Korean Multigrain Rice (Japgokbap)
Korean multigrain rice (japgokbap) made with white rice and mixed grains. Easy stovetop, rice cooker, and Instant Pot methods with soaking and ratio tips.
Ingredients
- 1 cup assorted mixed grains see note below
- 1 cup white short grain rice see note below
- 2 to 2 1/2 cups water depending on the cookware
Instructions
- Soak the Grains: Rinse mixed grains several times and soak in water for at least 15 minute to overnight depending on the cookware choice. Drain the soaked grains. In a separate bowl, rinse white rice and set aside.
- Stovetop Pot Method: Transfer the overnight-soaked grains and white rice to a heavy-bottomed pot with a tight-fitting lid. Add 2-1/2 cups of fresh water. Bring to a boil over medium high heat with the lid slightly open. Once boiling, reduce the heat to low, cover fully, and simmer for about 15 minutes until all the water is absorbed. Turn off the heat and let the rice steam, covered, for 10 minutes before serving. Fluff with a rice paddle and serve.
- Rice Cooker Method: After soaking the grains for a few hours, drain and add them with the white rice to the rice cooker. Add 2-1/2 cups of fresh water. Select the “mixed grain” or “brown rice” setting, if available. If your rice cooker doesn’t have those options, use the regular setting. After cooking, let the rice sit in warm mode for 10 minutes, then fluff and serve.
- Instant Pot / Pressure Cooker Method:Place the rinsed grains into the pot with an equal amount of fresh water (1:1 ratio). You can skip soaking, but a quick 15-minute soak improves the texture. Select the “rice” or “multigrain” function, or manually set to high pressure for 20–22 minutes. Let the pressure release naturally before opening the lid. Fluff and serve.
Notes
Best Grains to Use in Japgokbap:
Popular grains to mix in include brown rice, black rice (for color), barley, millet, sorghum, oats, and legumes like red beans or black soybeans. Start with 2–4 grains and adjust the mix based on your texture preference—barley adds chew, millet softens the blend, and black rice gives a deep purple hue. Pre-mixed grain packs are also a great shortcut. For a Stickier Texture:
Substitute regular short grain white rice with glutinous sweet rice (chapssal). It adds more chew and helps the grains bind together. Storage & Reheat Tips:
Store leftover japgokbap in an airtight container in the fridge for up to 1 day. For longer storage, portion the rice into zip-top bags or containers and freeze for up to 1 month. To reheat, microwave straight from frozen for 2–3 minutes, or until hot. For best texture, avoid refrigerating for more than a day, as the rice can dry out quickly.
Popular grains to mix in include brown rice, black rice (for color), barley, millet, sorghum, oats, and legumes like red beans or black soybeans. Start with 2–4 grains and adjust the mix based on your texture preference—barley adds chew, millet softens the blend, and black rice gives a deep purple hue. Pre-mixed grain packs are also a great shortcut. For a Stickier Texture:
Substitute regular short grain white rice with glutinous sweet rice (chapssal). It adds more chew and helps the grains bind together. Storage & Reheat Tips:
Store leftover japgokbap in an airtight container in the fridge for up to 1 day. For longer storage, portion the rice into zip-top bags or containers and freeze for up to 1 month. To reheat, microwave straight from frozen for 2–3 minutes, or until hot. For best texture, avoid refrigerating for more than a day, as the rice can dry out quickly.