Cooking and Baking

Korean Rice?

Does anyone know what kind of rice is most commonly served in Korea? I know there are wide variations on 'traditional,' but for the sake of conversation, Japanese cuisine usually uses a short grain rice, while Chinese rice consumers typically prefer a longer grain rice. I know... with 50+ varieties of rice commercially available, the sky is the limit. I'd just like to know what kind of rice most Korean folks prefer. Is there anything unique about Korean rice cooking methods? Thanks!


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