Mixed-grain rice (Japgokbap)

Short-grain rice, brown rice, adzuki beans and foxtail millet, cooked in a covered saucepan.

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Method

6 clear steps

1
A heavy saucepan with a tight lid, a second small saucepan and a fine sieve. Use a kitchen scale for these metric quantities. Rinsing, soaking and steaming water is additional where stated.
2
Rinse the white and brown rice together several times in fresh water. Cover with additional water, soak for 30 minutes, then drain in a fine sieve for 10 minutes. Rinse the millet twice and drain for 10 minutes. Rinse the adzuki beans separately.
3
Put the beans in a small saucepan with 500 g water. Bring to a boil, then drain and discard this water. Add 750 g fresh water, bring back to a boil and simmer gently for about 25 minutes, until the beans are cooked but intact. Drain; the source reserves this liquid, but it is not the measured rice-cooking water.
4
Put the drained rice, millet and cooked beans in a heavy saucepan with 550 g fresh water. Stir once and cover. Bring to a boil over high heat; the source takes about 3.5 minutes, but your pan and stove may differ.
5
Lower the heat to maintain a gentle covered simmer for about 15 minutes, then cook on low for about 5 minutes, until the grains are tender. Continue on the lowest heat for about 10 minutes without scorching the bottom. If the rice is still hard and the pan is dry, add a small splash of boiling water and continue covered until tender rather than serving hard grains.
6
Turn off the heat and leave covered for 5 minutes. Gently lift and fold the grains with a rice paddle. Serve four portions; refrigerate any surplus promptly.

South Korea

Short-grain rice, brown rice, adzuki beans and foxtail millet, cooked in a covered saucepan.

Loading kitchen…

6 clear steps

1
A heavy saucepan with a tight lid, a second small saucepan and a fine sieve. Use a kitchen scale for these metric quantities. Rinsing, soaking and steaming water is additional where stated.
2
Rinse the white and brown rice together several times in fresh water. Cover with additional water, soak for 30 minutes, then drain in a fine sieve for 10 minutes. Rinse the millet twice and drain for 10 minutes. Rinse the adzuki beans separately.
3
Put the beans in a small saucepan with 500 g water. Bring to a boil, then drain and discard this water. Add 750 g fresh water, bring back to a boil and simmer gently for about 25 minutes, until the beans are cooked but intact. Drain; the source reserves this liquid, but it is not the measured rice-cooking water.
4
Put the drained rice, millet and cooked beans in a heavy saucepan with 550 g fresh water. Stir once and cover. Bring to a boil over high heat; the source takes about 3.5 minutes, but your pan and stove may differ.
5
Lower the heat to maintain a gentle covered simmer for about 15 minutes, then cook on low for about 5 minutes, until the grains are tender. Continue on the lowest heat for about 10 minutes without scorching the bottom. If the rice is still hard and the pan is dry, add a small splash of boiling water and continue covered until tender rather than serving hard grains.
6
Turn off the heat and leave covered for 5 minutes. Gently lift and fold the grains with a rice paddle. Serve four portions; refrigerate any surplus promptly.