We are selling bags of organic multi-grain rice. You dont necessarily have to buy each grain separately ;) Check it out: gochujar.com/products/chung-o-10-grain-mixed-rice
If you have a hard time finding susu or millet it might also be labeled as sorghum. That's what it is translated as on the Ottogi brand packaging here in the states. Thanks for sharing your recipe.
That's right! Sorghum is correct. It's funny I've always know these ingredients by their Korean names. But translating them to English makes them sound so alien 🛸Sorghummm 👁
@@FutureNeighbor sorghum used to be used to make sugar in the u.s. and where I live just a generation ago people would grow sorghum and harvest it to make sugar.
I have been searching for this for a while. I made mine using organic millet, glutinous millet, barley, black bean, black rice and glutinous rice. I love it! Thank you👍👍
Thanks for all the help with my Korean lessons. :) I can't believe I haven't watched this video before. I recently made barley rice after reading that adding other grains was common. I'm happy to have found this video!
Thank you for teaching us about different kinds of rice and grains. I really appreciate it! I also like that you explained how to efficiently save and reheat the extras.
Notification squad on deck! Love your videos! Recipes are on point and would to see more tour videos like when you where at the mall. If not it’s ok though! 감사합니다 🌈
I really appreciate that you explained how to make your own mixed rice so throroughly. :3 Here in Germany, it's almost impossible to get and if you can get it somewhere, it costs about 17 euros per 400g... Anyway, I'm glad you guys took the time to show us how to do it at home.
Future Neighbor kamsahamnida! My first TH-camr that actually replied, but I am not surprised as it's part of the reason I love Korean people with all my heart. I truly wish you all the best for the future and can't wait for more content. Thank you for sharing a smile!
Thanks! Love this! I tend to go overboard with how much I make (oh! THAT would be good! Oh! And thaaaat) LOL Lately I've been getting the 7-grain and 12-grain mixes at the Korean markets (at one, when I was buying an assortment of grains, the owner smiled and pointed out the "pre-mixed" JakGokBap LOL). This is SOOOO good for a hearty meal. Got some great pointers from this, thanks!
this channel has really helped me with cooking. everything is to the point but you still find the time to explain all the ingredients and how they fit into the dish. thank you💞🥰
Thank you. There are so many Korean recipes out there, but, I found your explanations very helpful. I would like to cook Korean family meals including side dishes. Many of the recipes on line are for Korean street food. While I have tried many of these and have cooked and served to my friends and family, I would love to understand more about Korean family meals. I cook Korean food from TH-cam Mosel Korean Americans around 4 times a week.
Excellent educational video. I was cooking it wrong. Several Korean Co workers told me how but not as in-depth as yours. Thank you. BtW thanks to grandma for the ox soup. I did it & it’s delicious 😋
I bought a multicereal rice in an asian market and wow I'm shocked. Not only is it tasty and pretty (its purple!!!) but it also doesnt feel as heavy on my stomach as white rice. Now, the problem is that its so good that i tend to eat more than i should 😅
Thank you for this recipe. I went to a Korean market yesterday and ask the person that works there and “first asked if she’s Korean” and she said yes. But when I asked her if she would know if I need the sweet glutinous rice, barley and black rice to make this rice and she said “No!” And that I only need the black rice. So now I’m so bummed!!! I should’ve listened to my gut!! Now I have to wait again until we go to Korean market to get the other ingredients 😬😞🥴
I love Japgokbap! I've used other rice combos but never with millet. I have some millet and will be definitely playing with the different variety of grains in my cabinet. BTW..... mixing the different grains and adding the base rice is a great idea. Now that spring is here and summer approaching do you have any recipe ideas for Pa jeon using the fresh veggies and herbs of the season. I'm always looking for ways to eat fresh, simple and light with seasonal ingredients.
I love Korean food and specially the purple rice (black/white rice) but I’m afraid to make it! Can you please, please make a video on how to make it?!🙏 Big fan of your channel 💕
Excellent video, great sense of humor and nice recipe. Have never tried multigrain rice w millet. Looking forward to include it. Keep up the good work. Great ingredients for your Online FN mart!
I might have missed it but you said when you personal it it's ok to go 1 to 1 ratio. Why can't you cook it in a rice pot if you have say a brown rice setting on your pot? Also do they sell rice mixed or do you have to buy them desperately? Sorry if so many questions but I am on this Korean cooking adventure. I am Japanese and find Japanese cooking too tedious. I had a Korean say my Kimchi Jjigae taste authentic. Love watching you both and have learned a lot! Keep the videos coming!
