How To Cook Korean Mixed Grain Rice
Brown rice brown sweet rice black rice barley black pea white pea red bean sorghum millet job s tears buckwheat kidney bean white cowpea and wild sweet rice are all examples of grains koreans enjoy.
How to cook korean mixed grain rice. Add a bit of salt to make the most flavorful japgokbap. Taste a sample to check the texture. Rinse the white rice.
Drain and set aside. Rinse the mixed grains several times and soak them in the water for 30 minutes to 1 hour. Place the mixed rice in.
If you are cooking just plain brown rice you can use the water ratio for mixed grains. Reduce the heat once the liquid has reached a rolling boil. Then place the pot on a medium high heat and bring it to a boil.
Stir the rice with a rice scoop scraping the bottom and turning over. You can get pre mixed grains at korean grocery. 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.
For this reason many koreans eat multigrain rice with their meals. This recipe is for cooking multigrain rice brown rice or a mix of white rice with other grains. Salt is optional but add salt for most traditional flavorful japgokbap.
For cooking mixed grains or brown rice in a pot the grain water ratio is usually 1 part of multigrain 2 parts of water. In korean it s called japgokbap meaning mixed grain rice. Put a lid on.