Korean Multigrain Rice (Japgokbap)

Japgokbap, a mix of grains and tender beans, makes a hearty, healthy side. America's Test Kitchen/Kritsada Panichgul

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 [Mom’s] japgokbap (jahp-ggok-bbahp) 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. This rice offers diverse yet harmonious flavors—just as Halmeoni [Grandma] preferred.

And, inspired by Halmeoni, Umma includes no trace of barley. Whenever Halmeoni managed to obtain a sack of white rice during the “no-rice days” campaign, she would forgo barley and stretch her limited supply by mixing in beans and various other grains. To make this rice convenient to prepare anytime, Umma cooks large quantities of beans in her pressure cooker and freezes them to keep on hand.

The cooked beans can be frozen for up to 1 month (or refrigerated for up to 3 days). 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.

Umma’s Kitchen Wisdom: Since I make this rice so often, I always keep cooked soybeans and chickpeas on hand in the freezer (an electric pressure cooker is a super convenient way to cook them), but you can also use canned soybeans and chickpeas. I sometimes rotate dried pinto beans into the mix, applying the same cooking method and duration. Feel free to substitute any other type of beans that you prefer. —Nam Soon Ahn

Total Time: 1 hour Serves 4 to 6

• 1 cup (208 grams) short- or medium-grain white rice
• 1/3 cup (66 grams) prewashed quinoa
• 2 1/4 cups water
• 1/3 cup (54 grams) cooked black soybeans (recipe follows)
• 1/3 cup (52 grams) cooked chickpeas (recipe follows)
• 1/3 cup (50 grams) frozen green peas

Add the rice and quinoa to a medium bowl and cover with 2 inches of 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.

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.

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 it sit for 15 minutes to finish cooking. Immediately fluff the rice with a moistened rice paddle or silicone spatula. Serve.

Pressure-Cooker Beans

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.

Total Time: 15 minutes, plus 8 hours soaking Makes 4 cups

• 1 1/2 cups (292 grams) dried chickpeas or black soybeans, picked over and rinsed

Soak the beans in 1 quart cold water in a large container for at least 8 hours or overnight. Drain and rinse well.

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.

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.

Excerpted from “Umma“ by Sarah Ahn and Nam Soon Ahn. Copyright 2025. Courtesy of America’s Test Kitchen, all rights reserved. Recipe photos by Kritsada Panichgul.