📝 About This Recipe
Ogokbap is a nutritional powerhouse traditionally served during Jeongwol Daeboreum, the first full moon of the lunar year, to wish for health and a bountiful harvest. This vibrant dish combines glutinous rice with four distinct grains and beans, creating a complex tapestry of nutty, earthy flavors and a satisfyingly chewy texture. Beyond its symbolic importance, this purple-hued rice is a delicious, fiber-rich centerpiece that elevates any Korean meal to a celebratory feast.
🥗 Ingredients
The Grains
- 2 cups Glutinous rice (sweet rice) (rinsed until water runs clear)
- 1/3 cup Proso millet (yellow variety preferred)
- 1/3 cup Sorghum (red or brown variety)
The Legumes
- 1/2 cup Dried red beans (Adzuki) (sorted and rinsed)
- 1/2 cup Dried black beans (Seoritae variety preferred)
- 4 cups Water for boiling beans (divided)
Seasoning and Cooking Liquid
- 1 teaspoon Fine sea salt (to enhance the natural sweetness)
- 2.5 cups Red bean cooking liquid (reserved from boiling the adzuki beans)
- 1 tablespoon Toasted sesame seeds (for garnish)
👨🍳 Instructions
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1
Begin by soaking the black beans and sorghum in separate bowls of cold water for at least 8 to 12 hours (overnight). This ensures they cook at the same rate as the rice.
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2
Rinse the glutinous rice and proso millet together until the water runs clear. Soak them in cold water for 1 hour, then drain thoroughly in a fine-mesh sieve.
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3
Place the red adzuki beans in a small pot with 2 cups of water. Bring to a boil for 5 minutes, then discard the water. This 'first boil' removes bitter saponins that can cause digestive upset.
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4
Return the blanched red beans to the pot with 2 more cups of fresh water. Simmer over medium heat for about 20-25 minutes until the beans are cooked through but still firm and intact (not mushy).
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5
Drain the red beans, but crucially, reserve the reddish-purple cooking liquid. Measure out 2.5 cups of this liquid; if you have less, top it up with fresh water.
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6
Stir the 1 teaspoon of sea salt into the reserved red bean liquid until fully dissolved. This salted water will season the grains evenly from the inside out.
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7
In a heavy-bottomed pot (or a Korean stone pot/pressure rice cooker), combine the soaked glutinous rice, millet, soaked sorghum, soaked black beans, and the cooked red beans.
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8
Gently toss the grains and beans together so they are evenly distributed. Pour the salted red bean liquid over the mixture.
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9
If using a stovetop: Cover the pot with a tight-fitting lid. Bring to a boil over medium-high heat. Once boiling, reduce heat to the lowest possible setting.
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10
Simmer on low for 15-18 minutes. You should hear a faint crackling sound toward the end, indicating the water has been absorbed.
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11
Turn off the heat and let the pot sit, undisturbed and covered, for 10-15 minutes. This 'resting' phase is essential for the steam to finish cooking the grains perfectly.
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12
Open the lid and gently fluff the rice with a wet rice paddle (shamoji) to prevent sticking. The rice should be glossy, purple, and beautifully mixed.
💡 Chef's Tips
Always discard the first boiling water from the red beans to avoid a bitter aftertaste and bloating. Do not skip the soaking time for sorghum and black beans, as they are much denser than the rice. If using an electric pressure rice cooker, use the 'Mixed Rice' or 'Gaba' setting for the best texture. You can substitute the grains based on availability; Job's tears (yulmu) or barley also work beautifully in this mix. Ensure you use glutinous rice (sweet rice) rather than standard short-grain rice to achieve the authentic sticky texture.
🍽️ Serving Suggestions
Serve warm alongside traditional Korean side dishes (Banchan) like seasoned spinach or bean sprouts. Pair with a hearty soybean paste stew (Doenjang-jjigae) to complement the nutty flavors of the grains. Wrap spoonfuls of the rice in toasted, unsalted seaweed (Gim) for a simple, nutritious snack. Enjoy with grilled yellowcroaker or mackerel for a complete, protein-rich Korean meal. Top with a sprinkle of toasted sesame seeds or a drizzle of perilla oil for extra aroma.