Multigrain Gangjeong Rice (Japgok Gangjeong-bap)

Photo: Korea Ministry of Food and Drug Safety

Multigrain Gangjeong Rice (Japgok Gangjeong-bap)

Name: Multigrain Gangjeong Rice (Japgok Gangjeong-bap)
Cuisine: South Korea
Ingredients: 50 g Mixed grains (50 g); 50 g Glutinous rice (50 g); 20 g Walnuts (20 g); 20 g Ginkgo nuts (20 g); 20 g Chestnuts (20 g); 60 g Jujube paste (daechu-go) (60 g); 5 g Honey (5 g); 15 g Soy sauce (15 g); 2 g Salt (2 g)

잡곡강정밥

Rice

RiceCourse

594kcal · per serving

Not spicySpice

🌱 Vegan

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Recipe

Multigrain Gangjeong Rice (Japgok Gangjeong-bap)

Not spicyVeganContains: gluten, soy, nuts

Ingredients Tap an ingredient to check it off

Servings1

Mixed grains잡곡(50 g)
50 g
Glutinous rice찹쌀(50 g)
50 g
Walnuts호두(20 g)
20 g
Ginkgo nuts은행(20 g)
20 g
Chestnuts밤(20 g)
20 g
Jujube paste (daechu-go)대추고(60 g)
60 g
Honey꿀(5 g)
5 g
Soy sauce간장(15 g)
15 g
Salt소금(2 g)
2 g

Nutrition per serving

594kcal

120.1gCarbs

15.2gProtein

5.9gFat

1.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wash and soak the mixed grains and glutinous rice, add salt, and cook into rice.
Shell the walnuts, break them coarsely, and toast them in a dry pan.
Stir-fry the ginkgo nuts in oil, remove the skins, and cut each into quarters.
Peel the raw chestnuts, cut them into small cubes, and pan-fry them in oil.
Boil the soy sauce, jujube paste, and honey in 40 g of water, then add steps 2, 3, and 4 and mix well.
Spread the multigrain rice out flat, add step 5, and roll it up.

💡 TipUsing jujube paste adds not only the sweetness of jujubes but also flavor and a sticky texture.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.