Main ingredients
glutinous ricered beansblack soybeansfoxtail milletglutinous milletglutinous sorghumginkgo nutschestnutsjujubessojusesame oil
Kim Dae-seok's Ogokbap
A recipe for making fluffy and chewy ogokbap without fail using an electric rice cooker, with a secret ingredient, soju, to cleanly remove any off-flavors and astringency.
Ingredients needed 6 servings
Recipe
Cooking tips
- If you boil the red beans for too long, their skins will burst and they will get crushed when cooking the rice, so it's best to boil them for exactly 15 minutes.
- Adding soju helps remove the rough, astringent taste of the grains, resulting in a much smoother and cleaner-tasting ogokbap.
- If you stir the rice immediately after cooking, the chestnuts and jujubes used for garnish will break apart, so it's neater to remove them first and place them back on top when serving.
- Spread the rice in a wide bowl and let it cool for about 5 minutes to release steam before mixing in the sesame oil; this keeps the rice fluffy and sticky.
Recommended for
- For those who want to make perfect ogokbap without fail for Jeongwol Daeboreum.
- For those who want to easily enjoy nutritious mixed grain rice using an electric rice cooker.
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