My Korean Kitchen · by Sue | My Korean Kitchen★ 5.0 (21)
How to make Korean steamed rice on the stove
NUTRITION · PER SERVING25M COOK
CAL 27%·PRO 20%
CARBS 119G88% OF CAL
2G FIBER0G SUGAR117G OTHER
FAT 1G1% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Perfectly cooked steamed rice made on the stovetop, the foundation of Korean meals. Fluffy, tender grains that pair with any main and banchan.
componentkorean
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Nutrition & ingredients
Ingredients
serves 2- Short or Medium grain rice
- Water
At a glance
PER SERVING · TIME 25M
CAL 27%·PRO 20%
CARBS 119G88% OF CAL
2G FIBER0G SUGAR117G OTHER
FAT 1G1% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3m
- Cook
- 22m
- Sodium
- 6mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 114mg
- Calcium
- 8mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 3M
- SODIUM
- 6MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.