Nutrient-Rich! Sticky Five-Grain Rice Cooked in a Pressure Cooker
Nutrient-Rich! Sticky Five-Grain Rice Cooked in a Pressure Cooker
The Golden Recipe for Five-Grain Rice on the First Full Moon of the Lunar Year, Made in a Pressure Cooker
Try making Ogokbap, a traditional food for Jeongwol Daeboreum (the first full moon of the lunar year), conveniently using a pressure cooker. This delicious and nutritious rice, made with glutinous rice as a base, along with various grains, beans, and chestnuts, can also be easily prepared in an electric rice cooker.
Five-Grain Rice Ingredients- 2 cups glutinous rice (uncooked)
- 1/2 cup red beans
- 1/4 cup sorghum
- 1/4 cup millet
- 1/4 cup black beans (such as Seoritae or Mejukong)
- 150g peeled chestnuts (approx. 5-6 chestnuts, cut into bite-sized pieces)
- Water (a mixture of water from boiling red beans and soaking black beans)
- 2/3 tsp salt
Cooking Instructions
Step 1
First, rinse the black beans well, as they add to the flavor of the Ogokbap. Add enough water to cover the beans and soak them for at least 1 hour, or preferably overnight, to ensure they become tender and delicious when cooked.
Step 2
Now, let’s prepare the glutinous rice, sorghum, and millet. Rinse the glutinous rice until the water runs clear. Lightly rinse the sorghum and millet together as well.
Step 3
In a bowl, combine the rinsed glutinous rice, sorghum, and millet. Add an equal amount of water as the grains and let them soak for about 30 minutes. Soaking them beforehand helps the grains cook to a tender consistency along with the rice.
Step 4
After soaking for 30 minutes, drain the glutinous rice and grains thoroughly using a sieve. Properly draining the water is crucial to prevent the rice from becoming mushy.
Step 5
It’s time to boil the red beans. In a pot, add enough water to cover the red beans and bring to a boil over high heat. Once boiling, continue to boil for 1-2 minutes, then discard the cooking water. This step helps to reduce any astringent taste from the beans. Add 500ml of fresh water and simmer over medium-low heat until the red beans are tender. Adding 2/3 tsp of salt at this stage enhances the sweetness of the beans.
Step 6
Once the red beans are tender, strain them, but reserve the cooking water. This red bean cooking water will serve as an excellent broth for cooking the rice.
Step 7
Now, add all the prepared ingredients to the pressure cooker. Start with the soaked glutinous rice, sorghum, and millet. Then, evenly layer the boiled red beans and the soaked black beans on top. Add the peeled chestnuts, cut into bite-sized pieces.
Step 8
Time to add the cooking water. Combine the reserved red bean cooking water and the black bean soaking water to use as the rice cooking liquid. Typically, for rice alone, the water-to-rice ratio is 1:1. However, since the Ogokbap ingredients have a higher moisture content, it’s best to use slightly less water than usual. Just enough to cover the ingredients is sufficient.
Step 9
With all ingredients and cooking water in the pressure cooker, close the lid and begin cooking. Bring to a boil over high heat. Once the pressure starts to build (indicated by the whistle), reduce the heat to low and cook for an additional 4 minutes. This allows the grains to cook perfectly.
Step 10
After 4 minutes, turn off the heat immediately and let the pressure release naturally for about 10-15 minutes. This steaming process ensures that the grains are cooked through and the flavors meld beautifully.
Step 11
Once the steaming is complete and you open the lid, you’ll find perfectly cooked, glossy, and sticky five-grain rice! To prevent the rice from sticking to the bottom and to ensure even seasoning, gently fluff the rice from bottom to top with a spatula.
Step 12
This freshly cooked Ogokbap, thanks to the glutinous rice, is wonderfully chewy, and the combination of various grains and chestnuts creates a rich and savory flavor. Enjoy this bowl packed with the abundance and health benefits of Jeongwol Daeboreum!
