1 1/2cupwater1.5 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.
Recipe by JinJoo Lee at www.kimchimari.com(c) All content on this site are copyright protected and images are ALL registered at the U.S. Copyright Office. Please do not use my images without my permission. If you’d like to share this recipe on your site, please modify or re-write the recipe and link back to this post as the original source. Thank you.