Ogok-bap
Korean rice dish
From Wikipedia, the free encyclopedia
Ogok-bap[2] (Korean: 오곡밥) or five-grain rice[2] is a bap made of glutinous rice mixed with proso millet, sorghum, black beans, and red beans.[3] It is one of the most representative dishes of Daeboreum, the first full moon of the year in the Korean lunar calendar.[4] In the past, the custom of eating ogokbap with boreum-namul (vegetables) and bureom (nuts) on this day helped people replenish nutrients that have been lost during the winter months, when food was scarce.[5] Today, ogokbap is still enjoyed by Koreans for its nutritional and health benefits. It is a common diet food, and an increasing number of people replace their daily white rice with ogokbap, due to a rise in lifestyle diseases like high blood pressure, diabetes, and angina.[5]
| |
| Alternative names | Five-grain rice |
|---|---|
| Type | Bap |
| Place of origin | Korea |
| Main ingredients | Glutinous rice, proso millet, sorghum, black beans, and red beans |
| 123 kcal (510 kJ)[1] | |
| Korean name | |
| Hangul | 오곡밥 |
| Hanja | 五穀밥 |
| RR | ogokbap |
| MR | ogokpap |
| IPA | [o.ɡok̚.p͈ap̚] |
See also
- Chalbap, made of glutinous rice mixed with red beans, chestnut, jujube, and black beans
- Japgok-bap, made of rice mixed with various grains
- Kongbap, made of rice mixed with beans