Multigrain (white, brown, black and barley) Rice Japgokbap

This multigrain rice I found is relatively versatile at least for Korean food. I like to eat it with Kimchi Jigae (Kimchi stew with tofu and pork) and beef (e.g. kalbi , bulgogi or Makgalbijim). The latter beef dishes are quite heavy, so the multigrain rice is a nice dish to balance out all the fat/salt. Also, the different grains give you a unique flavor and a lot of texture. Its also more nutritious and has additional fiber versus white rice.

You could probably play around with the ratios of the different rice grains, but you might need to adjust your water accordingly. It would not be good to end up with mushy rice!! Also, if you are short on time or don’t have all these different grains, you can buy premixed multigrain rice. They usually sell it at well stocked (Korean) markets.

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Recipe adapted from Maangchi !

Print Recipe
Multigrain (white, brown, black and barley) Rice BigOven - Save recipe or add to grocery list Yum
Course side
Cuisine Korean
Prep Time 5
Cook Time 30
Servings
Ingredients
Course side
Cuisine Korean
Prep Time 5
Cook Time 30
Servings
Ingredients
Instructions
  1. Combine short grain rice, brown sweet rice, barley, and black sweet rice in a pot. Add cold water and rinse until the water is relatively clear and drain completely.
  2. Add 2½ cups water to the pot and soak for 2 hours.
  3. After 2 hours, turn heat to medium and bring to boiling.
  4. After it starts to boil, cover and turn heat to low and simmer for 10 to 15 minutes until grains are fluffed and cooked through.
Recipe Notes

After simmering for 10 minutes or so you can taste, if slightly hard let cook a few minutes more if already cooked through remove from heat; you dont want to end up with mushy rice from overcooking.

 

Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My site is focused on Japanese cuisine, hydroponic gardening, and points travel. First time here? Learn more about me.

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