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.
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。
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
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.
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.