I’ve always wondered what kind of grains were mixed in!! Whenever I asked how to make it all I would get is “oh we mix a lot of different things together.”
Yea, lot of restaurants serve it like this with the black rice (for the color). But they skip out on the good grains haha. Give it a shot on the weekend ;)
Dan-ul. Too bad you couldn't market all of these AWESOME recipes like Hello Fresh does - I would love it if everything came in a box and we just prep and cook it. Love the food . . . DEE-lish!
Haha yes! Well, hopefully we can get save up some capital from our soon-to-be-launched online market. Then we can try to do something like that. It would be exciting to deliver fresh K-meals to everyone. Haha, would love to see people's reaction when Kkongchi-jjorim arrives at their doorsteps 🤣
I only have the black rice on hand which I rarely use LOL..... I think it has been like 3 years ? I still haven't finish the 1kg pack I bought from Seoul. Because you only need couple of spoon of it for the color ^_^ Since I keep it in the freezer it still all good to use
Thank you thank you thank you for doing this video! I have been looking in my Korean markets for multigrain rice, I see it in many videos and could never find it! Now I can make it!! Is there a reason it's NOT sold like this??
Hey Gretchen! No problem - happy that you know now ;) Many Korean markets will sell the grains separately or in a mix. Many restaurants don't sell it like this - cause it gets expensive haha
I kept wanting to ask why your rice looks purple and brownish. Today, I understand you were eating multi-grain rice! Also, you make cooking rice fun lol My only concern is does the texture feel different than regular rice? And does all the grain cook at the same time?
Hey Ginny! the more grains you add - the more chew there is! So definetely, not as smooth as simple white rice. Grain and beans will fully cook as long as you do pre-soaking (3 hours or overnight). I think its worth introducing to your diet if you regularly eat alot of rice Ginny 👍
Dan-yul I am Asian too ^_^ So eat rice everyday, at least once a day. I showed my mom this vid. We are trying to come up with our own mix as our rice is slightly different than the ones in Korea. But it's such a great idea though! Thank you for sharing!
Hi Daniel, great video, I always get nervous when I cook rice but this helps alot, so just random silly question, we don't presoak the white rice? I noticed that you just added it into the presoaked multigrain. And do we rinse at all? I guess that why I get nervous to cook rice I think about it too much🙄
Hey Ruth! Yes, I know exactly what you're talking about. Rice (as simple) as it looks, gets complicated when you mix other grains or use different cooking devices. Anyhow, yes you can soak the white rice as well! The short-grain white rice only requires about 30 minutes. I just threw it in as it produces a similar result to when you don't soak it. Trying to keep track of 30 minutes & 3 hours... quickly becomes more work. So I just throw it in at once ✌️
Roxana Flores red bean need to be precooked until boiling for 10-15 mins, discard of water then mixing with multi grain and cook guarantees you will enjoy it softness and the flavour is awesome 👏
Roxana Flores sorry, I need to correct it, 1 cup of bean with 4 cup water cook on high heat 15mins, then low heat with lid cover for fifty mins, reserve the water to cook with rice,
1. I'm watching this on 2020 hollaaa 2. Is there just purple rice? Or is Koeran purple rice a blend of black and white rice? I tasted some in Suwon and I AM DYING TO FIND PURPLE RICE!
I've been looking for a multigrain rice recipe. It's been suggested for my diabetic diet. What I've found in my market is just wild rice mixed with brown rice. I've seen some using pearled barley. I'll look for that. I've never seen those beans here. Guam here. Can you suggest a black bean substitute? If I use canned beans would that be okay? Your multigrain rice looked perfect. I can eat that rice with those roasted sea weed alone.
That look really delicious. I recalled you mention of doing online shopping for korean food. Will you deliver to England? I love Korean food unfortunately we do not have a shop that specifically deal with Korean food here and even online. So do keep me up to date as I like to order a few stuff.
Can someone help? When I went to the store I saw 야생 흑미 and 자연 흑미 but not really 찰흑미. I'm confused what the difference is between these. I know what the english translation for these are already. I just want to know which one people use for cooking rice and how each would change the rice. I tried to research online with no luck. I want to make sure I'm buying the right one since it is pricey. Thank you!
I have made multi-grain rice few times and today I wanted to add some beans in it. I used red azuki beans, 6 hours presoaked, and I cooked the multi-grain rice using pressure cooker. The azuki beans are still hard :/ Would other beans turn out better?
