Ogokbap (Five-grain rice)

Published : 2012-11-23 19:22
Updated : 2012-11-23 19:22

Five-grain rice (Institute of Traditional Korean Food)

Ogokbap is made up of glutinous rice, glutinous African millet, sweet red beans and black beans. From olden days, Koreans have regarded the day of the first full moon of the year as important. People cooked five-grain rice on that day and shared it with neighbors in the hope of peace and a good harvest. 

Ingredients
● 2 cups glutinous rice 

● 1/2 cup black beans

● 1/2 cup glutinous African millet 

● 1/2 cup sweet red beans, 1 1/2 cups scalding water, 2 1/2 cups boiling water

● 1/2 cup glutinous millet 

● Rice water: 1/2 cup sweet red bean-boiled water, 2 1/2 cup cups water, 3/4 tbsp salt 

1. Wash the glutinous rice, soak in water for 30 min. and drain for 10 min.

2. Wash the black beans and soak in water for three hours and drain for 10 min.

3. Wash the glutinous African millet by rubbing until the water runs clear, soak for 1 hour, and drain for 10 min. 

4. Wash the sweet red beans and remove foreign elements, drain for 10 min. 

5. Wash the glutinous millet and drain for 10 min.

6. Put sweet red beans and hot water into the pot, heat up for 2 min. on high heat. When it boils, discard the water. Add fresh water to the sweet red beans, heat for 3 min. on high heat. Lower the heat to medium, boil for 20 min. making sure the beans do not crack, drain with a strainer. Prepare rice cooking water with sweet red beans and boiled water after adding water and salt. 

7. Put the rice, black beans, glutinous African millet, sweet red beans and rice water into the pot. Heat up for 2 min. on high heat. Continue to boil for 3 min., lower the heat to medium, add glutinous millet and boil it for 10 min. When the rice begins to soften, lower the heat and steam for 13 min. Turn the heat off, and let it sit for 10 min. 

8. Mix the rice thoroughly before serving in a bowl. 

Tips
● When cooking five-grain rice in a steaming pot or steamer, sprinkle the sweet red beans in boiled water with salt while steaming.

(Adapted from the Institute of Traditional Korean Food)