Five-Grain Rice (O-gok-bap) for Prosperity
Five-Grain Rice (O-gok-bap) for Prosperity
Celebrate Daeboreum with Easy Pressure Cooker Five-Grain Rice Recipe
This recipe introduces how to easily make nutritious O-gok-bap, the traditional rice dish for Jeongwol Daeboreum (the first full moon of the lunar new year), using a pressure cooker. It includes all the rich ingredients and tips for cooking delicious multi-grain rice.
Ingredients for Five-Grain Rice- 1/2 cup glutinous foxtail millet
- 1/2 cup glutinous sorghum
- 1/2 cup black beans
- 1/2 cup red beans
- 1 cup glutinous rice
- 1 cup regular rice
- 3.5 cups water
- 1/2 tsp salt
Cooking Instructions
Step 1
Prepare the base for your O-gok-bap by combining 1/2 cup glutinous foxtail millet, 1/2 cup glutinous sorghum, 1/2 cup black beans, 1/2 cup red beans, 1 cup glutinous rice, and 1 cup regular rice. Mixing these grains in the right proportions will create a richer flavor.
Step 2
Rinse the red beans thoroughly in a colander under running water. Place the rinsed beans in a pot, cover them with enough water to submerge completely, and bring to a rolling boil over high heat. Parboiling the beans can help reduce any astringency and yield a softer texture.
Step 3
You can choose to keep the first boiling water for nutritional benefits, but if you prefer to eliminate any potential bitterness, discard this water and rinse the beans again. This step is especially helpful if you’re using older, frozen red beans, ensuring a cleaner taste.
Step 4
Return the clean red beans to the pot. Add enough fresh water to cover them generously. Bring this mixture to a rolling boil again over high heat.
Step 5
Once boiling, turn off the heat and let the red beans soak in the hot water for about 2 hours. Soaking the beans this way ensures they cook evenly and become wonderfully tender, while also deepening their flavor.
Step 6
Rinse the black beans in a colander under running water until clean. Place them in a pot or bowl, add water to cover, and let them soak for about 1 hour. Soaking beans makes them softer and easier to digest when cooked in the rice.
Step 7
Wash the small grains of glutinous sorghum by placing them in a colander and shaking them gently under running water. Drain thoroughly and set aside.
Step 8
Similarly, wash the glutinous foxtail millet by placing it in a colander and rinsing under running water. Shake well to drain and set aside. Both these grains contribute a pleasing chewiness to the rice.
Step 9
Wash the glutinous rice and regular rice together under running water. Rinse gently to avoid breaking the grains, then drain well.
Step 10
Now, it’s time to assemble your O-gok-bap in the inner pot of your pressure cooker. Add the drained black beans, regular rice, glutinous rice, glutinous sorghum, and glutinous foxtail millet.
Step 11
Prepare the red beans that you soaked. You can use the soaking water, but for a less astringent flavor, it’s recommended to drain and rinse them once more.
Step 12
Add the drained red beans to the pressure cooker pot with the other grains. Distribute them evenly amongst the rice and other grains.
Step 13
Pour in 3.5 cups of water and add 1/2 teaspoon of salt. Stir gently to combine all the ingredients. When cooking glutinous rice dishes, it’s advisable to use slightly less water than you would for regular rice. For this recipe, using the ‘white rice’ setting on your pressure cooker instead of the ‘multi-grain’ setting will yield a wonderfully chewy O-gok-bap.
Step 14
Your delicious O-gok-bap is now ready from the pressure cooker!
Step 15
Once the cooking cycle is complete, let the rice steam for a few minutes. Then, gently fluff and mix the rice with a rice paddle. This ensures the grains remain distinct and fluffy.
Step 16
Enjoy your perfectly prepared O-gok-bap, a wonderful addition to your Jeongwol Daeboreum celebration! May it bring you a prosperous and delicious holiday.
