Ogokbap (오곡밥) Five-Grain Rice

Hey guys. Did you miss me?? My exams are finally over so I will be doing my week long of blogging starting todayyyyy!!!!

I am so happy that I will be able to share a number of different recipes over this week, even when I was procrastinating during my exams I was thinking about what recipes I should be posting up when I return.

So to start off the week, I thought that I should introduce you to Ogokbap (오곡밥) or Five-Grain Rice. This is a glutinous rice dish that is usually served at the end of Winter. I'm a bit sad though because I have just missed out on posting this before the change to spring in Korea, but it doesn't matter. It is still quite cold there these days.

Usually a mixture of rice, red beans, black beans, millet, and sorghum, but can be varied with glutinous rice and other grains in place of these. Ogokbap usually served during the end of winter, especially on the first full moon of the year (jeongwol daeboreum 대보름)

In the past, many Koreans ate foods lacking nutritional value during the long winter because food was scarce. Anticipating these problems, they dried grains before the coming of the winter to fulfill the winter’s meals. On the night of jeongwol daeboreum (대보름) , people would eat ogokbap with ingredients such as walnuts, chestnuts, pine nuts, and beans to provide them with adequate energy.

Today, the concept of making ogokbap has been changing. Koreans make ogokbap with many different kinds of grains that do not necessarily mirror those traditionally used in the past. Ogokbap continues to be enjoyed by Koreans for its nutritious and healthf benefits.

And now, for you as the reader to be able to experience the same nutritious and health benefits the recipe:

Ingredients
360 g glutinous rice
80 g black bean
85 g glutinous African millet
85 g glutinous millet
83 g sweet red bean
300 g scalding water
500 g boiling water
rice water
100 g sweet red bean boiled water
500 g water
10.5 g salt

Method
Preparation
1. Wash the glutinous rice, soak in water for 30 min. and drain water on a strainer for 10 min.
2. Wash the black bean, soak in water for 3 hours and drain water on a strainer for 10 min.
3. Wash the glutinous African millet by rubbing until washing water to be clear, soak in water for 1 hour, and drain water on a strainer for 10 min.
4. Wash the sweet red bean and remove foreign elements, drain water on a strainer for 10 min.
5. Wash the glutinous millet and drain water on a strainer for 10 min.
Recipe
1. Put sweet red bean and scalding water into the pot, heat it up for 2 min. on high heat. When it boils, discard the scalding water. Add fresh water to the sweet red bean, heat it up for 3 min. on high heat. Lower the heat to medium, boil for 20 min. taking care the bean not to be burst, drain through a strainer (131 g). Prepare rice cooking water with sweet red bean boiled water after adding water and salt.
2. Put the rice, black bean, glutinous African millet, sweat red bean and rice water into the pot.
3. Heat it up for 2 min. on high heat. When it boils, continue to boil for another 3 min. Lower the heat to medium, add glutinous millet and boil it for 10 min. When the rice become sodden, lower the heat to low, steam for 13 min. Turn the heat off, and let it sit there for 10 min. more to be well-done.
4. Mix them with scoop thoroughly and serve in a bowl.

And there you have it, delicious rice to help warm you up from the inside on a cold Winter's day.




I hope that you enjoy that recipe, and I will see you all tomorrow with another recipe :)