Taste a little of Korean cuisine with this 16 Multi-grain mixed grains Japgok-bap recipe. Koreans have a history of eating healthy to achieve *Well-Being* – more and more people are giving up pure white rice. Visit any Korean household these days you will find the most families are enjoying multi-grain rice called “Japgok-bap (잡곡밥)” in their daily diet.
I don’t need to explain the abundant benefits of eating 16 Multi-grain mixed grains. But going “cold-turkey” off white rice and switching to 100% brown rice can be harsh at the beginning. Brown rice alone is not that flavorful to enjoy.
Our 16 Multi-grain mixed grains Japgok-bap recipe is an easy way to lift the nutritional level of your next dish while also boosting flavor and texture that not many have experienced outside of Asia. Do you want to have a surprise hit at your next meal time? Try this!
This recipe works best in a rice cooker. If you don’t have one, don’t worry you can also use a covered pot or pressure cooker. Just use 2 cups of water for every 1 cup of grain. Bring to a boil covered, then once at boil, simmer for 17-19 minutes covered. Make sure your pot has enough volume to hold all the expanding grains.
Ingredients
- 1.5 Cups 16 grain mix | SHOP NOW>>
- 2 Cups white rice
Directions
- Rinse 1-1/2 cup of mixed grains several times and soak in the water for at least 1 hour. (do n
ot soak white rice) - Drain
- Put all the grains and 4 cups water into cooker, pressure cooker, or covered pot.
- If you use stove top, you want to start on the high heat to boil up until you hear the hissing sound and the tab on the lid shakes, then reduce the heat to low, simmer for 5-7 minutes. Turn off the heat and wait until it give off all the steam out.
Tip: if you like your grains a little more chewy or softer, just add 1/2 cup more water.
