Kim Dae-seok's Kombu Pressure Cooker Rice

Name: Kim Dae-seok's Kombu Pressure Cooker Rice
Cook time: 60 min
Total time: 60 min
Yield: 30 servings
Cuisine: Korean
Ingredients: non-glutinous rice 2 scoops (based on cold noodle bowl, about 1.4kg); glutinous rice 1 cup (paper cup measure, 160g); dried kombu 30g; water 2,300ml (for old rice, spring/summer; use 2,000ml for fresh autumn rice)

Large-batch rice cooked in a pressure cooker with glutinous and non-glutinous rice enhanced with kombu

1 hr Difficulty Normal Rice bowls

Main ingredients

non-glutinous riceglutinous ricedried kombu

Ingredients needed 30 servings

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non-glutinous rice glutinous rice dried kombu

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non-glutinous rice 2 scoops (based on cold noodle bowl, about 1.4kg)

glutinous rice 1 cup (paper cup measure, 160g)

dried kombu 30g

water 2,300ml (for old rice, spring/summer; use 2,000ml for fresh autumn rice)

Recipe

Mix non-glutinous and glutinous rice, rinse, soak for 30 minutes, drain, and place in the rice cooker. Add measured water and kombu.
Bring to a boil on high heat until the pressure valve starts shaking—maintain high heat for 1 minute, then reduce to low and cook for 5 more minutes.
Turn off heat, let sit for 15 minutes without opening the lid, then remove the kombu, mix the rice well, and serve.

Cooking tips

Soak the rice after washing for 30 minutes, then drain thoroughly before measuring.
Adjust the water amount depending on the moisture level of old or fresh rice.
Only open the lid after confirming all pressure has fully released. Inspect the gasket according to manufacturer instructions.
The removed kombu can be finely sliced and served alongside the rice as a garnish.

Recommended for

Those who have struggled with water and heat control when cooking rice in a pressure cooker.
People who want restaurant-quality rice with a glossy, chewy texture and rich umami flavor.
Anyone needing to prepare large quantities of delicious rice for guests or group meals.

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