Hello. Does Korea have multi grains in single pack for convenience like Japan has? I'm looking for single packs of multi grains so that whenever I cook rice, I only need to add 1 pack of 16 or 20 types of mixed grain with my rice. Please reply.
Hey Dan-yul, thank you for sharing so many great recipes - I'm having fun giving them a whirl! Just a quick question, can this rice be sweetened, or could you add seasoning to it?
Can anyone help me? I bought the assi brand 12 grain blend from my asian store. Its brown rice based and has beans. Is this meant to be mixed with white rice or eaten as is. Also anyone know the ratio of my mix to water for my rice cooker? Thank you if anyone can help!
i'm so lazy so i just buy the pre-mixed Mixed 8 Grains from the korean mart lol. i add around 1/4 amount to normal white rice, what would you recommend? half- half?
We are selling bags of organic multi-grain rice. You dont necessarily have to buy each grain separately ;) Check it out: gochujar.com/products/chung-o-10-grain-mixed-rice
Future Neighbor - Rice for "all the ladies." 🎵
If you include all these grains in your website I probably would buy ☺️, but now I will check if i have some in my pantry 😇
I did have a longer Beyonce cut. But out of shame, I edited it out! 😅
Haha good idea. I will have to check to see if grains will work for intl shipment ☺️
Future Neighbor Thank you.
You guys have really helped me to improve my cooking and for this I am super grateful of this channel.
민suga Fanxychild.offonoff I love your prof pic
Kojima Tae I love your profile pic too xx
Happy that you are cooking along with us 😝
민suga Fanxychild.offonoff your very welcome anything to help
If you have a hard time finding susu or millet it might also be labeled as sorghum. That's what it is translated as on the Ottogi brand packaging here in the states. Thanks for sharing your recipe.
That's right! Sorghum is correct. It's funny I've always know these ingredients by their Korean names. But translating them to English makes them sound so alien 🛸Sorghummm 👁
@@FutureNeighbor sorghum used to be used to make sugar in the u.s. and where I live just a generation ago people would grow sorghum and harvest it to make sugar.
Mmm! I love throwing barley and wild rice into mine. I love the chewy texture!
I’ve always wanted to know how to make this!! It looks great!!
Yes, feel free to work with local grains. Pre-soaking is the key thing! 👍
I have been searching for this for a while. I made mine using organic millet, glutinous millet, barley, black bean, black rice and glutinous rice. I love it! Thank you👍👍
Thanks for all the help with my Korean lessons. :) I can't believe I haven't watched this video before. I recently made barley rice after reading that adding other grains was common. I'm happy to have found this video!
I’m loving Korean cooking even more than I did before 😍🇰🇷all because of your channel ❤️keep up the good work ☺️👍🏻
Thanks Conan!! Love the comment. Seeing it done once makes it much more approachable! Tag us once if you whip-up some dishes!
Future Neighbor definitely will remember to tag you whenever I make a dish of yours again ❤️
I've always wanted to know how do Korean restaurants and families prepare this kind of healthy and purple looking rice. Thanks for sharing!
Hahaha Daniel I love your personality. You’re so...charismatic. I love it! Good vibes. And this looks 🔥🔥🔥
Thank you Mia. Glad you're enjoying this videos. One day, you gotta join us in the kitchen🕺
Thank you for teaching us about different kinds of rice and grains. I really appreciate it! I also like that you explained how to efficiently save and reheat the extras.
Notification squad on deck! Love your videos! Recipes are on point and would to see more tour videos like when you where at the mall. If not it’s ok though! 감사합니다 🌈
Yes, I think we sprinkle in a little bit more of those videos this year 😉
I've been craving mixed rice but didn't know what to use at home, I'm glad I found this video
It's really simple but I've never thought of mixing different type of grains before, will do it now! ¡ Muchas gracias amigos !
¡ De nada, De nada! Makes more a healthier meal ✌️
I've used pressure cookers all my life, and I'm getting old. I've always presoaked any beans or grains before cooking them. Safer and does better.
I really appreciate that you explained how to make your own mixed rice so throroughly. :3 Here in Germany, it's almost impossible to get and if you can get it somewhere, it costs about 17 euros per 400g... Anyway, I'm glad you guys took the time to show us how to do it at home.
Thank you so much for these videos. 😉 hope you have a lovely day and keep up the good work!
