Ogok-bap (오곡밥) Posted by Ginny on Jan 8, 2009 in Cuisine
Ogok-bap (오곡밥) is a common dish consumed on Deborum (대보람) or the full moon festival. What is ogok-bap (오곡밥)? It’s a dish of five different types of grain.
The most prominent ingredient in ogok-bap (오곡밥) is chapssal (찹쌀). Chapssal (찹쌀) is glutinous rice. When glutinous rice is cooked, it becomes sticky. Despite it’s name, glutinous rice does not contain gluten. So for all of you who are on a gluten-free diet, ogok-bap (오곡밥) is perfect for you.
Pat (팥) is a type of red soybean. Red soybeans are often sweetened and consumed as a type of paste in Korean desserts. In ogok-bap (오곡밥) red soybeans are not sweetened and consumed as a bean, not as paste.
There are also black soybeans called komjung kong (검정콩). Komjung kong (검정콩) contains a lot of protein. Komjung kong (검정콩) is the most recognizable ingredient in ogok-bap (오곡밥). They are huge and scattered all throughout the ogok-bap (오곡밥).
Bori (보리), which is barley grain in English, is used to make Korean tea. Bori (보리) is also used in U.S. goods like bread and oatmeal. Bori (보리) is really healthy and known to regulate blood sugar levels.
Lastly, ogok-bap (오곡밥) contains chasusu (차수수). Chasusu (차수수) is sorghum. Sorghum is used in the US as fodder for livestock and sometimes to produce molasses in alcoholic beverages.
So those are all the grains in ogok-bap (오곡밥). As you can see, it’s really healthy. There is some salt in ogok-bap (오곡밥), but not enough to be bad for your health. Also, ogok-bap (오곡밥) is consumed with a stew, so it’s not consumed just in and of itself. (ogok-bap by itself would be a very bland dish!) Ok everyone, gotta go, talk to you next time.