Ogokbap (Five-Grain Rice) 오곡밥 五穀

So I have been trying to eat healthy and I love "ogokbap" that I found at the local Super88 supermarket. The only caveat is I have to soak the grains and beans for 5 hours before cooking. So to do it, I just soak it overnight and add 1 cup of brown rice and cook it with a bit more water. (The first time I made it, it was a bit too crunch for my taste. Since making it, I add it to soups, dishes and other times I want a bit more grains/fiber.) Now the only time I have white rice is at Chinese restaurants and sushi (maki rolls/nigiri) etc. Ogokbap is now a staple in my favorite in my diet.

Ogokbap (Five-Grain Rice) 오곡밥 五穀
Although rice is the staple food for Koreans, they also use other grains. They often combine four other grains with glutinous and regular rice (most commonly glutinous sorghum, glutinous millet, dried black beans, and dried sweet beans). Each are cleaned and soaked separately then cooked until the grains have expanded and are well done. The various grains used differ between areas. Koreans tended to use those grains that they planned to plant in the coming year. In the past, Ogokpap was also a substitute of Yakshik for commoners who could not afford to have the ingredients like jujubes, chestnuts, and pine nuts for Yakshik on the first full moon day. Koreans also believe that Ogokpap must be shared by at least 3 different families to bring good luck in the coming year. ( credit: www.koreanrestaurantguide.com)