Korean Restaurants use either short or medium grain rice and some Korean restaurants will use both types of rice.
Koreans eat short or medium grain rice as the main staple and we call it Bap 밥.
A Korean white rice is called Baekmi Bap 백미밥.
Due to high starch content, Koreans try to eat more multi-grain rice or rice with beans added rather than pure white rice.
Usually known as 백미 (Baekmi) in Korea, short-grain white rice is the most common type of rice seen in Korea.
Unlike the rice we usually see in Southeast Asia, such as jasmine rice or basmati rice which have longer grains, Korean white rice is shorter and rounder.
Short grain white rice wins the best taste award but has the worst nutritional value. It is completely milled, which means its husk, bran and germ is removed during the milling process leaving just the starch.
Despite the excessive milling process, white rice still contains some B-vitamins.
Rice has two kinds of starch: amylose and amylopectin.
Short-grain white rice is high in amylopectin (and low in amylose), giving the rice a sticky texture.
When amylose is high and amylopectin is low (like in basmati), the rice doesn't stick together once cooked.