Sticky Ogokbap (Five-Grain Rice) for Jeongwol Daeboreum
A fluffy Ogokbap (five-grain rice) made with mixed grains and red bean cooking water, prepared for Jeongwol Daeboreum (First Full Moon of the Lunar New Year).
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a 3-4 serving recipe for Ogokbap (five-grain rice), prepared during the Jeongwol Daeboreum holiday to wish for family health. Discarding the first boiling water from the red beans removes any astringency, and using the second boiling water to cook the rice imparts a lovely color and flavor. Once the mixed grains are sufficiently soaked, cook them just as you would ordinary rice.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- White rice1 cup
- Glutinous rice1/2 cup
- Proso millet1/4 cup
- Red beans1/4 cup
- Glutinous foxtail millet1/4 cup
- Sorghum1/4 cup
- Salt1 tsp
- Red bean water1 cup
- Bottled water1 cup
- Depending on your preference, you can use more glutinous rice than white rice. You can also prepare chestnuts, jujubes, and black beans.
- Black beans can be soaked in water for about 1 hour.
- Soak the sorghum in water for at least 30 minutes.
- You can soak the glutinous rice in water for about 1 hour.
- Please soak the white rice for about 30 minutes.
- Glutinous foxtail millet and proso millet do not need soaking; just wash them cleanly and drain them in a sieve.
Steps
Here are white rice, glutinous rice, glutinous foxtail millet, red beans, proso millet, and sorghum.
Depending on your preference, you can use more glutinous rice than white rice.
You can also prepare chestnuts, jujubes, and black beans.
Black beans can be soaked in water for about 1 hour.
Because red beans need to be boiled before cooking with the rice, it is best to prepare them first.
Pick out any impurities, rinse thoroughly, and pour in enough water to cover the red beans, then bring to a boil.
When it comes to a boil and reddish water comes out, turn off the heat and discard all the water.
Please discard this first batch of water because it contains astringency as well as components that can cause stomachaches.
Pour in 3 cups of water and boil the red beans.
Boil them just until the beans are tender without bursting.
Scoop out the red beans, and do not discard the red bean water; let it cool.
Soak the sorghum in water for at least 30 minutes.
Change the reddish water that leaches out during the soaking process with clean water so that the astringent taste can be drawn out.
You can soak the glutinous rice in water for about 1 hour.
Please soak the white rice for about 30 minutes.
Glutinous foxtail millet and proso millet do not need soaking; just wash them cleanly and drain them in a sieve.
Combine the red bean water and bottled water to make 2 cups in total. Add 1 tsp of salt and mix.
Since all the grains have been soaked, use slightly less water than the total amount of grains.
Drain all the grains well in a sieve, then mix them together.
Pour in the water and cook just as you normally cook rice.
Here is the finished Ogokbap (five-grain rice).
Ppunwife's tips
- Because red beans need to be boiled before cooking with the rice, it is best to prepare them first.
- Please discard the first batch of water because it contains astringency as well as components that can cause stomachaches.
- Since all the grains have been soaked, use slightly less water than the total amount of grains.
FAQ
Why do you discard the first batch of water used to boil the red beans?
You must pour off the first batch of water to remove astringency and eliminate components that can trigger stomachaches.
How do you remove the astringency from sorghum?
While soaking it in water for at least 30 minutes, change the reddish water that leaches out with fresh, clean water to draw out the astringent taste.
Do glutinous foxtail millet and proso millet also need to be soaked in water?
They do not need separate soaking; simply wash them thoroughly and drain them in a sieve.
How should I adjust the amount of cooking water compared to usual?
Since the grains have been sufficiently pre-soaked, use slightly less cooking water than the total volume of ingredients.
