Korean Nutritious Mixed Rice
Quick answer
Yeongyangbap is a traditional Korean mixed grain rice made with glutinous and regular rice, chestnuts, jujubes, black beans, and shiitake mushrooms.
What makes this special
- Yeongyangbap utilizes a glutinous rice blend so chestnuts and jujubes cling to every chewy bite.
- Glutinous-to-regular rice ratio raises stickiness so toppings cling to every grain
- Mealy chestnut, sweet jujube, nutty black bean, and umami shiitake layer in one pot
Key ingredients
Core cooking flow
- 1 Rinse 1 cup short-grain rice and 1 cup glutinous rice together until the water runs mostly clear.
- 2 Halve 120 g chestnuts so the pieces cook through at the same pace as the rice.
- 3 Slice 80 g shiitake mushrooms thinly so their umami spreads through the pot.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Heat
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.
- 3Heat
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.
- 4Step
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.
- 5Control
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.
- 6Finish
Turn off the heat and let the pot stand covered for 10 minutes so the beans and chestnuts finish softening.
Fluff gently from bottom to top, then serve with seasoned soy sauce if a saltier balance is desired.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
More Rice →Based on shared ingredients and meal pairing
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