For Healthier Rice
[Chung-O] 10-Type Multigrain Rice
Many families in Korea prefer Japgokbap (multi-grain rice) over white rice.
That's because whole grains have much more nutrition than white rice. During processing, white rice is stripped of its nutritious husk and bran layers. On the flip-side, nothing beats the taste of fluffy white rice. So how we reconcile the two and add nutrition back into white rice? The Korean answer is to mix-in multi grains when cooking white rice - Japgokbap!
Chung-O multigrain mix has 10 different grains! Each of the grains (listed below) are grown 100% organically. In fact, Chung-O was the first industrial farm to be officially recognized by the Korean government as an organic producer. Chung-O's grains are grown without the use pesticides, chemical fertilizers or any genetically modified organisms. It's one of Korea's leading brands for organic foods.
Furthermore, all of the grains in this mix are 'sprouted grains' - they are harvested during their germination process. The germinating process breaks down starch, which makes the percentage of nutrients in each grain higher. So sprouted grains are more nutritious than regular whole grains and also easier to digest.
This mix also eliminates a cumbersome step in making Japgokbap. Typically, you need to pre-soak grains overnight so that they cook evenly with white rice. In Chung-O's blend, the multigrains are broken-up into equally-sized pieces. This allows for them to cook evenly with the white rice - without pre-soaking.
This saves a lot of time and mindspace - which is much appreciated during busy workdays!