Sticky and Glossy Ogokbap (Five-Grain Rice)

Ingredients

• You can also prepare half glutinous rice and half regular short-grain white rice.
• Combine everything except the red beans, rinse, and soak for about 1 hour.

Steps

1. Prepare the ingredients

   

   I used to always mix glutinous rice and regular white rice, but for today's five-grain rice, I prepared only glutinous rice.

   You can also prepare half glutinous rice and half regular white rice.

   That is 2 cups glutinous rice, 1/3 cup red beans, 1/3 cup black soybeans (seoritae), 1/4 cup proso millet, and 1/4 cup sorghum.

2. Soak the mixed grains

   

   

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   Put everything except the red beans together, rinse them, and let them soak for about 1 hour.

   I used to wash them separately and then combine them, but at some point I got clever and did it all at once, which is so convenient and nice.

3. How to boil red beans

   

   

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   Pour enough water over the rinsed red beans to submerge them, boil for 2 to 3 minutes, and when the cooking water turns slightly yellowish, discard it.

   It is said that the bitter component in red beans can cause stomachaches, so they are parboiled first. Some people say fresh-harvested red beans are fine without it, but I always parboil them once like this.

   

   

   

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   Add 3 to 4 cups of water back into the pot with the red beans, bring it to a boil, and then simmer over low heat for about 8 minutes.

   When I boiled them for 10 minutes, the red beans in the five-grain rice got mashed.

   They will cook again in the rice cooker, so they do not need to be completely tender.

   

   

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   Strain the red beans through a sieve and collect about 2 cups of the red bean cooking water.

   Drain the soaked rice in a sieve to remove the moisture.

4. Cook the five-grain rice

   

   

   

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   Add the soaked rice, mixed grains, and red beans into the rice cooker, pour in 2 cups of the red bean cooking water, add 1 tsp salt, and mix.

   Just like making yakbap, if the water level just barely covers the rice, you can cook rice that is neither too wet nor too firm.

   

   

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   Cook on the mixed-grain setting, and as soon as it is done, stir right away and transfer to another container.

   You can mix in toasted sesame oil according to your preference, but I like it just as it is.

5. Complete

   

   Sticky and glossy Ogokbap is complete.

   You can make five-grain rice so easily and deliciously using an electric rice cooker.

   

   

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   Because a variety of grains go in and it is lightly seasoned with salt, the rice alone is nutty and delicious.

   Today I made five-grain rice, and starting tomorrow I will post Daeboreum vegetable side dishes one by one.

   Even though Ipchun (the onset of spring) has passed, the cold snap is quite fierce.

   Take good care of your health, neighbors, and have a wonderful day.

Ppunwife's tips

• It is said that the bitter component in red beans can cause stomachaches, so they are parboiled first. Some people say fresh-harvested red beans are fine without it, but I always parboil them once like this.
• When I boiled them for 10 minutes, the red beans in the five-grain rice got mashed. They will cook again in the rice cooker, so they do not need to be completely tender.
• Just like making yakbap, if the water level just barely covers the rice, you can cook rice that is neither too wet nor too firm.
• You can mix in toasted sesame oil according to your preference, but I like it just as it is.

FAQ

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