Multigrain Nurungji with Quinoa (Japgok-nurungji)

In a rice cooker pot, combine brown short-grain rice, glutinous (sweet) rice, red quinoa, and black rice.

Wash the combined grains by rinsing with water a couple of times, being careful not to pour out the light quinoa seeds.

Add 3 cups of water to the washed grains.

Cook the rice in an electric pressure rice cooker according to the manufacturer's instructions.

Spread the hot, cooked rice evenly onto a baking sheet lined with parchment paper.

Wet your hands with water and press the rice down firmly to create a thin, even, and compact layer.

Bake in a preheated oven at 400°F (200°C) for 1 hour.

Remove the baking sheet from the oven, flip the entire rice sheet over, and peel off the parchment paper.

While still hot, use a bench scraper, knife, or scissors to cut the rice sheet into 12 equal pieces.

Return the cut nurungji to the oven and bake for another 30 minutes until crispy and crunchy.

Let the nurungji cool completely. It can be stored in a ziplock bag at room temperature.

Place 2 pieces of the crispy nurungji into a small pot and add 2 cups of cold water.

Bring to a boil, then cover and simmer for about 12 minutes, or until the rice is soft to your liking.

Serve the hot nurungji soup in a bowl with your favorite side dishes.