Japgokbap
Multigrain rice
Japgokbap (잡곡밥): everyday Korean multigrain rice with barley, beans and millet
In Korean homes today, the bowl of rice beside the stew is more often japgokbap than plain white: short-grain rice cooked with a handful each of barley, brown rice, black rice, millet and beans, which turns it purple-grey, chewy and nutty. Supermarkets in Seoul sell ready-mixed bags of japgok for the rice cooker, and the habit goes back to times when rice was rationed and stretched with other grains. A portion is about 270 kcal, with far more fibre than white rice. The beans and brown grains need soaking: 4 hours or overnight (not counted). The common mistake is cooking it with the water for white rice; whole grains need about a quarter more. Chef's tip: soak the beans and brown grains separately from the white rice, which only needs 20 minutes; that way nothing ends up hard or mushy.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 7 oz short-grain white ricewashed and soaked for 20 minutes
- 3 ½ oz mixed whole grains (brown rice, black rice, barley)soaked for 4 hours or overnight
- 2 tbsp milletrinsed
- 1 ⅜ oz dried black beans or red beanssoaked overnight
- 2 cups water
- 1 pinch salt (optional)
Shop this recipe on Amazon
What you'll need
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Drain the soaked 7 oz short-grain white rice, 3 ½ oz mixed whole grains (brown rice, black rice, barley) and 1 ⅜ oz dried black beans or red beans and rinse with 2 tbsp millet in a sieve.
Step 2: Put everything in a heavy pot (or rice cooker) with 2 cups water and 1 pinch salt and stir once to level the grains.
1 minStep 3: Cover and bring to the boil over a medium-high heat, then turn to the lowest heat and cook for 25–30 minutes, without lifting the lid, until the water has been absorbed and small holes appear in the surface. A rice cooker's mixed-grain setting works well.
30 minStep 4: Turn off the heat and leave covered for 10 minutes. Fluff and mix gently with a rice paddle from the bottom up. The beans should be tender and the grains chewy.
10 min
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 9 g
- Carbs
- 54 g
- Fat
- 2 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does japgokbap take?
- About 50 minutes in total: 5 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of short-grain white rice?
- Any long-grain rice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Indian
Khao kluk kapiShrimp paste rice
Everything on this central Thai plate is arranged in little heaps around a mound of rice tossed with garlic and fermented shrimp paste: sticky caramelised pork (moo wan), threads of sour green mango, shallots, chillies, sliced long beans, crisp dried shrimp and ribbons of thin omelette. You mix a bit of each into every spoonful, so salty, sweet, sour and hot arrive together. It's a favourite at Bangkok's curry-and-rice shops and a clever way to use up yesterday's rice at home; lime wedges and cucumber cool it down. Chef's tip: use day-old jasmine rice straight from the fridge, because freshly cooked rice clumps and smears the shrimp paste instead of coating each grain.
Thai
Hyderabadi chicken dum biryani
Hyderabad's biryani grew up in the kitchens of the Nizams, and the kacchi style is its proudest form: the chicken goes into the pot raw, in a thick yogurt, mint and fried-onion marinade, and cooks only in the steam trapped under part-cooked basmati. In the old city it is wedding and Eid food, ordered in huge copper deghs, and at home it's the Sunday showpiece, served with mirchi ka salan and a cooling raita. Because the meat cooks without being stirred, small bone-in thigh and drumstick pieces work best. Chef's tip: marinate overnight in the fridge — the yogurt tenderises the chicken and the flavours go right to the bone.