Gonggi Bap Recipe
Make Gonggi Bap Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice and grain base
Seasonings and mix-ins
Toppings and garnish (optional but recommended)
Method
Rice and grain base
- 1
Rinse and soak grains
Place the short-grain white rice, glutinous rice, and barley into a large bowl. Rinse under cold water, swishing and draining 3–4 times until the water runs mostly clear. Drain and then cover with fresh cold water and let soak 20–30 minutes (this helps the glutinous rice and barley cook evenly).
- 2
Drain and measure water
After soaking, drain the grains thoroughly. Transfer to a rice cooker or medium saucepan. Add 2 cups of measured water (this ratio assumes standard short-grain rice and the small addition of barley and glutinous rice). If your rice cooker or pot calls for slightly different water for preference, adjust by ±2–3 tablespoons.
- 3
Cook rice
Cook in a rice cooker on the regular setting until the cooker indicates done, or on the stovetop bring to a simmer over medium heat with lid on, reduce to low and cook 15–18 minutes, then remove from heat and let steam, covered, for 10 minutes. Do not lift the lid during cooking.
- 4
Fluff and cool slightly
After steaming, uncover and gently fluff the rice with a rice paddle or fork. Let the rice cool 5 minutes so it is warm but not piping hot (this prevents wilting delicate toppings and helps seasoning absorb).
Seasonings and mix-ins
- 5
Prepare seasoning mix
In a small bowl combine the toasted sesame oil, soy sauce, minced garlic, and salt. Stir until the salt is dissolved. Taste and adjust: add up to 1/4 tsp more salt or another 1/4 tsp soy sauce if desired.
- 6
Combine rice and seasonings
Pour the seasoning mixture evenly over the warm rice. Add the toasted sesame seeds and sliced scallions. Using a gentle cutting-and-folding motion, mix everything so the grains remain distinct and the seasonings are evenly distributed. Do not mash the rice.
- 7
Adjust texture
If the rice feels too dry for making small rice balls or hand-formed pieces, add 1 teaspoon toasted sesame oil or 1–2 teaspoons warm water and fold again until desired stickiness is achieved.
Toppings and garnish (optional but recommended)
- 8
- 9
Assemble Gonggi Bap bowls or rice balls
There are two common presentations: - Bowl: Divide the seasoned rice into 4 bowls (approximately 1 cup per serving). Arrange cucumber, kimchi, pickled radish and torn gim on top. Add a small dollop (about 1 tsp) of gochujang per bowl or serve it on the side. Finish with an extra sprinkle of toasted sesame seeds and a tiny drizzle of sesame oil to finish. - Hand-formed 'gonggi' rice balls: Wet your hands with a little water or sesame oil to prevent sticking. Take a small golf-ball–sized portion of warm rice (about 2–3 tbsp) and compress gently into a tight ball. Press a little kimchi, pickled radish or a strip of cucumber into the center if you like, then roll in toasted sesame seeds or torn gim.
- 10