Korean Multigrain Rice (Japgokbap or Ogokbap)

Name: Korean Multigrain Rice (Japgokbap or Ogokbap)
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6 serving
Ingredients: 3/4 cup short grain white rice (쌀 ssal); 3/4 cup sweet white rice (찹쌀 chapssal); 3 Tbsp Adzuki red beans (팥 pat), Dry; 3 Tbsp Sorghum (수수 Susu), Dry; 3 Tbsp Proso Millet (기장 Kijang), Dry; 3 Tbsp Chickpeas, Dry; 3 Tbsp Black beans, Dry; 1/2 tsp sea salt; 1 1/2 cup water

User Reviews

4.5

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
6 hrs
Total Time
1 hr 5 mins
Servings
6
Calories
295 kcal
Course
Main Course
Cuisine
Korean

Korean Multigrain Rice (Japgokbap or Ogokbap)

Quade Diaz

Report

Korean multigrain rice or Japgokbap is a healthy and tasty mixed grain rice which can include grains like sorghum, millet, red beans, black beans and chickpeas.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

3/4 cup short grain white rice (쌀 ssal) (3/4 cup = 1 rice cooker cup)
3/4 cup sweet white rice (찹쌀 chapssal) (aka glutinous or sticky rice)
3 Tbsp Adzuki red beans (팥 pat), Dry (3 Tbsp = 45 ml = 1/4 rice cooker cup)
3 Tbsp Sorghum (수수 Susu), Dry
3 Tbsp Proso Millet (기장 Kijang), Dry (or Glutinous Foxtail Millet / 차조 Chajo)
3 Tbsp Chickpeas, Dry
3 Tbsp Black beans, Dry
1/2 tsp sea salt (optional)
1 1/2 cup water (1.5 US Cup = 360 ml = 2 rice cooker cups)

Add to Shopping List

Instructions

Soak all dry beans and grains for at least 6 hrs. Except for regular short grain rice and sweet rice. Change water 2~3 times during soaking.
When beans and grains are fully soaked, drain and discard water. In your rice cooker (I use Korean pressure rice cooker) pot, add sweet and regular rice, all the soaked beans/grains. Then add fresh water. I use 1:1 dry grains to water ratio. Add salt.
Select Mixed Grain Rice or "Japgok" function and Cook. Mine came up as 45 minutes cooking time.

Notes

Fully soak all beans and change water to make sure all beans are completely re-hydrated and any toxins (lectin) rinsed off.
Adzuki red beans can cause some irritation for sensitive stomachs. Soak your beans overnight and pre-cook Adzuki beans if you want to make sure it doesn't cause any digestion issues for people with weak stomachs. But I have no issue so it should be fine for most. ;)
Always mix some type of glutinous sweet rice or grain to produce a good chewy texture.
To save time, FREEZE re-hydrated beans and sweet rice and add them directly to white rice to make multigrain rice in your rice cooker or Instant Pot in just minutes.
Salt is optional but adding a bit of salt makes the most flavorful Japgokbap.

Nutrition Information

Show Details

Calories 295kcal (15%) Carbohydrates 61g (20%) Protein 8g (16%) Fat 1g (2%) Sodium 154mg (6%) Potassium 314mg (9%) Fiber 5g (20%) Vitamin C 0.2mg (0%) Calcium 25mg (3%) Iron 3mg (17%)