Ogok-bap, Steamed Five-grain Rice, 五谷饭, 五穀飯, 五穀ご飯, 오곡밥

Ogok-bap, Steamed Five-grain Rice, 五谷饭, 五穀飯, 五穀ご飯, 오곡밥 Leave a comment

This dish is made up of five different varieties of rice and grains, including glutinous rice, sorghum, millet, adzuki beans, and black soybeans. Koreans used to cook Ogokbap (five-grain rice) on the first full moon (15th day) of the year, according to the lunar calendar, to share with neighbors and wish for peace and a good harvest.

用糯米、粘高粱米、黄米、红豆、黑豆等五种粗粮煮的饭。农历正月十五时,家人聚在一起吃五谷饭,以祈祷一年平平安安、五谷丰登。

五穀飯是放入糯米、高粱、黃米、紅豆、黑豆等五穀做成的飯。這是正月十五(陰曆 1 月 15 日)全家人團聚在一起,懷著祈福之心共同享用的飲食。

もち米、モチキビ、キビ、赤小豆、黒豆の5種類の穀物を混ぜて炊いたご飯。小正月に1年の安泰と豊作を祈願し、多くの人が分け合って食べた料理。

Ingredients (serve 4)
2 cups short grain white rice (1 lb, 450g), 1 cup glutinous rice (7⅓ oz, 220g), ¼ cup dried red beans, ½ cup dried black beans, ½ cup sorghums, ¼ cup glutinous millets, 2½ cups water (625ml, 1 cup red bean cooking liquid, 1½ cups water), ½ tablespoon salt

Preparation
1. Wash the short grain rice and glutinous rice until water runs clear. Add enough water to cover and soak them for 30 minutes and then drain.
2. Wash red beans to remove any stones or rocks. In a medium saucepan, put the red beans and 2 cups water to cover enough. Bring to a boil over high heat, then drain and discard the water. Pour 3 cups of water into the saucepan and bring back to a boil. Reduce the heat to medium-low and cook until red beans are tender. Drain and reserve the red bean cooking liquid.
3. Wash the black beans to remove any stones and soak them for 2 hours.
4. Wash the sorghums and soak them for 2 hours changing water several times. Wash the millets and drain.

Cooking
1. In a large saucepan, place the short grain rice, glutinous rice, red beans, black beans, and sorghums and mix well.
2. In a medium bowl, pour 1 cup of red bean cooking liquid and 1½ cups of water. Season with salt.
3. Pour the liquid over the rice mixture in the saucepan. Cover the saucepan with a lid and bring to a boil over high heat.
4. Place the millets on the top of rice mixture and reduce the heat to medium-low. Simmer for 25 minutes.
5. When the rice is tender but firm, reduce the heat to very low and cook for 5 more minutes.
6. Remove the pot from the heat and gently stir the rice with a wooden spoon. Serve in a bowl.

en.wikipedia.org/wiki/Ogok-bap

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