I honestly didn’t see anything special about it and didn’t have a “recipe” (I always just eye-ball it so there is really never a measurement and the color of my multigrain rice is always different.), but I realized that this could be really helpful for some of you.
The main ingredient that makes the rice color purple is black rice. Yes, black rice wouldn’t turn your rice black but purple! Depending on how much you add, it will change how light or how deep the purple color is.
I personally like a 1 cup white rice to 1 tbsp black rice ratio. It’s a bit darker side so if you want a more lavender-like purple color, add 2 cups white rice to 1 tbsp black rice.
Korean Purple Rice Recipe (in A Rice Cooker)
What I actually do for my everyday rice though, I add this beta-glucan mixed grain rice from Korea and brown rice to my white rice. I found this is the best mixture for my taste, it goes fantastic with all the banchan (Korean side dishes) without over powdering the texture or flavor.
Honestly, adding extra brown rice is completely optional to your taste because most the mixed grain package has brown rice. Mine just happened to have no brown rice, that’s why I’m adding in.
I couldn’t find exact beta-glucan mixed grain rice from online, but you might be able to find it at your local Korean/Asian grocery, so check out the image down below!
Multigrain Rice Instant Pot Recipe (japgokbap)
Combine short or medium-grain white rice, mixed grain rice of your choice, and short to medium grain brown rice (optional), in a rice cooker you are using.
Wet rice with enough cold water and rubbing rice with your hand. You will see the water turns cloudy. Rinse off cloudy water and drain, Repeat this process 4 to 5 times or until the water is clear.
Level rice out and gently place your hand flat on top of the rice. Add enough water, so it comes up to the crease of your knuckle.
How To Make Multigrain Rice
For the best result of multi-grain rice, I highly recommend using an electronic pressure rice cooker like Cuckoo. You can also use Instapot or any other pressure cooker you have. If you’re not using Cuckoo (even if it’s a pressure cooker, I highly recommend soaking the rice for 2 to 8 hours.) I highly recommend soaking the rice for 6 to 8 hours.
BTW, just in case you are curious, this is NOT sponsored post. My mom uses it, my sister uses it, and I use it. Instapot can’t cook multigrain as Cuckoo does, and I don’t have a recipe to use Instapot to have the same result as using my rice cooker other than soaking the rice minimum of 6 hours.
I’m not pushing you to buy anything, just giving you the information on how I make my multigrain rice. In my opinion, the investment is definitely worth it (especially if you cook rice daily bases like me- it has a turbo option that cooks rice 1/2 of the time and the same result, it saved my life multiple times!)
How To Cook Brown Rice
Mixed grain rice would not be easy to cook perfectly on a stove. But if you are interested in learning how to make white rice on a stove, check out down below!Korean multigrain rice or Japgokbap/Ogokbap is a healthy and tasty mixed grain rice which includes grains and beans like sorghum, millet, red or black beans and even chickpeas. The addition of salt makes this hearty rice even tastier.
Korean Multigrain Rice or Japgokbap 잡곡밥 is a very hearty and healthy rice that Koreans like to enjoy with their everyday meals or on special occasions. Ogokbap 오곡밥 or 5 grain rice is a special kind of Japgokbap that’s traditionally enjoyed on the day of the first full moon. The first full moon or Jeongweol Daeboreum 정월대보름 is a traditional Korean holiday that is January 15th in the lunar calendar.
FYI, Jeongweol Daeboreum or Korean First Full Moon Festival will be Februrary 19th in 2019. Every year, on this day or the night before, Koreans traditionally enjoy this healthy Korean multigrain rice or Ogokbap and various namuls. Koreans prepare a table of this special 5 grain rice and namuls as offering to the heavens to pray for good harvest that coming fall.
Korean Recipes: ogokbap Five Grain Rice (오곡밥)
During First Full Moon, Koreans also ate walnuts, peanuts and other hard candies as a way to ward off skin diseases and promote the health of their teeth. It is also said that when you make a loud noise as you crack these nut shells with your teeth, it scares the evil spirits away that can make you sick!! HAHA..believe it or not.
In my opinion, all these efforts were most likely ways to provide good nutrition to family members as the cold freezing Korean winter can easily lead to malnutrition.
