Ogo-kbap

Ogo-kbap is a traditional Korean dish often prepared during Jeongwol Daeboreum, the first full moon of the lunar year, as a symbol of health and abundance. Combining five healthful grains, it’s a savory and nutritious meal that's light, flavorful, and packed with texture, offering a taste of Korean heritage straight to your table.

Ingredients

🍚 2 cups Sticky rice - 국산 (Korean domestic) brand
🌾 1 cup Foxtail millet - Brand not specified
🌾 1 cup Proso millet - Brand not specified
🌾 1 cup Sorghum - Brand not specified
🫘 1/2 cup Black beans - Sirita brand
🫘 1/2 cup Red beans/Adzuki beans - Brand not specified
💧 850ml Rice cooking water - mixture from soaked bean water
🌰 15 pieces Fresh chestnuts (240g)
🧂 2/3 T Flower salt (8g)
🍬 1 T Sugar
🥢 1/2 to 1 T Sesame oil - or edible oil

Instructions

1- Prepare Sorghum:

Measure 1 cup of sorghum and wash thoroughly, changing water 4-5 times until clear.
Soak in ample water for 24 hours. Drain, wash again, and set aside.

2- Prepare Black Beans:

Measure 1/2 cup of black beans, rinse, and soak them in 300ml of water for 5-6 hours.
Drain, but reserve the soaking water for later use.

3- Prepare Red Beans:

Boil 1/2 cup of red beans on high heat for 4-5 minutes, then discard the water.
Add 1.2L of cold water, bring to a boil, then simmer on medium heat for 25-30 minutes until 80% cooked. Reserve the boiling water.

4- Prepare Rice Cooking Water:

Combine red bean boiling water and black bean soaking water, then add plain water to reach 850ml.

5- Prepare the Other Grains:

Measure and wash 2 cups of sticky rice, 1 cup of proso millet, and 1 cup of foxtail millet together.
Drain but do not soak.

6- Prepare Chestnuts:

Halve 15 fresh chestnuts.

7- Assemble and Season:

In a Cuckoo electric pressure rice cooker, add drained grains, sorghum, black beans, and par-boiled red beans.
Add chestnut halves, sugar, salt, and sesame oil. Pour 850ml of rice cooking water.
Stir until sugar and salt dissolve.

8- Cook in Rice Cooker:

Secure the cooker lid and select the "High-pressure white rice" cooking setting for approximately 35 minutes.

9- Serve:

Fluff the rice with a paddle and serve warm, optionally garnished with a chestnut on top.

Prep Time: 30-40 minutes
Cook Time: 35 minutes
Total Time: ~75-85 minutes
Servings: Varies based on portion size
Equipment: Cuckoo Electric Pressure Rice Cooker, Large metal bowl, Metal measuring cup (200cc), Pyrex measuring jug (1L), Metal sieve/strainer, Metal pot/saucepan, Silicone spatula and metal spoon, Chef’s knife, Wooden cutting board

Cooking Tips:

Soak sorghum for a full day to ensure a softer texture.
Utilize the soaking and boiling water from beans for added flavor.
If desired, add nuts or dried fruits for variation.
Note that sugar and sesame oil not only add flavor but also enhance the texture and appearance.

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O-gok-bap (Five-Grain Rice)