Korean Purple Rice (Heukmi Bap) 흑미밥

Andrea Riddle
10 Nov, 2021

Korean Purple Rice

Huekmi bap (흑미밥) is more than just a bowl of rice it’s a story on your plate, a vibrant symbol of Korea’s culinary heritage, and a guaranteed way to spark curiosity at the table. Mixing black rice with white rice creates a magical transformation, turning the grains into a stunning purple hue that’s as nourishing as it is eye-catching. The nutty undertones and slightly chewy texture make every bite satisfying, elevating it far beyond an ordinary side dish.

The Story Behind Purple Rice

Traditionally, black rice was considered a rare and luxurious ingredient in Korea, often referred to as "forbidden rice" because it was reserved for royalty. Today, it’s become a common addition to daily meals, valued for its health benefits and rich taste. When cooked, the black rice releases pigments called anthocyanins (the same antioxidants found in blueberries), transforming the entire pot of rice into a gorgeous purple hue.

Why You'll Love Huekmi Bap

Korean Purple Rice

If you're looking to elevate your meals, purple rice is the perfect choice. It’s wholesome and visually stunning, making your dining experience feel special. Plus, it's packed with nutrients like iron, vitamin E, and antioxidants, which are fantastic for boosting energy and promoting overall health. Whether you're serving it as a side or a base for your favorite Korean dishes, it’s guaranteed to impress both the taste buds and the eyes.

A Perfect Match for Korean Cuisine

Huekmi bap effortlessly elevates even the simplest meals. When served in a hot stone bowl (dolsot), the purple rice forms a deliciously crispy layer at the bottom while remaining soft and fluffy on top, creating a delightful texture. Its slightly sticky consistency makes it perfect for enjoying with rich stews like kimchi jjigae or doenjang jjigae, allowing the rice to soak up every bit of the bold, savory flavors.

Fun Tip for Your Kitchen

If you're introducing Korean cuisine to friends or family, purple rice is an excellent starting point. It’s simple yet unique and creates a great conversation starter. Your guests might ask, "Why is the rice purple?" That’s your chance to talk about its royal history and health benefits.

So, I highly recommend giving huekmi bap a try. It’s a dish that truly embodies the essence of Korean cooking—healthy, delicious, and visually striking. 

Key Ingredients

  • Short-grain white rice – This is the foundation of the dish, giving it that signature sticky texture.
  • Glutinous rice (sweet rice) – Adds a chewy and slightly sticky quality, balancing the texture of the white rice.
  • Pressed barley or rolled barley – Introduces a nutty flavor and a slight chewiness, enhancing the overall texture and nutritional value.
  • Black rice (heukmi, 흑미) – The key ingredient that gives the rice its deep purple color and rich, slightly earthy flavor.
  • Water – For cooking the rice, adjusting the water ratio depending on the desired consistency of the rice.

Korean Purple Rice (Heukmi Bap) 흑미밥

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Ingredients

  • 1.5 cups short grain white rice
  • 1/4 cup glutinous (sweet) rice
  • 1/4 cup pressed barley or rolled barley
  • 2 tbsp black rice (heukmi,흑미)
  • 2.5 cup water

INSTRUCTIONS
 

  1. Rinse the rice: Wash the short-grain white rice, glutinous rice, black rice, and barley under cold water. Rinse 3-4 times until the water runs clear.

  2. Soak the rice: Add the rinsed rice mixture to your cooking pot and fill with water. A good rule of thumb is to place your hand flat on top of the rice, then add enough water to cover your knuckles. Let the rice soak for about 30 minutes to ensure even cooking. Note: If you're using a rice cooker or pressure cooker, this soaking step can be skipped.

  3. Cook the rice: After soaking, cover the pot with a lid and cook the rice on medium-low heat for 20 minutes. The cooking time may vary depending on your stove and pot thickness, so adjust the heat as necessary.

  4. Rest and fluff: Once the 20 minutes are up, turn off the heat. Keep the lid on and let the rice sit for another 5 minutes to allow the steam to finish cooking the rice. Then, gently fluff the rice with a paddle or fork to separate the grains.

  5. Serve: The rice should be tender yet distinct, with each grain separate and slightly sticky—perfect for serving with your favorite Korean dishes.

Tried this recipe?Let me know how it was!
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