Most People Reheat Rice Wrong, Korean Tricks to Make It Taste Freshly Cooked

Your leftover rice did not turn hard and stony because of your microwave. The real damage happened earlier, inside the refrigerator, at the one temperature that hardens cooked rice fastest, and the fix for it turns out to need less heat, not more. Mrs. Yoon walks through six Korean kitchen habits for reheating leftover rice, in the order one pot of rice actually lives through them: what happens inside each grain on the refrigerator shelf, why a cover and a splash of water bring a bowl back to life instead of more minutes in the microwave, why the freezer and not the refrigerator is where a Korean kitchen keeps rice waiting, how day old rice is readied for a hot pan without turning gluey, and how the rice left stuck to the bottom of the pot becomes nurungji, Korean scorched rice, and sungnyung, the toasted rice drink that follows a meal. Every amount and every time from this video is written out below, so it can sit right next to your stove tonight.