Have you ever wondered what the very first grains of rice cultivated by human hands tasted like? While we often view rice as a modern pantry staple, in the Korean peninsula, it is a silent witness to millennia of civilization.
At Kim’C Market, we continue our "Rice Guide" series by introducing a modern Korean rice inspired by one of the oldest cultivated grains ever discovered in Korea. Our fourth volume brings us to the historic plains of Goyang, home of Gawaji No. 1.
A 5,000-Year Legacy: The Miraculous Discovery of Gawaji Seeds
The story of Gawaji No. 1 is rooted in the earth of Goyang, situated northwest of Seoul along the Han River basin. This region has been a vital granary for ages due to its fertile alluvial plains and natural humidity.
In 1991, during the development of Ilsan New City, a groundbreaking discovery was made in Gawaji Village: archaeologists unearthed charred rice seeds dating back over 5,000 years—the oldest evidence of cultivated rice in the Korean peninsula.
To honor this discovery, which proves that humans recognized Goyang as an ideal site for agriculture thousands of years ago, the city of Goyang and the Gyeonggi Agricultural Research Institute collaborated to develop a new variety and named it "Gawaji No. 1" to pay tribute to the excavation of those ancient seeds.
This variety is a descendant of the famous Baekjinju (literally "White Pearl") rice, prized for its soft, slightly glutinous texture and a glossy sheen so radiant it resembles a pearl. By cultivating this lineage in the same historic soils, farmers have created a modern tribute to the very dawn of Korean agriculture.
The Golden Ratio of Texture: Why Korean Palates Love Gawaji No. 1
In the world of premium rice, the secret to texture lies in the balance of amylose and protein. Generally, lower amylose content results in a stickier, softer grain, while higher protein levels can make the rice feel firm and hard.
While premium Korean rice typically falls below 20% amylose, Gawaji No. 1 goes significantly lower at around 8.2%, with a protein content of approximately 6.3%. This ensures the rice remains incredibly soft and velvety without becoming stiff.
What makes it truly unique is its classification as "Intermediate Glutinous" rice. In Western terms, think of it as the perfect middle ground between the fluffy separation of long-grain rice and the heavy, dense stickiness of traditional mochi rice.
It offers more cohesion and elasticity than regular rice, yet it doesn’t cling with the intense weight of pure glutinous rice. This balance makes it incredibly versatile; because it retains its moisture even as it cools, it is the premier choice for Gimbap (seaweed rice rolls), lunchboxes, or Jumeok-bap (rice balls).
The Art of the Fresh Mill: Customizing Your Perfect Grain
Even the finest heritage grain loses its soul if it sits on a shelf for months. Once the bran layer is removed, the fats inside begin to oxidize, leading to a loss of aroma. At Kim’C Market, we treat rice like freshly roasted coffee.
We mill your Gawaji No. 1 the very day we ship it. Because Gawaji No. 1 is naturally softer than standard varieties, it remains tender even when not fully polished.
We provide various milling stages, and many find that a 70% polish offers an ideal balance of nutrition and a smooth texture. At Kim’C Market, you have the freedom to choose the degree that fits your preference, ensuring you experience the unparalleled freshness of a custom mill.
Gawaji No. 1 is a bridge between the ancient traditions of the Goyang plains and the premium lifestyle of today. It is more than a staple; it is a 5,000-year heritage refined into a single modern grain. We invite you to experience this "Living History of the Han River" and find how this resilient, springy texture completes your daily table.
→ Shop: Discover the Timeless Chew and Antique Soul of Gawaji No. 1
FAQ
What exactly is "medium-glutinous" rice, and how is it different from regular sticky rice?
Regular glutinous rice (chapssal) is dense and sticky. Regular white rice (mepssal) is fluffier and more separate. Medium-glutinous like Gawaji No. 1 sits in between: springy and cohesive, but not dense. Think of it as rice that’s stickier than typical white rice—but lighter than mochi.
Does vacuum-packed rice stay fresh over time?
Vacuum sealing slows oxidation, but it doesn't stop it completely. The moment rice is milled, its delicate aromatic compounds begin to dissipate. While vacuum packing helps, it cannot match the flavor of rice that was milled on the same day. This is why Kim’C Market mills only to order.
I've never soaked rice before—is it necessary?
For most premium Korean rices, a 20-minute soak allows the grain to absorb water more evenly. However, Gawaji No. 1 is notably forgiving; its structure absorbs water efficiently even without pre-soaking, saving you time in the kitchen.
Is Gawaji No. 1 suitable for making Western dishes like Risotto?
Interestingly, yes. While it is a short-grain variety, its ability to maintain a "bouncy" core while providing a creamy, cohesive exterior makes it an intriguing alternative to Arborio or Carnaroli in fusion-style risotto.
Why is this rice especially good for lunchboxes?
Most rice becomes hard and dry as it cools. However, due to its low amylose content, Gawaji No. 1 resists this hardening process (starch retrogradation), staying moist and chewy for hours even at room temperature.
Explore the Rice Guide Series
Vol. 1: Saechungmu: The Chef’s Secret for Perfect Texture
Vol. 2: Samkwang: The Radiant Presence of a Masterpiece
Vol. 3: Golden Queen III: The Captivating Aroma of Freshly Milled Rice
Vol. 4: Gawaji No. 1: Korea’s 5,000-Year Heritage in a Single Grain