In the rich tapestry of Korean traditions, ogokbap, a delightful mix of boiled rice and four other staple cereals, held a special place as a must-have dish during Jongwoldaeborum, celebrated on the fifteenth day of the first lunar month every year.
Also known as ogokjapbap, this dish featured regional variations of five grains, with a common blend including rice, foxtail millet, sorghum, soya beans, and adzuki beans. Historical documents such as Rimwonsipryukji, Kyuhapchongso, and Sejong Sillok documented these grain combinations, showcasing the diversity in the ingredients used over time.
The roots of ogokbap reach deep into history, with mentions of these five grains—rice, foxtail millet, sorghum, millet, and soya beans—found among ancient relics. Tales of bountiful harvests during the Three Kingdoms period and the traditional custom of enjoying ogokbap on Jongwoldaeborum are etched in records like Tongguksesigi.
For generations, Koreans, deeply rooted in agriculture, sustained themselves on boiled rice and rice mixed with a variety of grains. The tradition of savoring ogokbap on Jongwoldaeborum stems from the Korean ancestors’ desire to relish the diverse flavors of cereals cultivated through their painstaking efforts. Beyond taste, ogokbap was valued for its health benefits, reflecting a simple wish for a prosperous harvest, along with the aspiration for five blessings—longevity, wealth, health, the blessing of children, and peaceful death.
In contemporary times, ogokbap has transcended its ceremonial significance and become a culinary delight enjoyed by the Korean people not only during holidays but also in their everyday lives. This enduring dish continues to connect the present with the rich agricultural heritage and wishes for well-being passed down through generations.
