Rice itself and more-over taste is quite important in the Orient, where it is major table food much alike bread and potatoe in the West . what was traditionally cooked with rice on water in a simple pan, with wise timing by your grand-mother have change a bit in technology-advanced millennium . first, the material is carefully selected to adept, then all is controlled by a electronic processor . most recent models talk and can be controlled verbally .

Two aspects are vital in such machines : the ability to cook tastily, then to retain it as long as possible . most manufacturers offer Warranty for a year from purchase . and from my experience the taste and tenure last about 1~3 years . but you can double its life by simply exchanging a couple of its inner parts : notably top outer rubber trim (approximately W6,000) and lower inner pot (roughly W20,000~40,000). although the pot is intended to be replaced on damage such as dents, the rubber lining largely called Packing in South Korea, is a cheap way to extend the life of your sacred kitchen electronics .

That was easy enough, but expensive models over W300,000 have detachable inner-top for washing . so you now have more replaceable components as pictured below . first the larger rubber lining attached to the cooker lid, then a thin panel which can be detached for cleaning : with its own exterior rubber lining and central rubber pin to pull this off from the main lid . the issue here, is that you correctly replace the detachable plate, carefull NOT to place it inside-out, including its rubber parts . instead of explaining in words which might add to more confusion : I have chosen a series of images to clarify to your discretion .
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