Rice Medium

Korean Nutritious Mixed Rice

Quick answer

Total time: 65 min
Level: Medium
Servings: 4 servings
Ingredients: 7

About this dish

Yeongyangbap is a traditional Korean mixed grain rice made with glutinous and regular rice, chestnuts, jujubes, black beans, and shiitake mushrooms.

The chestnuts add a starchy, crumbly texture, jujubes bring natural sweetness, black beans contribute nuttiness, and mushrooms round out the umami. The glutinous rice ratio gives the dish a sticky quality that binds the toppings to each grain. The dish relies on the inherent flavors of its ingredients rather than heavy seasoning. While it often appears on holiday and special occasion tables, it works equally well as an everyday meal.

Ingredients (4 servings)

Ingredient	Amount	Unit
short-grain rice	1	cup
glutinous rice	1	cup
chestnuts	120	g
jujubes	6	ea
soaked black beans	80	g
shiitake mushrooms	80	g
water	650	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Rinse 1 cup short-grain rice and 1 cup glutinous rice together until the water runs mostly clear.

Drain in a sieve, then soak for 1 hour so the grains cook evenly and stay sticky without turning hard.
2

Heat

Halve 120 g chestnuts so the pieces cook through at the same pace as the rice.

Remove the pits from 6 jujubes and slice them, keeping the strips slightly thick so they do not disappear during cooking.
3

Heat

Slice 80 g shiitake mushrooms thinly so their umami spreads through the pot.

Drain 80 g soaked black beans very well, because excess soaking water can make the measured cooking water inaccurate and leave the rice too wet.
4

Step

Spread the soaked rice evenly in the pot, then layer the beans, mushrooms, chestnuts, and jujubes on top.

Pour in 650 ml water and avoid pressing the toppings down, so steam can move through the rice.
5

Control

Cover and heat on high until steam rises and the bubbling sound becomes steady.

Reduce to low heat and cook for 25 minutes without stirring, keeping the heat gentle so the bottom does not scorch.
6

Finish

Turn off the heat and rest covered so the beans and chestnuts finish cooking.

Fluff gently from the bottom until the ingredients are even, then serve.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Yeongyangbap utilizes a glutinous rice blend so chestnuts and jujubes cling to every chewy bite.
Finish cue: Turn off the heat and rest covered so the beans and chestnuts finish cooking.
Avoid this: Remove the pits from 6 jujubes and slice them, keeping the strips slightly thick so they do not disappear during cooking.