Perfectly Cooked Glutinous Multigrain Rice (Okgokbap)
Perfectly Cooked Glutinous Multigrain Rice (Okgokbap)
How to Make Delicious Okgokbap: Daeboreum Festival Recipe
On the 15th day of the first lunar month, we celebrate Jeongwol Daeboreum, a traditional Korean holiday. On this day, it’s customary to eat ‘mugeun namul’ (dried seasoned vegetables preserved from spring) and ‘Okgokbap’ (five-grain rice). Today, let’s learn how to make a wonderful Okgokbap, a type of glutinous rice, perfect for this special occasion.
Ingredients- 1 bowl of soaked mixed grains (Okgok)
- 2 bowls of glutinous rice
- 2 bowls of water
- 2 teaspoons of salt
Cooking Instructions
Step 1
Prepare 1 bowl of soaked mixed grains (Okgok), often sold pre-soaked at markets. Measure using a standard rice bowl. Rinse the grains thoroughly under running water until clean.
Step 2
Measure out 2 bowls of glutinous rice, which is key for that wonderfully sticky texture. Rinse the glutinous rice well too.
Step 3
Combine the rinsed glutinous rice and mixed grains in your rice cooker. Add 2 bowls of water and dissolve 2 teaspoons of salt into the water before pouring it over the grains. Since the grains and beans are already soaked, you’ll need slightly less water than you would for regular multigrain rice. Select the ‘Multigrain’ or ‘Mixed Grains’ setting on your rice cooker and start the cooking process.
Step 4
Your delicious Okgokbap is ready! You can already smell the wonderful aroma of freshly cooked rice.
Step 5
As soon as the cooking cycle is complete, open the rice cooker lid. Immediately use a rice paddle to gently fluff and mix the rice from the bottom up. This step is crucial to prevent the rice from becoming mushy or clumpy and ensures a perfect, separated grain texture.
Step 6
The Okgokbap has turned out beautifully and smells amazing! Seasoning the rice slightly, as we did with the salt, really enhances its flavor and makes it even more delicious. Enjoy this hearty and nutritious rice while it’s warm!
