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9-Grain Rice (Gugokbap)

Koreans are encouraged to mix whole grains with their rice, both for the health benefits and to encourage farmers to grow crops other than rice. Generally one or two grains are added, but this is a great mix of nine grains & pulses. Usually we buy this pre-mixed at the market, this recipe is literally the ingredients list on the bag! Serving size is estimated based on 1/3 cup uncooked rice, which should yield about 1 cup cooked rice per person. NOTE: It's important to get hulled or split dried beans, otherwise they will need soaking before cooking.

Recipe card by Kitty ZEditorial by recipesvibrant · Updated October 15, 2026
GrainsKoreanAsianVeganLow CholesterolHealthy
9-Grain Rice (Gugokbap)

Total time

65 min

Servings

15

Calories

239.6

Category

Rice

Gugokbap, or 9-grain rice, is a foundational Korean staple that blends diverse textures and earthy flavors into one hearty grain mix. This nutrient-dense batch recipe is perfect for families or meal-preppers looking to streamline their daily cooking with a consistent, plant-based base.

Ingredients

Makes 15 servings

  • 200 black rice
  • 200 pearl barley
  • 200 barley
  • 150 brown rice
  • 100 glutinous rice
  • 50 azuki beans
  • 40 dried black beans

Method

  1. Thoroughly combine all ingredients, and store in an airtight container.

  2. To cook, wash gugokbap thoroughly, then cook in rice cooker according to manufacturer's directions, using the "brown rice" cycle.

  3. Alternatively, cook on stovetop using your favorite method. Whole grains will take at least 45 minutes to one hour to cook.

Cook's notes

  • Soak the azuki and black beans for at least 6 hours before cooking to ensure they soften at the same rate as the rice grains.
  • Use a fine-mesh strainer when rinsing the grain mix to catch the smaller pearl barley and black rice grains that might slip through standard colanders.
  • Since this mixture contains hard beans, always use the 'brown rice' or 'multi-grain' setting on your rice cooker to allow for the longer steaming time required for total tenderness.
  • If cooking on the stovetop, use a 1:2 ratio of grain to water and keep the lid tightly sealed to prevent the steam from escaping during the hour-long simmer.

Easy swaps

  • Instead of azuki beans, use mung beansMung beans cook faster and provide a softer, more delicate texture to the grain bowl.
  • Instead of black rice, use sorghumSorghum offers a similar chewy bite and nutty profile if you cannot source forbidden black rice.
  • Instead of glutinous rice, use short-grain white riceStandard short-grain rice can be used if you prefer a less sticky, more individual-grain texture.
  • Instead of pearl barley, use milletMillet is a great gluten-free alternative that adds a slightly buttery flavor and lighter consistency.

Frequently asked

Do I really need to soak the beans in this mix?

Yes, because the beans are significantly denser than the rice, soaking them ensures they are fully tender by the time the rice grains are perfectly cooked.

Can I add more grains to make it a 10 or 12-grain mix?

Absolutely. You can easily incorporate millet, oats, or quinoa into this mix without changing the cooking method.

Why is my rice coming out too chewy?

This is likely due to insufficient water or cooking time. Ensure you are using the 'brown rice' setting on your cooker, which uses a longer soak and steam cycle.

What should I serve with Gugokbap?

It pairs best with fermented sides like kimchi, seasoned seaweeds, or savory vegetable stir-fries.

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