Thanks Vishanti! Happy you are enjoying them 🤓
Future Neighbor kamsahamnida! My first TH-camr that actually replied, but I am not surprised as it's part of the reason I love Korean people with all my heart. I truly wish you all the best for the future and can't wait for more content. Thank you for sharing a smile!
Thanks! Love this! I tend to go overboard with how much I make (oh! THAT would be good! Oh! And thaaaat) LOL Lately I've been getting the 7-grain and 12-grain mixes at the Korean markets (at one, when I was buying an assortment of grains, the owner smiled and pointed out the "pre-mixed" JakGokBap LOL). This is SOOOO good for a hearty meal. Got some great pointers from this, thanks!
this channel has really helped me with cooking. everything is to the point but you still find the time to explain all the ingredients and how they fit into the dish. thank you💞🥰
Thank you. There are so many Korean recipes out there, but, I found your explanations very helpful. I would like to cook Korean family meals including side dishes. Many of the recipes on line are for Korean street food. While I have tried many of these and have cooked and served to my friends and family, I would love to understand more about Korean family meals. I cook Korean food from TH-cam Mosel Korean Americans around 4 times a week.
In my country, when I visit my favorite Korean restaurant, my rice has to be purple rice! That includes my kimbap too! I feel healthy eating them!
Excellent educational video. I was cooking it wrong. Several Korean Co workers told me how but not as in-depth as yours. Thank you. BtW thanks to grandma for the ox soup. I did it & it’s delicious 😋
I've been making this recently in my instant pot, I just hit the multi-grain button, et voila! So easy! Thanks for all of the great recipes :)
Best recipe for multigrain rice I’ve found. Great job guys!
Absolutely love this guy 💖
I bought a multicereal rice in an asian market and wow I'm shocked. Not only is it tasty and pretty (its purple!!!) but it also doesnt feel as heavy on my stomach as white rice. Now, the problem is that its so good that i tend to eat more than i should 😅
5:30 danyul has the best humor ever 👏😂
Gotta keep it real! 🤓One day...we will upgrade our kitchen-ware.
I’m glad this was recommended and is surprisingly simple. A whole new worlllld 🎶 💕 Thank you 😊
Thanks so much 👍👍👍 to teach us how to cook black rice with bean.🙏🙏❤😀
Thank you for this recipe.
I went to a Korean market yesterday and ask the person that works there and “first asked if she’s Korean” and she said yes. But when I asked her if she would know if I need the sweet glutinous rice, barley and black rice to make this rice and she said “No!” And that I only need the black rice. So now I’m so bummed!!! I should’ve listened to my gut!! Now I have to wait again until we go to Korean market to get the other ingredients 😬😞🥴
Great video, i've always wanted to know how to make this rice. Thanks again. Will have to go buy the ingredients over the weekend.
I love Japgokbap! I've used other rice combos but never with millet. I have some millet and will be definitely playing with the different variety of grains in my cabinet. BTW..... mixing the different grains and adding the base rice is a great idea.
Now that spring is here and summer approaching do you have any recipe ideas for Pa jeon using the fresh veggies and herbs of the season. I'm always looking for ways to eat fresh, simple and light with seasonal ingredients.
Hey Angela! Yes, we will add to the video queue. It's about time for some light pancakes!
Yaaaasssss!!! I've been waiting for someone to make this rice video!! Thank you!! Muchas gracias!!
I love Korean food and specially the purple rice (black/white rice) but I’m afraid to make it! Can you please, please make a video on how to make it?!🙏 Big fan of your channel 💕
Excellent video, great sense of humor and nice recipe. Have never tried multigrain rice w millet. Looking forward to include it. Keep up the good work. Great ingredients for your Online FN mart!
Thanks Ruth! Yes, give it a shot. Good healthy way to include rice :)
Fantastic! U made me wanna cook more banchans and korean rice
I might have missed it but you said when you personal it it's ok to go 1 to 1 ratio. Why can't you cook it in a rice pot if you have say a brown rice setting on your pot? Also do they sell rice mixed or do you have to buy them desperately? Sorry if so many questions but I am on this Korean cooking adventure. I am Japanese and find Japanese cooking too tedious. I had a Korean say my Kimchi Jjigae taste authentic. Love watching you both and have learned a lot! Keep the videos coming!
YAASS!!! Thank you Daniel!! This is exactly what I've been looking for!
Yaay Erika! Hope you get a chance to experiment with it ;)
I’ve always wondered what kind of grains were mixed in!! Whenever I asked how to make it all I would get is “oh we mix a lot of different things together.”
