 | |
| Alternative names | Five-grain rice |
|---|---|
| Type | Bap |
| Place of origin | Korea |
| Main ingredients | Glutinous rice,proso millet,sorghum,black beans, andred beans |
| 123 kcal (510 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) orfive-grain rice[2] is abap made ofglutinous rice mixed withproso millet,sorghum,black beans, andred beans.[3] It is one of the most representative dishes ofDaeboreum, the first full moon of the year in theKorean lunar calendar.[4] In the past, the custom of eatingogokbap withboreum-namul (vegetables) andbureom (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 commondiet food, and an increasing number of people replace their daily white rice withogokbap, due to a rise inlifestyle diseases likehigh blood pressure,diabetes, andangina.[5]
