Korean Multigrain Rice Japgokbap

Growing up in a Korean household, we ate white rice every day, but every so often, my mother would sneak in whole grains, beans and sometimes even green peas. As a kid, I found it deeply disappointing. While she probably did it for the health benefits (more fiber, protein and nutrients than eating white rice alone), she also told the story of tougher times when white rice was scarce and had to be stretched with other ingredients out of necessity. As I got older, I found myself craving this multigrain rice – known as japgokbap – for its chewy texture and nutty, sweet flavor. It’s a natural match for the robust flavors of Korean food, from fermented kimchi and marinated meats to spicy soups and stews. While there’s no single formula for japgokbap, this version keeps it simple: equal parts white rice and mixed grains/beans, with a small amount of sweet black rice for its signature purple tint. The mix here is just a starting point – feel free to swap in what you have on hand or use a premixed multigrain blend from a Korean market for ease. Just use 1 cup of premixed grains to 1 cup of white rice.