Jeongwol Daeboreum

16 Feb

Daeboreum (literally “Great Full Moon”) is a Korean holiday that celebrates the first full moon of the new year of the lunar Korean calendar. This holiday is accompanied by many traditions.

One familiar custom is to crack nuts with one’s teeth. It is believed that this practice will help keep one’s teeth healthy for the year.
In the countryside, people climb mountains, braving cold weather, trying to catch the first rise of the moon. It is said that the first person to see the moon rise will have good luck all year or a wish will be granted.
Historically, people played the traditional game named geuybulnori (쥐불놀이) the night before daeboreum. They burned the dry grass on ridges between rice fields while children whirled around cans full of holes, through which charcoal fire blazed. These cans fertilized the fields and got rid of harmful worms that destroyed the new crops.

For breakfast on Daeboreum, Ogokbap (오곡밥 / 五穀밥), a five-“grain” rice consisting of rice, millet, Indian millet, beans, and red beans is served (gok includes grains and beans). This is eaten with various dried herbs. One of the special foods of Daeboreum is Yaksik (약식 / 藥食). This treat is made of glutinous rice, chestnuts, pinenuts, honey, sauce, and sesame oil.
On this day, Koreans traditionally do not give any food to dogs since it is believed that dogs that eat on this day will contract gad flies and become ill during the coming summer.

Ogokbap (오곡밥 / 五穀밥)

The most prominent ingredient in ogok-bap (오곡밥) is chapssal (찹쌀).
Chapssal (찹쌀) is glutinous rice. When glutinous rice is cooked, it becomes sticky. Despite it’s name, glutinous rice does not contain gluten. So for all of you who are on a gluten-free diet, ogok-bap (오곡밥) is perfect for you.
Pat (팥) is a type of red soybean. Red soybeans are often sweetened and consumed as a type of paste in Korean desserts. In ogok-bap (오곡밥) red soybeans are not sweetened and consumed as a bean, not as paste.
There are also black soybeans called komjung kong (검정콩). Komjung kong (검정콩) contains a lot of protein. Komjung kong (검정콩) is the most recognizable ingredient in ogok-bap (오곡밥). They are huge and scattered all throughout the ogok-bap (오곡밥).
Bori (보리), which is barley grain in English, is used to make Korean tea. Bori (보리) is also used in U.S. goods like bread and oatmeal. Bori (보리) is really healthy and known to regulate blood sugar levels.
Lastly, ogok-bap (오곡밥) contains chasusu (차수수). Chasusu (차수수) is sorghum. Sorghum is used in the US as fodder for livestock and sometimes to produce molasses in alcoholic beverages.

So those are all the grains in ogok-bap (오곡밥). As you can see, it’s really healthy. There is some salt in ogok-bap (오 곡밥), but not enough to be bad for your health. Also, ogok-bap (오 곡밥) is consumed with a stew, so it’s not consumed just in and of itself.

– 360 g (2 cups) glutinous rice
– 80 g (½ cups) black bean
– 85 g (½ cups) glutinous African millet
– 85 g (½ cups) glutinous millet
– 83 g (½ cups) sweet red bean
300 g (1½ cups) scalding water
500 g(2½ cups) boiling water
– rice water
100 g (½ cups) sweet red bean boiled water
500 g(2½ cups) water
10.5 g (¾ tbsp) salt
1. Wash the glutinous rice, soak in water for 30 min. and drain water on a strainer for 10 min. (440 g).
2. Wash the black bean, soak in water for 3 hours and drain water on a strainer for 10 min. (140 g).
3. Wash the glutinous African millet by rubbing until washing water to be clear, soak in water for 1 hour, and drain water on a strainer for 10 min. (120 g).
4. Wash the sweet red bean and remove foreign elements, drain water on a strainer for 10 min.
5. Wash the glutinous millet and drain water on a strainer for 10 min. (114 g).
Steps :
1. Put sweet red bean and scalding water into the pot, heat it up for 2 min. on high heat. When it boils, discard the scalding water. Add fresh water to the sweet red bean, heat it up for 3 min. on high heat. Lower the heat to medium, boil for 20 min. taking care the bean not to be burst, drain through a strainer (131 g). Prepare rice cooking water with sweet red bean boiled water after adding water and salt.
2. Put the rice, black bean, glutinous African millet, sweat red bean and rice water into the pot.
3. Heat it up for 2 min. on high heat. When it boils, continue to boil for another 3 min. Lower the heat to medium, add glutinous millet and boil it for 10 min. When the rice become sodden, lower the heat to low, steam for 13 min. Turn the heat off, and let it sit there for 10 min. more to be well-done.
4. Mix them with scoop thoroughly and serve in a bowl.

Source :







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