No, you don’t need to pre-cook the beans as long as they are fully soaked, the water changed and fully cooked. If you have a sensitive stomach, you may want to soak the beans longer (overnight) and change the water 2-3 times. Always discard the water before cooking with rice.
Instant Pot Korean Multigrain Rice (japgokbap)
When I was working on this post, my sister told me about how many Korean moms say that Adzuki red beans can be toxic unless it is cooked beforehand to prevent food poisoning. FYI, Adzuki and other beans do contain a toxin called lectin.
Thus, I believe pre-cooking red beans indeed WAS important in the old days – the days before pressure cookers, electronic rice cookers and Instant Pots. Because without these, there was probably a good chance of the beans being under cooked using traditional pot methods.
With the advancement of technology and accurate recipes telling you how to fully cook Japgokbap/Korean Multigrain Rice, the probability of the beans being not fully cooked is now very very low.
Multigrain Rice (japgokbap) Recipe By Maangchi
BTW, YES, do pre-cook the red beans (just boil them in pot with fresh water for 10 minutes or so), if you are going to cook the multi-grain rice in a regular pot.
Yes and No. While most beans and definitely Adzuki red beans have lectin (a form of toxin that naturally occurs in plants to protect themselves from animals), the lectin gets washed away during soaking and then is further neutralized when it’s fully cooked.
So, don’t worry about food poisoning as long as you make sure the beans are fully cooked. If you have a sensitive stomach, soak them longer and maybe even pre-cook them.
Perfect Sticky Korean Rice Everytime
But remember, Koreans have been eating this Multigrain rice called Japgokbap and Ogokbap for generations, over hundreds of years…. so I would say it is quite safe and healthy to eat. You can read more about the benefits of legumes in your diet.
Korean multigrain rice or Japgokbap is a healthy and tasty mixed grain rice which can include grains like sorghum, millet, red beans, black beans and chickpeas.
Calories: 295 kcal (15%) | Carbohydrates: 61 g (20%) | Protein: 8 g (16%) | Fat: 1 g (2%) | Sodium: 154 mg (7%) | Potassium: 314 mg (9%) | Fiber: 5 g (21%) | Vitamin C: 0.2 mg | Calcium: 25 mg (3%) | Iron: 3 mg (17%)
Instant Pot Japanese Rice • Just One Cookbook
Did You Make This? I love seeing what you’ve made! Tag me on Instagram at @ or # and don’t forget to leave a comment & rating below!Korean Multigrain Rice, also known as Japgokbap, is a wholesome blend of oat, barley, millet, sorghum, brown rice, legumes, and white rice. This nutrient-rich dish offers a harmonious combination of grains and legumes, creating a well-rounded and satisfying meal.
If you enjoy Korean cuisine, you’ve likely noticed that many Koreans prefer multigrain rice (japgokbap, 잡곡밥) over white rice. Mixing grains and legumes in your rice offers numerous benefits.
Multigrain rice offers a healthier alternative to white rice by incorporating a variety of grains and legumes. It provides greater nutritional value and avoids the rapid sugar conversion associated with white rice.
Korean Purple Rice (heukmi Bap)
While the advantages of consuming multigrain or wholegrain are abundant, transitioning directly from white rice to 100% brown rice can be challenging. Brown rice alone may not offer the desired flavor profile. That’s where the mixture of white rice and assorted grains comes in.
By gradually increasing the amount of multigrain and reducing the white rice portion, you can ease into the transition. My preferred ratio is about 70% multigrain and 30% white rice. This flavorful option complements many Korean main dishes.
Multigrain rice, also known as japgokbap (잡곡밥), is a nutritious and flavorful rice dish that combines various grains and legumes. It offers a variety of textures, flavors, and health benefits compared to traditional white rice.
Korean Style Rice Or Quinoa Bowls With Spicy Gochujang Steak Recipe
By incorporating these diverse grains, this mixed wholegrain rice provides a wholesome and well-rounded meal option. Experiment with different combinations of grains to find your preferred blend and enjoy the nutritional advantages of this rice.
Korean mixed grain rice is not only a staple in Korean cuisine but also holds cultural significance during Jeongwol Daeboreum (정월대보름), a traditional celebration that takes place on January 15th of the lunar calendar.
During Jeongwol Daeboreum, Koreans traditionally prepare ogokbap (오곡밥), which translates to “five grain rice.” This special version of multigrain rice consists of
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