Multigrain Rice (Japgokbap)
A nutritious and colorful Korean multigrain rice dish.
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- •1 cup Short grain rice
- •1/2 cup Brown sweet riceAlso known as hyeonmi-chapssal
- •1/2 cup Barley
- •2 tablespoons Black sweet riceAdds purple color
- •2 1/2 cups Cold water
- •1/4 cup Frozen green peas(optional)Optional, for color and flavor
- 1
Soak brown sweet rice and barley in cold water for at least two hours.
2h 0m
- 2
Combine short grain rice, soaked brown sweet rice, barley, and black sweet rice in a pot.
5 min
- 3
Rinse the grains several times until the water is clear.
5 min
- 4
Add 2 1/2 cups of cold water to the pot with the grains.
1 min
- 5
Cook over medium-high heat for about 10 minutes until boiling.
10 min
- 6
Stir the rice, reduce heat to low, and simmer until fluffy.
20 min
- 7
Optionally, add frozen green peas before serving for added color.
1 min
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