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 295 kcal
Author JinJoo


  • 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


  1. 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.

  2. 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.

  3. Select Mixed Grain Rice or "Japgok" function and Cook. Mine came up as 45 minutes cooking time.

Recipe Notes

Nutrition Facts
Korean Multigrain Rice (Japgokbap or Ogokbap)
Amount Per Serving
Calories 295 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 154mg7%
Potassium 314mg9%
Carbohydrates 61g20%
Fiber 5g21%
Protein 8g16%
Vitamin C 0.2mg0%
Calcium 25mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.