Hearty Ogokbap (Five-Grain Rice) for Jeongwol Daeboreum
A 4-serving Ogokbap made with boiled red beans and soaked mixed grains, tinted a lovely color with red bean water.
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 rice is wonderful to enjoy on Jeongwol Daeboreum (the first full moon of the lunar year) while wishing for your family's good health. Using the red bean water—with its astringency removed—and the black soybean soaking water gives the rice a subtle reddish tint and a deep, savory aroma. You can adjust the ratio of regular rice and glutinous rice to match your preferred chewiness and easily cook it in a rice cooker.
- Servings
- 4 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- White rice1 cup
- Glutinous rice1/2 cup
- Black soybeans (seoritae)1/4 cup
- Red beans1/4 cup
- Proso millet1/4 cup
- Sorghum1/4 cup
- Salt1 tsp
Water for cooking rice
- Water for cooking rice2 cups
- I do not like rice that is overly sticky, so I used a 2:1 ratio of regular rice to glutinous rice. If you prefer stickier rice, you can replace all the regular rice with glutinous rice or adjust the ratio to your liking.
- The astringent components in red beans are said to cause stomachaches, so first pour in about 1 cup and a half of water—enough to submerge the beans sufficiently—bring it to a boil, boil for about 2 to 3 minutes, and discard the first water.
- Pour 1 cup of water over the black soybeans and soak for about 30 minutes; mix the glutinous rice and regular rice together, wash them, and soak for about 30 minutes as well.
- Mix the sorghum and proso millet together and submerge them in water, changing the water as needed while soaking for 30 minutes until the reddish components that cause astringency in sorghum are removed.
Steps
Red beans are the only ingredient that needs to be boiled before making the rice, so let's boil them first.
The astringent components in red beans can cause stomachaches,
so first pour in about 1 cup and a half of water, enough to submerge the red beans well, and bring to a boil; in about 2 to 3 minutes, the red bean water will turn yellowish.
Discard this water, and now you can boil them properly.
Pour in about 3 cups of water, cover with the lid, and boil over low heat for 10 minutes until the red beans are neither hard nor mushy.
I boiled mine for over 10 minutes and it seemed a bit overdone.
Strain the boiled red beans through a sieve, and let the red bean water cool well to use as the water for cooking rice.
While the red beans are boiling, you can prepare the rest.
Wash the black soybeans (seoritae), pour in 1 cup of water, and soak for about 30 minutes. (Do not discard this water, as we will use it for cooking the rice.)
Combine the glutinous rice and white rice in one bowl, wash them, and soak for about 30 minutes.
Drain the soaked rice and beans through a sieve to remove excess moisture.
I combined sorghum and proso millet, submerged them in water, and soaked them for 30 minutes while changing the water
until the reddish components that give sorghum its astringency were removed.
Then rinse them through a sieve and drain well.
Place all the rice and mixed grains into the rice cooker pot and pour in 2 cups of the reserved red bean water and soybean water.
Because the grains have already been soaked and boiled, think of it as using less water than usual.
If the red bean water and soybean soaking water together do not reach 2 cups, simply top it off with plain water.
Add 1 tsp of salt, mix well,
and cook using the white rice or mixed grain cycle.
It turned out right in the middle between sticky and fluffy, just the way I wanted.
Ppunwife's tips
- The color is so pretty. To get this reddish tint, you must never throw away the red bean water.
- Ogokbap also tastes delicious wrapped in dried seaweed sheets (gim).
FAQ
Why do you discard the first batch of water when boiling red beans?
The natural astringent components in red beans can cause stomachaches, so you bring the first water to a boil, pour it off, and then boil the beans in fresh water.
How can I adjust the grain ratio if I want a stickier texture?
Depending on your preference, you can replace all of the regular rice with glutinous rice or simply increase the proportion of glutinous rice as much as you like.
How do you measure the right amount of cooking water?
Because the mixed grains have already been soaked and boiled, you need less water than usual. Combine the red bean water and soybean soaking water to make 2 cups, adding plain water if it falls short.
What is the best way to serve the finished Ogokbap?
It is lightly seasoned with salt, so it tastes nutty and delicious on its own, and it also pairs wonderfully wrapped in dried seaweed sheets (gim).