Your voice is so soothing ❤️❤️❤️❤️❤️🌺🌺❤️❤️❤️❤️❤️
Yessss thank you for this. I always get it at the restaurant but had no idea what the name was
Yea, lot of restaurants serve it like this with the black rice (for the color). But they skip out on the good grains haha. Give it a shot on the weekend ;)
i got to get those cookbooks. thanks so much now i know why your rice is colored
You are too much! 😂😂 Ok, Let's make Rice!! Have a nice weekend!!
라이스 parrrrrtaaaay 🙌
Future Neighbor 💃😄
Love you guys from India
So, i can just take the rice out of the freezer, put it on a plate and microwave it. Did i get this right? 🤩
Dan-ul. Too bad you couldn't market all of these AWESOME recipes like Hello Fresh does - I would love it if everything came in a box and we just prep and cook it. Love the food . . . DEE-lish!
Haha yes! Well, hopefully we can get save up some capital from our soon-to-be-launched online market. Then we can try to do something like that. It would be exciting to deliver fresh K-meals to everyone. Haha, would love to see people's reaction when Kkongchi-jjorim arrives at their doorsteps 🤣
I will be using a rice cooker, how much water would I be using?
I really wanna try this type of rice 😍😍 Thank you!
I made the multigrain rice just exactly as you did in a pot but the beans were still a little "aldente" for me. What can I do to cook the beans thru.
Daniel!! How are you guys?? I haven't visited my favorite channel in a while 💕
I only have the black rice on hand which I rarely use LOL..... I think it has been like 3 years ? I still haven't finish the 1kg pack I bought from Seoul. Because you only need couple of spoon of it for the color ^_^ Since I keep it in the freezer it still all good to use
Its the same situation here haha.
Love this
Thank you thank you thank you for doing this video! I have been looking in my Korean markets for multigrain rice, I see it in many videos and could never find it! Now I can make it!! Is there a reason it's NOT sold like this??
Hey Gretchen! No problem - happy that you know now ;) Many Korean markets will sell the grains separately or in a mix. Many restaurants don't sell it like this - cause it gets expensive haha
I kept wanting to ask why your rice looks purple and brownish. Today, I understand you were eating multi-grain rice! Also, you make cooking rice fun lol My only concern is does the texture feel different than regular rice? And does all the grain cook at the same time?
No difference in texture. There might be a slight change in flavor. Think of rice like pasta.
Hey Ginny! the more grains you add - the more chew there is! So definetely, not as smooth as simple white rice. Grain and beans will fully cook as long as you do pre-soaking (3 hours or overnight). I think its worth introducing to your diet if you regularly eat alot of rice Ginny 👍
Dan-yul I am Asian too ^_^ So eat rice everyday, at least once a day. I showed my mom this vid. We are trying to come up with our own mix as our rice is slightly different than the ones in Korea. But it's such a great idea though! Thank you for sharing!
Thank you so much for all the tips
Hi Daniel, great video, I always get nervous when I cook rice but this helps alot, so just random silly question, we don't presoak the white rice? I noticed that you just added it into the presoaked multigrain. And do we rinse at all? I guess that why I get nervous to cook rice I think about it too much🙄
Hey Ruth! Yes, I know exactly what you're talking about. Rice (as simple) as it looks, gets complicated when you mix other grains or use different cooking devices. Anyhow, yes you can soak the white rice as well! The short-grain white rice only requires about 30 minutes. I just threw it in as it produces a similar result to when you don't soak it. Trying to keep track of 30 minutes & 3 hours... quickly becomes more work. So I just throw it in at once ✌️
Future Neighbor awesome thanks so much 🙂
Glutinous millet at H Mart...$17.00!!! Got regular millet instead.
Thank you for sharing info. I learned a lot today
I soak over night but can NEVER get the beans ro be soft. Are they supposed to be "crunchy"? Help!!
Roxana Flores red bean need to be precooked until boiling for 10-15 mins, discard of water then mixing with multi grain and cook guarantees you will enjoy it softness and the flavour is awesome 👏
Roxana Flores sorry, I need to correct it, 1 cup of bean with 4 cup water cook on high heat 15mins, then low heat with lid cover for fifty mins, reserve the water to cook with rice,
My rice is always a bit mushy, but still tasty. I made brown rice and lentils today. Wish I had seen this video earlier. Lol
No worries! Probably adding a tad bit too much water. Reduce by 1/2 a cup and see how it comes out.
