Mixed grains (multigrain) 잡곡
Like multigrain bread, multigrain rice is much healthier than plain white rice. For this reason, many Koreans eat multigrain rice with their meals. In korean, it's called "Japgokbap" meaning mixed grain rice. There is no one formula for what grains you have to use but Koreans usually mix 5-10 different grains. Brown rice, brown sweet rice, black rice, barley, black pea, white pea, red bean, sorghum, millet, Job's tears, buckwheat, kidney bean, white cowpea and wild sweet rice are examples of grains Korean enjoy. Often Koreans mix these grains with plain white rice because white rice gives a nice smooth texture and stickiness that other grains lack.
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Sourcing & Selecting
Soak overnight (at least 3 hours) before cooking
Learn how to cook multigrain rice:
cooking multigrain rice in a rice cooker
cooking multigrain rice in a pot