KOREAN RECIPE: Multigrain rice (Japgokbap: 잡곡밥)

Each country has a delicious, seductive culinary dish that is the country’s identity. One of Indonesian culinary processed that was once a world is fried rice. This rice-based culinary seems to have been the mainstay menu in every home served at breakfast. The taste is savory or spicy with spices in the form of shallots and garlic, making this culinary much liked by Indonesian people.

South Korea also offers culinary based rice which is not less unique and delicious compared to other. A culinary made from a mixture of rice, white millet, millet red, black beans, glutinous rice and red beans is known as Ogokbap. The signature Menu of South Korea will often be served on celebrations during full moon. It is also on some events that have profound significance for its citizens.

OGOKBAP is steamed rice and contains 5 types of healthy and nutritious grains. In the first time, when winter, Korean society did not eat much nutritious food because there was not much food available.

Therefore, to overcome them they prepare dried grains before winter to improve the nutritional food they consume. In addition to the high nutritious, the low-calorie OGOKBAP is also used as a diet menu. OGOKBAP is also beneficial for diabetics as well as reducing high blood pressure.



  • 360 g glutinous rice
  • 80 g black bean
  • 85 g glutinous African millet
  • 85 g glutinous millet
  • 83 g sweet red bean
  • 300 g scalding water
  • 500 g boiling water
  • rice water
  • 100 g sweet red bean boiled water
  • 500 g water
  • 10.5 g salt



  1. Wash the glutinous rice, soak in water for 30 min. and drain water on a strainer for 10 min.
  2. Wash the black bean, soak in water for 3 hours and drain water on a strainer for 10 min.
  3. Wash the glutinous African millet by rubbing until washing water to be clear, soak in water for 1 hour, and drain water on a strainer for 10 min.
  4. Wash the sweet red bean and remove foreign elements, drain water on a strainer for 10 min.
  5. Wash the glutinous millet and drain water on a strainer for 10 min.


  1. Put sweet red bean and scalding water into the pot, heat it up for 2 min. on high heat. When it boils, discard the scalding water. Add fresh water to the sweet red bean, heat it up for 3 min. on high heat. Lower the heat to medium, boil for 20 min. taking care the bean not to be burst, drain through a strainer (131 g). Prepare rice cooking water with sweet red bean boiled water after adding water and salt.

  2. Put the rice, black bean, glutinous African millet, sweat red bean and rice water into the pot.

  3. Heat it up for 2 min. on high heat. When it boils, continue to boil for another 3 min. Lower the heat to medium, add glutinous millet and boil it for 10 min. When the rice become sodden, lower the heat to low, steam for 13 min. Turn the heat off, and let it sit there for 10 min. more to be well-done.

  4. Mix them with scoop thoroughly and serve in a bowl.

Tags: #how to make Korean multigrain rice #japgokbap #Korean cooking #Korean cuisine #korean food #Korean food images #Korean food photos #Korean japgokbap #Korean kitchen #Korean multigrain rice recipe #Korean recipes #Maangchi's recipes #mom #multigrain rice #Rice (Food) #vegetarian food #딸 #요리 #잡곡밥

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