This Korean Multigrain Rice is a Korean staple. By mixing together rice, legumes, and grains, you turn any plain rice into something healthier and heartier to eat.
For this mixed grain rice, we will call it Hyeon Mi Japgokbap. The main reason is that my mom used brown rice (hyeon mi) as a base. The more common and better known on the internet is Korean Purple Rice which is essentially the same but uses a mix of white and black rice together to make beautiful lavender-colored rice.
What is in Korean Multigrain Rice Mix?
Disclaimer: I get a small commission at no additional cost to you when you make a qualified purchase under the affiliate links.
To make this, you can actually use several combinations according to your preference or what’s available to you. No worries though, they aren’t hard to find and I am pretty sure you can get them in a grocery store near you. If not, you can also try these pre-mixed rice and grain packs.
Base: Either White, Brown, Red, or Black rice. You can also use a combination of white and another type of rice for a variety of colors and textures.
Legumes: Common beans that you can use are adzuki beans, black beans, kidney beans, pinto beans, chickpeas, or green peas.
Best to use the dried beans you prefer. To prepare, soak them for 4-12 hours before using. Make sure to rinse thoroughly and drain before adding to the rice. If you forgot to soak, then boil beans for 45 minutes to 2 hours until soft but not mushy.
Grains: You can use Flat Barley, Oats, or Millet. The millet may or may not be soaked before use. Best to follow package instructions for the brand you are using.
The secret ingredient: Glutinous rice. You will need to add a bit of glutinous rice to make everything a bit sticky and chewy. No need to soak this.
How do you make Japgokbap?
Once your rice, legumes, and grains are all prepared, mix them together thoroughly. Ratio for these three components is really up to you. If you like more rice, add rice. If you like more beans, add beans.
To be more uniform, you can measure out 1/4 cup of each legume and grain of choice and 1/2 cup of glutinous rice to have 1-2 cups of different grains in total. Match that with the same amount of brown rice for your base.
For the water ratio, if you used a total of 3 cups of grains and rice, cook it in 4 1/2 cups of water. If you used a total of 2 1/2 cups of grains and rice, cook it in 4 cups of water. Always add 1 1/2 cups of water from the total beans, grains, and rice you use.
Note: Use rice cooker cups for this recipe.
In making this, I used a rice cooker with a multigrain rice cooking function which made it fairly easy. If you have a regular rice cooker, do cook the way you do brown rice. Once done, let it stay warm for 5 minutes, then mix and transfer to a container right away. This will keep it from getting mushy. I have yet to try and make this stovetop.
In any case, if there are still uncooked grains, add half a cup of water and cook again.
What are the benefits of Multigrain Rice?
Seeing the list of ingredients, it is no surprise that this is super healthy. Brown/Red/Black rice are all filled with fiber which encourages good digestion. The beans are rich in antioxidants. Grains contain a lot of vitamins that our body needs. Altogether, it essentially makes any meal 1/2 guilt-free!
My family business is a restaurant and it is no secret that we love to eat. Aside from my mom always reminding me to eat my greens, making this healthy rice mix is one of her ways to make sure more than half our meal is nutritious!
How to store Mixed Grain Rice?
Mixed Grain Rice can be prepared for everyday meals and special occasions. You can easily cook up a big batch, refrigerate it for 3-7 days, and reheat it in the microwave when you feel like eating.
Likewise, you can serve this on Lunar New Year or birthdays as it perfectly pairs with different spreads like Braised Short Ribs, Bulgogi, Mandu, Korean BBQ, Steamed Fish, Kkanpunggi, etc. This will add a wholesome touch to any feast!
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Korean Multigrain Rice Recipe (Hyeonmi Japgokbap)
Ingredients
- 1 1/2 cup Brown Rice
- 1/2 cup Glutinous Rice
- 1/4 cup Black Beans Soaked, drained, washed
- 1/4 cup Black Eyed Peas Soaked, drained, washed
- 1/4 cup Green Peas Soaked, drained, washed
- 1/4 cup Chickpeas Soaked, drained, washed
- 4 1/2 cups Water
Instructions
- Prepare your beans by soaking each of them for 4-12 hours before using. Wash thoroughly and drain before mixing with the rice.
- Mix together brown rice, glutinous rice, green peas, chickpeas, black eyes peas, and black beans.
- Wash the mixed grain rice two times before adding water to cook.
- Cook in rice cooker under multigrain function. If using regular rice cooker, cook as you would cook brown rice.
- Once done, let sit for 5 minutes, then mix and transfer to a container. Store in the fridge for 3-7 days. Reheat portions as desired.
Video
Notes
- The measuring cup used is a rice cooker cup.
- The amount of beans and grains can be more or less depending on your preference. Just use equal parts of brown rice and the total of all the beans and grains used.
- The water ratio should be the total number of cups of beans, grains, and rice + 1 1/2 more cups of water.
- If you find that some grains are undercooked, add 1/2 cup of water and cook again.
Thanks for the great video! Looks so delicious! I’m inspired! I’d love to see you cook more with your Mom!
Question ❓ please. Not sure if my rice cooker has a brown rice setting…can I just cook it continually and check on it occasionally?
Thanks.
Take care!
Mama Cho series available here https://www.youtube.com/playlist?list=PLrsuG8lS58uFroXiMeku_IxGA0qjMym_e
For sure, you can just cook it continually and just check if it is cooked thoroughly~ Just add a bit more water if it’s undercooked~