360 grams of glutinous rice

80 grams of black beans

Sticky sorghum 85g

Sticky millet 85g

Hongdu 83g

300 grams of boiled water

500 grams of boiled water

Red bean water 100g

500 grams of water

Salt10.5g

Unknown taste

Steaming process

An hour takes time.

Simple difficulties

The steps of authentic Korean five-grain rice

1

Wash the glutinous rice, soak it in clear water for about 30 minutes, and then drain it with a sieve for about 10 minute. (440g)。

Wash black beans, soak them in clear water for about 3 hours, and then drain them with a sieve for about 10 minute. ( 140g)。

Knead the sticky sorghum rice until the rice soup is clear, soak it in water for about 1 hour, and then drain the water with a sieve for about 10 minute (120g).

2

Wash the red beans and drain them with a sieve for about 10 minutes.

Wash the sticky millet and drain it with a sieve for about 10 minutes. ( 1 14g)。

Put the red beans and boiled water into the pot, and cook for about 2 minutes with high fire. After boiling, pour out the red bean water. Then put the water into the pot again, cook it for about 3 minutes with high fire, continue to cook it for about 20 minutes with medium fire after boiling, and then put it into a sieve. ( 13 1g)。

three

Put glutinous rice, black beans and sticky sorghum into the pot.

Put the red beans into the boiling water and cook for about 2 minutes. When boiling, turn to medium heat and continue cooking for about 3 minutes. Add sticky millet and cook for about 10 minute. When the rice grains swell, turn to low heat and stew for about 13 minutes, then turn off the heat and stew for about 10 minutes.

four

Stir with a rice spoon and put in a bowl.