Korean rice is same type as those eaten in Japan, of round grain type and is cooked in the same way, that is boiled with just enough water to cook. Perfectly cooked rice should be firm and chewy; and properly washed, good quality rice will impart sweetness, and is perfect accompaniment to all other dished.

It used to be hat Hin Bahb, or white rice was the ultimate choice, but wide publicity given to superior nutritional

benefits of brown, unrefined rice, grains and beans have encouraged many people to turn to mixed gain rice, previously considered rough and common, and only consumed to stretch relatively expensive white rice. Mixed grain rice are more difficult to cook well, and often require soaking time for beans and other grains, although recent introduction of pressure rice cookers makes it much easier to achieve satisfactory results.

However, the notion of pure, unadulterated white rice is still ingrained in people's minds with affluence, and a bowl of fresh, perfectly cooked white rice will always be appreciated by all those who value good Korean cuisine.