Korean Multigrain Rice Recipe (Hyeonmi Japgokbap)
Korean Multigrain Rice is rice, legumes, and grains mixed together which creates a healthy and hearty pair to any dish!
Servings: 6 servings
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.