koreancookery1-2, Challenge 1: The pot method

Model answer:

The bap article describes scrubbing and rinsing the rice several times (the washing water is tteumul), soaking it about 30 minutes, then in a regular pot cooking over medium-high heat with the lid on for about ten minutes, stirring, and simmering on low for five to ten more minutes. Brown rice and large grains need several hours or overnight.

The cooking passages and the nurungji and sungnyung passage carry "citation needed" tags; the tteumul description is tagged "better source needed". The article gives no water-to-rice ratio, and it does not cover serving or eating customs.