Ogok-bap
 | |
| 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 (515 kJ)[1] | |
| Korean name | |
| Hangul | 오곡밥 |
|---|---|
| Hanja | 五穀밥 |
| Revised Romanization | ogok-bap |
| McCune–Reischauer | ogok-pap |
| IPA | [o.ɡok̚.p͈ap̚] |
Ogok-bap[2] (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]
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