Korean Multigrain Rice (Japgokbap) | 잡곡밥
Pronounced: Jahp-gohk-bbap
What: How my Mom makes our bowls of white rice healthier. She makes multigrain rice, also known as Japgokbap, by cooking white rice with healthy grains and beans because we like white rice the most! This is not purple rice Heukmibap (흑미밥).
Taste: White rice with a subtle earthy flavor and texture. It tastes filling and wholesome, but not overly healthy and textured.
How It’s Made: Mix everything in a rice cooker pot and cook.
What to Serve it With: It’s rice! It goes with anything you like with rice.
Tip: My mom cooks all her beans first in the Instant Pot and then freezes them. I’ll create recipes on how she does it soon.
Yield: 3-4
Korean Multigrain Rice (Japgokbap) | 잡곡밥
Korean multigrain rice, also known as Japgokbap, is an easy way to make your bowl of rice healthier.
Cook time: 25 MinTotal time: 25 Min
Ingredients
Instructions
- Wash white rice. Place rice in a bowl and rinse with water by swirling your hands gently throughout the rice. Drain out the water. Repeat again. Do not over-rinse; you do not want the water to be ultra-clear. A little cloudiness is recommended.
- In your rice pot, combine 2/3 cup white rice and 1/3 cup quinoa. Mix together.
- Add 1 3/4 cup water to the rice pot, then add 1 Tbsp of each: chickpeas, pinto beans, and green peas.
- Cook in rice cooker, switching the setting on rice cooker to RICE COOKING. Cook until the rice cooker sets to KEEP WARM. Do not open the rice cooker yet; let it cook for an additional 5 minutes. Then immediately give the rice a mix with the rice scooper (otherwise the rice will harden!)
- Serve rice and enjoy. Freeze or refrigerate leftovers while it is still warm (within 1 hour).
Notes
*Chickpeas, pinto beans, and green peas were all previously cooked in Instant Pot.