It’s somewhat ironic that this style of multigrain rice, born out of necessity during the Korean government’s campaign to limit rice consumption, is once again popular, for both its flavor and its nutrition. Umma’s japgokbap is a hearty rice blend featuring a variety of textures and tastes to keep you coming back for another bite, and it’s the most frequently eaten rice in our home. It combines the fluffy texture and mild flavor of white rice with the crunchy texture and nuttiness of quinoa, studded with tender beans throughout.
Japgokbap (Multigrain Rice)
Yield: 4 to 6 servings
Ingredients:
- 1 cup (208 grams) short- or medium-grain white rice
- ⅓ cup (66 grams) prewashed quinoa
- 2¼ cups water
- ⅓ cup (54 grams) cooked black soybeans (recipe follows)
- ⅓ cup (52 grams) cooked chickpeas (recipe follows)
- ⅓ cup (50 grams) frozen green peas
Procedure:
1. Add the rice and quinoa to a medium bowl and cover by 2 inches water. Using your hands, gently swish the rice and quinoa to release excess starch. Carefully pour off the water, leaving the rice and quinoa in the bowl. Repeat 2 or 3 more times, until the water runs almost clear. Using a fine-mesh strainer, drain the rice and quinoa.
2A. For an electric rice cooker: Transfer the rice and quinoa to the cooking chamber of a 5- to 6‑cup electric rice cooker. Stir in the water, soybeans, chickpeas, and peas. Cover and cook on the standard rice setting according to the manufacturer’s directions. The machine will automatically shut off when cooking is completed (typically indicated by the “Keep Warm” light turning on). Once the cooking is complete, immediately fluff the rice with a moistened rice paddle or silicone spatula (this ensures even texture and moisture distribution). Serve.
2B. For the stovetop: Transfer the rice and quinoa to a large saucepan. Stir in the water, soybeans, chickpeas, and peas and bring to a boil. Reduce the heat to low (medium if using an electric stove), cover, and cook until the rice is tender and the water is fully absorbed, about 20 minutes. Turn off the heat and let sit for 15 minutes to finish cooking. Immediately fluff the rice with a moistened rice paddle or silicone spatula (this ensures even texture and moisture distribution). Serve.
Notes and Substitutions:
- To store leftovers of the rice, seal the warm rice with a lid and let the rice cool to room temperature, then refrigerate. Reheat leftovers in the microwave, adding 1 tablespoon water per serving of rice.
Pressure-Cooker Beans
Yield: 4 cups
Ingredients:
- 1½ cups (292 grams) dried chickpeas or black soybeans, picked over and rinsed
Procedure:
1. Soak the beans in 1 quart cold water in a large container for at least 8 hours or overnight. Drain and rinse well.
2. Add about 1 inch water and a collapsible steamer basket to an electric pressure cooker (the water should not hit the steamer basket). Add the beans to the basket in an even layer. Lock the lid in place and close the pressure-release valve. Select the high pressure-cook function and cook for 7 minutes.
3. Turn off the pressure cooker and quick-release the pressure. Carefully remove the lid, allowing the steam to escape away from you. Remove the steamer basket from the pot and let the beans cool to room temperature.
Notes and Substitutions:
- You’ll need a 6- or 8‑quart electric pressure cooker.
- This recipe can be easily doubled (the cooking time is the same).
- Feel free to combine chickpeas and soybeans together, but be aware that the black soybeans will bleed color onto the chickpeas.
- The cooked beans can be frozen for up to 1 month (or refrigerated for up to 3 days).
Excerpted from Umma by Sarah Ahn & Nam Soon Ahn. Copyright © 2025. Courtesy of America’s Test Kitchen, All Rights Reserved.
This recipe originally appeared in the
Cool Beans newsletter.
Read the whole story here.