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Bap

The Korean bowl of steamed short-grain rice that anchors every meal. Rinsed until the water runs clear, soaked, then cooked in a heavy lidded pot so the grains come out glossy, plump and just sticky enough to lift with chopsticks.

BreakfastVeganUnder 400 kcal
65 min45 prep · 20 cookEasy365 kcalper serving
Bap

Instructions

  1. Put 100 g of short-grain rice in a bowl, cover generously with cold water and swirl briskly with your fingers. Pour off the cloudy water and repeat 4-5 times, until the water is only faintly milky, over-washing breaks the grains.
  2. Cover the washed rice with fresh cold water and leave it to soak for 30 minutes. Soaking is what gives bap an even, translucent centre rather than a chalky core.
  3. Drain the rice into a fine sieve and let it sit for 10 minutes so the surface water runs off; otherwise the cooking water measure will be thrown out.

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Per serving

365kcal
7gprotein
80gcarbs
1gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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