grain rice
Wugu rice is made by mixing five kinds of grains, including glutinous rice, sticky sorghum rice, sticky millet, red beans and other beans. Since the past, people have attached great importance to the day when the first full moon rises in the year, which is the 15th day of the first month of the lunar calendar. On this day, people will make grains and rice to share them while praying for peace and good harvest. Because it means that "the food that comes from hundreds of families is the most fragrant", Wugu rice is also called "Baekgaban".
Korean Grain Rice
By WardWehner
Recipe Recommendations
- glutinous rice 360g
- black beans 80g
- red bean 83g
- water 500g
- salt 10.5g
Steps for Korean Grain Rice
1
Wash glutinous rice thoroughly, soak in water for about 30 minutes, and drain off with a sieve for about 10 minutes. (440g). Wash black beans thoroughly, soak in water for about 3 hours, then drain off with a sieve for about 10 minutes. (140g). Rub and wash sticky sorghum rice until the rice washing water is clear water. Soak in water for about 1 hour, and then drain off the water with a sieve for about 10 minutes (120g).
2
Wash the red beans clean and drain off the water with a sieve for about 10 minutes. Wash the sticky millet thoroughly and drain off the water with a sieve for about 10 minutes. (114g). Put the red beans and blanching water in the pan, cook over high heat for about 2 minutes, and pour away the red bean water when boiling. Re-add water in the pan and cook over high heat for about 3 minutes. When boiling, turn to medium heat and cook for about 20 minutes. After cooking until it has not cracked, place in a sieve. (131g). Then add water and salt to the water for boiling red beans to make cooking water
3
Put glutinous rice in the pan. Black beans. Add sticky sorghum red beans and add cooking water, cook over high heat for about 2 minutes, turn to medium heat when boiling, continue cooking for about 3 minutes, add sticky millet and cook for about 10 minutes. When the rice grains are swollen, turn to low heat, simmer for about 13 minutes, turn off the heat and simmer for about 10 minutes.
4
Stir with a rice spoon and serve in a bowl.