Five-Grain Rice (O-Gok-Bap) using a Pressure Cooker
Celebrate Lunar New Year’s Day with Easy and Delicious Five-Grain (Sticky) Rice Cooked in a Pressure Cooker
To celebrate Lunar New Year’s Day, I made five-grain sticky rice using pre-cooked red beans from my freezer. Using a pressure cooker makes it surprisingly easy to prepare this traditional dish, not much different from cooking regular rice. Since my family (except me) isn’t a huge fan of sticky rice, I mixed equal parts of regular rice and glutinous brown rice. Feel free to adjust the ratio to your preference!
Ingredients- 1 cup regular rice
- 1 cup glutinous brown rice
- 1 handful foxtail millet
- 1 handful barley
- 1 handful black soybeans
- 1 handful cooked red beans
- 1 handful jujubes (Korean dates)
- 2.5 cups water
- 1.5 tsp salt
Cooking Instructions
Step 1
Traditionally, ‘O-Gok-Bap’ means five grains, typically including glutinous rice, beans, millet, and foxtail millet. However, to suit my family’s preference who don’t particularly enjoy very sticky rice, I used an equal ratio of regular rice and glutinous brown rice. Instead of millet, I added barley for a nutty flavor. If you love sticky rice, you can use 100% glutinous rice instead of the regular and glutinous brown rice mix, or adjust the ratio as you like.
Step 2
Soak all the grains (foxtail millet, barley, black soybeans) for at least 30 minutes. After soaking, drain the soaking water. Add about 1.5 cups of the soaking liquid back to the grains, plus 1 cup of fresh water, to make a total of 2.5 cups of cooking water. Pit the jujubes and add them to the pot. When cooking sticky rice, use slightly less water than you would for regular rice to prevent it from becoming too mushy.
Step 3
Salt is essential for delicious five-grain sticky rice! Add 1.5 teaspoons of salt. This enhances the nutty flavor of the grains and the delightful chewiness of the sticky rice, creating a richer taste.
Step 4
Once the rice is cooked in the pressure cooker, do not let it rest. Immediately use a rice paddle to gently fluff the rice, being careful not to mash the grains. This will ensure each grain is glossy, and the stickiness and flavors are evenly distributed, resulting in a more delicious bowl of O-Gok-Bap.
