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]
 | |
| 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] |
See also
edit- 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
References
edit- ^ "ogok-bap" 오곡밥. Korean Food Foundation (in Korean). Retrieved 16 May 2017.
- ^ a b (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-24.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2014-05-02.
- ^ (in Korean) "오곡밥(五穀-)". Standard Korean Language Dictionary. National Institute of Korean Language. Retrieved 4 March 2017.
- ^ Pettid, Michael J. (2008). Korean Cuisine: An Illustrated History. London: Reaktion Books. p. 37. ISBN 978-1-86189-348-2.
- ^ a b Koo, Chun-sur (2003). "Ogokbap: Excellent Source of Nutrients for Late Winter" (PDF). Koreana. Vol. 17, no. 4. p. 63. Archived from the original (PDF) on 22 July 2011. Retrieved 3 March 2017.