ogok-bap

{{Short description|Korean rice dish}}

{{Infobox food

| name = Ogok-bap

| image = Ogokbap.jpg

| caption =

| alternate_name = Five-grain rice

| country = Korea

| region =

| national_cuisine =

| creator =

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| type = Bap

| course =

| served =

| main_ingredient = Glutinous rice, proso millet, sorghum, black beans, and red beans

| minor_ingredient =

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| serving_size = 1

| calories = 123

| calories_ref = {{Cite web|url=http://www.hansik.org/kr/board.do?cmd=view&bbs_id=021&menu=PKR2010100&lang=kr&art_id=175|title=ogok-bap|website=Korean Food Foundation|language=ko|script-title=ko:오곡밥|access-date=16 May 2017}}

| protein =

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{{Infobox Korean name

| title = Korean name

| hangul = 오곡밥

| hanja = 五穀밥

| rr = ogok-bap

| mr = ogok-pap

| koreanipa = {{IPA|ko|o.ɡok̚.p͈ap̚|}}

}}

Ogok-bap{{in lang|ko}} {{Cite web|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|title=주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|date=2014-07-30|publisher=National Institute of Korean Language|trans-title=Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes|format=PDF|access-date=2017-02-24}}

• {{cite press release |date=2014-05-02 |script-title=ko:주요 한식명 로마자 표기 및 표준 번역 확정안 공지 |url=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465 |website=National Institute of Korean Language |language=ko}} ({{Korean|hangul=오곡밥|labels=no}}) or five-grain rice is a bap made of glutinous rice mixed with proso millet, sorghum, black beans, and red beans.{{in lang|ko}} {{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=244855|title=오곡밥(五穀-)|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|access-date=4 March 2017}} It is one of the most representative dishes of Daeboreum, the first full moon of the year in the Korean lunar calendar.{{Cite book|title=Korean Cuisine: An Illustrated History|last=Pettid|first=Michael J.|publisher=Reaktion Books|year=2008|isbn=978-1-86189-348-2|location=London|pages=37}} 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.{{Cite news|url=http://koreana.kf.or.kr/pdf_file/2003/2003_WINTER_E060.pdf|title=Ogokbap: Excellent Source of Nutrients for Late Winter|last=Koo|first=Chun-sur|work=Koreana|access-date=3 March 2017|year=2003|issue=4|volume=17|page=63|format=PDF|archive-url=https://web.archive.org/web/20110722141229/http://koreana.kf.or.kr/pdf_file/2003/2003_WINTER_E060.pdf|archive-date=22 July 2011|url-status=dead}} 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.