1. I'm watching this on 2020 hollaaa
2. Is there just purple rice? Or is Koeran purple rice a blend of black and white rice? I tasted some in Suwon and I AM DYING TO FIND PURPLE RICE!
do i need to soak if i use a rice cooker?
I've been looking for a multigrain rice recipe. It's been suggested for my diabetic diet. What I've found in my market is just wild rice mixed with brown rice. I've seen some using pearled barley. I'll look for that. I've never seen those beans here. Guam here. Can you suggest a black bean substitute? If I use canned beans would that be okay?
Your multigrain rice looked perfect. I can eat that rice with those roasted sea weed alone.
That look really delicious. I recalled you mention of doing online shopping for korean food. Will you deliver to England? I love Korean food unfortunately we do not have a shop that specifically deal with Korean food here and even online. So do keep me up to date as I like to order a few stuff.
How long and what temperature would you use for the pressure cooker for about 2 cups of multigrain @-@
Yessss I requested this a couple weeks ago!! I’m glad you got to it! Thank you :)
Thank you for the good video idea 👍
Are the beans you used just regular black beans?
Just wondering, does each grain have different cooking instruction or does pre-soaking solves the differences of the grains?
Is mepssal( short grain rice) is the one which is cooked on daily basis with the meals and is it different then jasmine rice ( more expensive or less)
Oh thank you so much
Hi does the black glutinous rice needed to be soaked too? What about white glutinous rice?
If I use a Japanese rice cooker would the water to rice ratio and cook time stay the same?
Have you ever tried a cast iron pot (Dutch oven or similar) for cooking rice? We usually use a rice cooker, but sometimes we use the cast iron.
Yea Dutch oven is the way to go! I actually need to get one. May pick one up during my next visit to the US.
Accidentally bought red adzuki beans instead of black adzuki beans. 🙃 will it still work?
Can you make this rice in a regular rice cooker??
Can someone help? When I went to the store I saw 야생 흑미 and 자연 흑미 but not really 찰흑미. I'm confused what the difference is between these. I know what the english translation for these are already. I just want to know which one people use for cooking rice and how each would change the rice. I tried to research online with no luck. I want to make sure I'm buying the right one since it is pricey. Thank you!
"Just skip this, if you want" he said after I came to this video solely to figure out how the frack people were making purple rice.
hhahaha ikr. same XD
Great video! Do you have any banchan that you particularly like to pair with japgokbap?
I have made multi-grain rice few times and today I wanted to add some beans in it. I used red azuki beans, 6 hours presoaked, and I cooked the multi-grain rice using pressure cooker. The azuki beans are still hard :/ Would other beans turn out better?
Love your video
Hi Future Neighbor, I'm not clear about the rinsing process. Do you rinse before soaking? And do you rinse after soaking?
Hello Hello! You should rinse a few times before you let it soak.
May I ask where can i but these rice bags cus I dont have a Asian market anywhere near me
I Love Cooking ❤
Hello. Does Korea have multi grains in single pack for convenience like Japan has? I'm looking for single packs of multi grains so that whenever I cook rice, I only need to add 1 pack of 16 or 20 types of mixed grain with my rice. Please reply.
Good video thanks 🌷🌷🌷
Does it work freezing thewhite short gain rice as well?
Hey Dan-yul, thank you for sharing so many great recipes - I'm having fun giving them a whirl! Just a quick question, can this rice be sweetened, or could you add seasoning to it?
Thank you.
Love that dam rice, my boy sky told me about it and dam its 🔥
Can I know where you buy all the grains from?
Hiii Dan-Yul~ can I make this in my crock pot?
Thank you
what black rice brand do you use?
Where can I buy the black rice? Can I find it in H-Mart ?
Thanks for telling me how to do it I love the rice so much but I don’t like the yellow thingy
Can anyone help me? I bought the assi brand 12 grain blend from my asian store. Its brown rice based and has beans. Is this meant to be mixed with white rice or eaten as is. Also anyone know the ratio of my mix to water for my rice cooker? Thank you if anyone can help!
Nice
I love you vids.
Damn! His accent🔥
i'm so lazy so i just buy the pre-mixed Mixed 8 Grains from the korean mart lol. i add around 1/4 amount to normal white rice, what would you recommend? half- half?
Haha yea - that's the way to do it. 1/2 & 1/2 or 1/4 & 1/4 ... all good 👍