Recipe: Naembi bap (pot-steamed rice)

These days, we have so many wonderful electric tools, you might not need this recipe.

 But if you don’t have any pressure cookers or electric rice cookers (or you’re just feeling adventurous), then try this with one of your regular pots. Your naembi bap (냄비밥, pot-steamed rice) will come out pretty nicely. 🙂



1 cup rice

1.2 cups water



1. Rinse the rice running water. Repeat 2–3 times until your water is not too milky. Be careful: if you wash your rice more than 2–3 times, you will lose some of the healthy components of the rice, so don’t over-wash.*

2. Soak the rinsed rice for about 30 minutes. Drain the rice. Add it into your pot, measure and add the water and bring it to a boil.

3. Once it starts to boil, let it cook for 10 minutes. If it starts to bubble too much and makes a mess on your stovetop, crack open the lid. Lower the heat to medium and let cook for another 5 minutes (at this stage make sure to not open the lid).

4. Turn the heat off, leave it for another 5 minutes to rest. This step is very important, and we call it “뜸들인다” (ddeum-deul-inda) in Korean. Once it’s rested, it’s ready to serve.


*You can also use the leftover water from rinsing for washing dishes, or even washing your face—it’s a very natural way to wash oily dishes, and will also make your skin very silky. Another way to use the water is as a base for doenjang guk. It gives you a very mild and milky flavor.




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