice for royal families.
Gawaji No. 1: The Chewy Texture King
Named after the village in Goyang where the oldest domesticated rice seeds on the Korean Peninsula were discovered, Gawaji No. 1 is unique as an "intermediate glossy rice." With an incredibly low amylose content of around 8%, it sits somewhere between standard short-grain rice and glutinous sticky rice. When cooked, it is intensely chewy, moist, and sticky, akin to the texture of Mochi pearls. Its intense stickiness makes it perfect for Gimbap or sushi, or simply for those who love a dense, chewy texture.
The Critical Importance of Milling
You might wonder why Kim’C Market imports rough rice and mills it in New York instead of importing finished white rice. The answer lies in the fact that rice is a "living seed." The moment the protective husk and bran layer are removed, the rice begins to oxidize, losing moisture and flavor. Milling allows you to choose the balance between nutrition and texture. At Kim'C Market, you can customize your rice with 5 different milling stages, ranging from healthy brown rice to soft white rice.
Brown rice (Hyeonmi) retains the bran and germ layers, which are rich in fiber, proteins, and vitamins. It has a nutty flavor and keeps you full longer, but the texture can be rough, and it takes longer to digest and cook. On the other hand, White rice (Baekmi) has had the bran completely removed. It is soft, sweet, and digests quickly, providing immediate energy, though it has fewer micronutrients than brown rice. By milling to order, we ensure that whether you choose nutritious brown or soft white, you are getting the freshest possible grain.
How to Cook the Perfect Pot of Rice
Cooking the perfect pot of rice starts with understanding the condition of your grain. Because Kim’C Market rice is freshly milled to order, the grains retain significantly more natural moisture than the shelf-stable rice found in typical grocery stores. Therefore, we recommend using 5–10% less water than you normally would to prevent the rice from becoming too mushy.
Also, note that cooking methods vary by variety. For aromatic rice like Golden Queen 3, skip the soaking step and cook immediately after washing to preserve its scent. For sticky, low-amylose varieties (like Gawaji No. 1), reducing the water by an additional 10% helps maintain a delightful chewiness.
For standard cooking, one serving is about 100–150g (half a cup), while a meal for four requires about 400–500g (2.5 cups). Rinse your rice 2–3 times in cold water. Unless it is an aromatic variety, soak it for 30 minutes to allow moisture to penetrate the core.
Using an Electric Rice Cooker: Place the rice in the pot. Since the rice is fresh and pre-soaked, add water equal to about 1.0 to 1.1 times the volume of the rice (remember, less is more for fresh rice). Level the surface and press start.
Using a Cast Iron Pot (Stovetop): Place the rice in the pot and add water (approx. 1.1 to 1.2 times the volume of rice). Cook over medium heat until the water boils or steam escapes. Then, cover tightly, reduce heat to the lowest setting, and simmer for 12–15 minutes. Turn off the heat and let it steam (tteum) for 10 minutes before fluffing.
A Note on Storage
Rice is a natural agricultural product sensitive to its environment. Because high-quality rice is often grown with minimal pesticides and is not subjected to heavy chemical fumigation, you must keep your rice refrigerated. Store it in an airtight container to protect it from moisture. Additionally, rice is like a sponge that absorbs odors easily. Please ensure it is stored separately from strong-smelling ingredients like onions, garlic, or detergents to keep its flavor pure.
There is no single "best" rice in the world, only the rice that best suits your palate and your table. We hope this guide helps you navigate the subtle and delightful world of Korean rice. We invite you to taste different varieties, experiment with milling degrees, and enjoy the journey of finding your personal favorite. May your table always be warm and your bowl always be full of delicious Bap.
FAQ
Can I blend different types of rice?
Yes, absolutely. However, we highly recommend tasting each single variety on its own first to fully appreciate its unique flavor and distinct texture. Once you are familiar with the characteristics of each grain, feel free to experiment! You can mix the sticky Gawaji No. 1 with the fluffy Saecheongmu to create a custom texture that suits your palate, or blend brown rice with white rice to balance health benefits with softness.
Why is the water milky when I wash the rice?
That milky water is starch releasing from the surface of the grains, known in Korean as Ssal-tteu-mul (rice water). While the first rinse should be discarded to remove dust, the water from the second or third rinse is rich in flavor. It can be used as a base for stews like Doenjang-jjigae (soybean paste stew) to add a savory depth and richness that plain water cannot match.
How long does fresh rice last?
Unlike commercially processed rice that sits on shelves for months, fresh rice is best consumed quickly. We recommend enjoying it within 4 weeks of the milling date for the absolute best flavor and moisture. If stored in the refrigerator in an airtight container, it maintains good quality for up to 2–3 months.
What is the difference between Korean rice (Japonica) and long-grain rice (Indica)?
Korean rice belongs to the Japonica variety, which is the staple grain of Korea, Japan, and Northeast Asia. Adapted to the temperate climates of these regions, Japonica rice is characterized by short, round grains. With a lower amylose content (typically 17–20%), it cooks up shiny, sticky, and chewy, releasing a natural sweetness that makes it delicious enough to eat on its own. In contrast, Indica rice (often seen as Jasmine or Basmati) is widely consumed in Southeast Asia, India, and the Americas. It features long, slender grains with higher amylose content (over 20–30%), resulting in a dry, fluffy texture where grains remain separate rather than sticking together. While Indica is excellent for absorbing heavy sauces or for salads, Japonica is the soul of the Northeast Asian table, designed to provide a comforting, cohesive bite that pairs perfectly with side dishes.