DISH RESEARCH · Dish
Japgokbap
Also known as: 잡곡밥
Korean short-grain rice cooked with a nutty mixture of barley, millet and black rice.
About Japgokbap
Japgokbap is Korean multigrain rice, a home-style staple made by cooking short-grain white rice with a varied grain mixture. This profile fixes a balanced barley, millet and black-rice combination from the selected cook's recommended grains.
Barley brings a firm nutty chew, millet softens the mixture, and black rice adds an earthy flavour. Mild short-grain rice keeps the grains cohesive without seasoning or sauce.
The cooked rice is fluffy but visibly mixed, with pale grains, golden millet and purple-black kernels. Black rice tints the bowl lavender-purple while barley gives the surface a plump, chewy texture.
Allergens in this recipe
Contains: Barley (gluten).
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Japgokbap
Korean Three-Grain Japgokbap with Short-Grain Rice.
- Short-grain white riceSoft cohesive rice base
- BarleyNutty chew
- MilletTender grain texture
- Black riceEarthy flavour and purple colour
- WaterCooking liquid
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Short-grain white rice:
- Barley:
- Millet:
- Black rice:
- Water:
Origins & food traditions
Korean Bapsang defines japgokbap as short-grain rice mixed with grains such as barley, millet, sorghum, brown or black rice and beans. Beyond Kimchee supplies the complete 1:1 multigrain-to-white-rice method and recommends starting with two to four grains; this profile fixes barley, millet and black rice as its named three-grain version.
Countries
- South Korea
- North KoreaCatalogue link pending review
Cuisines & regions
- Korean Cuisine
- North Korean CuisineCatalogue link pending review