Korean Multigrain Rice: More Than a Meal, It’s a Cure (Recipe Included)

Koreans know how to make delicious and healthy food with seasonal ingredients. You don't need any pills when you have this Korean multigrain rice full of nutrients~

Let me share the recipe with you~

■ Main Ingredients: Rice (11/2 cups/300g), soaked in water, Kidney Beans (30g), Chestnuts (40g), peeled and chopped, Ginkgo Nuts (6 pieces), Button Mushrooms (50g), sliced, Jujubes (15g), pitted and chopped, Ginseng (40g), peeled and chopped, Water (11/2 cups/300ml), Salt (1/2 teaspoon)

■ Seasoning Ingredients: Soy Sauce (2 tablespoons), Tofu (1 tablespoon), mashed, Sesame Oil (2 tablespoons), Sesame Seeds (1 tablespoon), Water (3 tablespoons), Sugar (1 teaspoon), Chives (1 tablespoon), sliced

■ Korean Multigrain Rice Cooking Procedure

1. Add the soaked rice, button mushrooms, jujubes, chestnuts, kidney beans, and water to a stone pot. To prevent cracks, you can boil some rice water in it first.

2. Add salt and stir the ingredients. Bring to a boil over high heat without a lid.

3. When the water is almost absorbed, add the ginkgo nuts and cover the pot with a lid. Lower the heat and let it simmer for about 15 minutes.

4. In a small bowl, whisk together the soy sauce, water, sugar, tofu, and chives. Then add the sesame seeds and sesame oil and mix well. This is the sauce for the rice.

5. Enjoy your Korean multigrain rice with the sauce. 

This recipe is by Lee Soon-ok, the first female chef in Korea and the winner of the 2018 Korean Wave Awards for Traditional Culture Korean Food. (Source: EBS)

Some additional information or suggestions:

- You can also add other ingredients that are good for your health, such as pine nuts, walnuts, or dried fruits, to the rice.

- Stone pots are traditional Korean cookware that retain heat well and create a crispy crust on the rice. You can find them in Korean grocery stores or online.