I’m Korean. This instruction is so nice(Thanks!), but looks a bit complicated even for me. I simply make Korean steamed rice like this. You can skip the process soaking the rice in the water if you don’t have time(usually I don’t, but recommend doing it and in fact, many koreans do that.)and when you put the pot having the rice on the stove after measuring the amount of rise, bring to a boil. As soon as it starts boiling and reduce the heat to the lowest and simmer it until i think it’s done.(Honestly, my pot has burned from time to time because i boil it on the highest hit for a long time)Don’t think my instruction is typical making korean steamed rice. this is just my way 😉 and wanted to give you easier way. Happy cooking!