Bowl of korean mixed multigrain rice

Korean Multigrain Rice (Japgokbap or Ogokbap)

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.
Course rice
Cuisine Korean
Keyword daeboreum, healthy rice, mixed grain, multigrain
KoreanCategory Bap (밥)
Prep Time 10 minutes
Cook Time 55 minutes
Resting Time 6 hours
Total Time 1 hour 5 minutes
Servings 6
Calories 295kcal
Author JinJoo Lee


  • 3/4 cup short grain white rice (쌀 ssal) 3/4 cup = 1 rice cooker cup = 180 ml
  • 3/4 cup sweet white rice (찹쌀 chapssal) (aka glutinous or sticky rice)
  • 3 Tbsp Adzuki red beans (팥 pat), Dry 3 Tbs = 45 ml = 1/4 rice cooker cup
  • 3 Tbsp Sorghum (수수 Susu), Dry
  • 3 Tbsp Proso Millet (기장 Kijang), Dry or Glutinous Foxtail Millet (차조 Chajo)
  • 3 Tbsp Chickpeas, Dry
  • 3 Tbsp Black beans, Dry
  • 1/2 tsp sea salt (optional)
  • 1 1/2 cup water 1.5 US Cup = 360 ml = 2 rice cooker cups


  • Soak all dry beans and grains for at least 6 hrs. Except for regular short grain rice and sweet rice. Change water 2~3 times during soaking.
  • When beans and grains are fully soaked, drain and discard water. In your rice cooker (I use Korean pressure rice cooker) pot, add sweet and regular rice, all the soaked beans/grains. Then add fresh water. I use 1:1 dry grains to water ratio. Add salt.
  • Select Mixed Grain Rice or "Japgok" function and Cook. Mine came up as 45 minutes cooking time.


  • Fully soak all beans and change water to make sure all beans are completely re-hydrated and any toxins (lectin) rinsed off.
  • Adzuki red beans can cause some irritation for sensitive stomachs. Soak your beans overnight and pre-cook Adzuki beans if you want to make sure it doesn't cause any digestion issues for people with weak stomachs. But I have no issue so it should be fine for most. ;)
  • Always mix some type of glutinous sweet rice or grain to produce a good chewy texture.
  • To save time, FREEZE re-hydrated beans and sweet rice and add them directly to white rice to make multigrain rice in your rice cooker or Instant Pot in just minutes.
  • Salt is optional but adding a bit of salt makes the most flavorful Japgokbap.


Calories: 295kcal | Carbohydrates: 61g | Protein: 8g | Fat: 1g | Sodium: 154mg | Potassium: 314mg | Fiber: 5g | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 3mg