Most premium rice varieties earn their reputation by being delicate — soft, glossy, subtly sweet, the kind of grain that practically melts when it meets your tongue. Shin Dongjin does not care about any of that. Its grains are noticeably large. Its texture, once cooked, is firm rather than yielding. And yet, for more than two decades, it has been the single most widely cultivated rice variety in all of Korea. That kind of quiet dominance deserves a closer look.
A Name Rooted in Place
The story of Shin Dongjin begins where water meets land. Its name comes from the Dongjin River, a lifeline that has fed the vast plains of North Jeolla Province — in the southwestern reaches of the Korean peninsula — for centuries, sustaining Korean communities across generations. "Shin" means new, so the name itself carries a quiet regional pride: a variety born of this river, this soil, this place.
Developed by the Rural Development Administration of Korea, the national agricultural research institution, during the 1990s, Shin Dongjin was actively promoted to farming communities across North Jeolla Province. In 2009, it received the Award for Superior Variety, and went on to become the single most widely cultivated rice variety in the entire country.
The Shin Dongjin that Kim'C Market sources comes from Gokseong, a quiet farming county in Korea's Honam region, settled along the upper reaches of the Seomjin River basin — one of Korea's five major rivers. It carries clean mountain water southward through Jeolla Province, feeding a floodplain long considered ideal for rice cultivation. The clear air, mineral-rich soil, and steady rhythm of the river create conditions where rice grows slowly, and solidly — the kind of environment that builds character into a grain.
What Makes Shin Dongjin Different
Here is where things get interesting — and a little counterintuitive.
Conventional wisdom in the world of rice holds that the best-tasting varieties tend to have low protein content, somewhere around 6%. Lower protein generally means softer, stickier, more delicate-tasting rice. Shin Dongjin has a protein content of 7.6% and an amylose content of 18.6%. By the standard metrics of what makes rice "good," it should not be remarkable. And yet it became the most cultivated rice in the country, because consumers loved it. Genuinely, stubbornly loved it.
The grain is, on average, 1.3 times larger than most other Korean rice varieties. Cooked, it holds its shape. It does not become soft or clingy. It has a certain density, a chewiness that draws out a slow, lasting sweetness the longer you eat it. It is not the rice that dissolves gracefully into the back of your palate. It is the rice that stays — present, firm, with something to say.
What might seem like a flaw in one context becomes an advantage in another. Eaten plain, it offers something different from the soft, yielding rice most people expect — a chew that asks you to slow down, and a sweetness that builds as you eat rather than arriving all at once. It is a bowl of rice with presence.
And when heat enters the picture, that firmness becomes a genuine asset. Fried rice — the kind made in a screaming-hot wok, each grain needing to stay separate and absorb flavor without turning to mush — is where this variety performs at its best. The same logic applies to rice bowl dishes served over hot, heavy sauces, or to preparations like risotto, where the grain is expected to hold its structure through extended stirring and heat. It does not collapse. It does not clump. It takes the heat and stays itself.
A Note on Milling
Every variety in this Rice Guide series returns to the same point, because it is worth repeating: rice is a living grain, and freshness matters more than most people realize. Once rice is milled — that is, once the outer bran layer is removed to produce white rice — oxidation begins. The flavor and aroma of freshly milled rice are noticeably different from rice that has been sitting in a bag for months, even if the bag is sealed.
Kim'C Market mills its Korean rice fresh in New York — and milling level is not a fixed decision. Kim'C Market offers five degrees of milling, so you can choose how much of the bran layer to retain depending on your preference: lighter milling for more texture and nutrition, closer to full milling for the clean, white rice experience. A grain this distinctive deserves to be met on your own terms.
→ Shop: Shin Dongjin Rice — Large, firm, and milled fresh to order.
There is a particular satisfaction in eating food that has a defined personality. Shin Dongjin is not trying to be everything to everyone. It is large, firm, and a little demanding. It wants high heat. It wants bold flavors alongside it. It rewards the cook who knows how to work with it.
If you have not yet found the rice that genuinely suits the way you cook and eat, that exploration is part of the pleasure. Each variety in this series has been a different answer to the same question — what does Korean rice, grown on specific soil, tended by specific hands, taste like? Shin Dongjin's answer is confident and direct. Try it in a fried rice. Try it under a rich braised sauce. Try it, as some Korean cooks do, cooked hard over high flame in a cast iron pot, slightly scorched at the bottom in the style called nurungji — a crisp, nutty crust that forms when a bold grain meets bold heat.
It will not disappoint you. It will just be very much itself.
FAQ
I usually use long-grain rice like Jasmine for fried rice. Why would I try Shin Dongjin instead?
Jasmine is a beautiful rice — fragrant, light, each grain distinct. But in a high-heat pan with bold seasoning, that lightness can work against it, leaving the dish feeling a little insubstantial. Shin Dongjin occupies an unusual position: it gives you the clean grain separation of a long-grain variety while holding the chew and depth of something shorter and more substantial. The sweetness comes through slowly, and it stands up to soy, sesame, and savory sauces without getting lost. It is not a direct substitute for Jasmine — it is something different, and for fried rice specifically, often something better.
Can I use Shin Dongjin for Western dishes like risotto or paella?
It translates surprisingly well. While it releases less starch than traditional risotto rice, its large grain and firm core allow it to hold structure beautifully during extended cooking. Paella is another natural fit, where grain integrity under high heat and liquid absorption both matter. The flavor profile is a little different from Italian short-grain varieties — a bit more neutral, with that slow, quiet sweetness — but structurally, it performs.
Does such a large grain need to be soaked before cooking?
It does not need to be, but it benefits from it. Because the grains are denser and roughly 30% larger than average Korean rice, soaking in cold water for 20 to 30 minutes before cooking gives the moisture time to reach the core of each grain. The result is more even cooking — the outside stays firm while the inside is fully cooked and sweet, rather than the outside softening before the center catches up. If you are cooking it plain, that extra step is worth the patience. For fried rice, skip soaking and cook the rice slightly drier than usual — reduce your water by about 10% — or better yet, use rice that has cooled overnight.
Explore the Rice Guide Series
Vol. 1: Saechungmu: The Chef’s Secret for Perfect Texture
Vol. 2: Samgwang: 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
Vol. 5: Charm Dream: True to the Grain
Vol. 6: Younghojinmi: The Only Rice Worth Burning at the Bottom
Vol. 7: Shin Dongjin: The Bold One