Ingredients with Measurements:
- 1 cup of mixed grains (brown rice, black rice, barley, millet, and sorghum)
- 2 cups of water
- 1 cup of chopped kimchi
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Rice cooker or pot with lid
- Mixing bowl
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the mixed grains in cold water and drain.
2. In a rice cooker or pot, add the mixed grains and water. Cook according to the instructions of your rice cooker or bring to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes or until the grains are tender and the water is absorbed.
3. In a mixing bowl, combine the chopped kimchi, gochujang, soy sauce, sesame oil, minced garlic, minced ginger, chopped scallions, and chopped cilantro. Mix well.
4. When the mixed grains are cooked, add the kimchi mixture to the pot. Mix well with a wooden spoon or spatula.
5. Season with salt and pepper to taste.
6. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Cooking temperature: Low heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 250
Total fat: 5g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 400mg
Total carbohydrates: 45g
Dietary fiber: 5g
Sugar: 2g
Protein: 7g
Substitutions for ingredients:
- Instead of mixed grains, you can use any type of rice or grain you prefer.
- Instead of kimchi, you can use sauerkraut or any other fermented vegetable.
- Instead of gochujang, you can use any other hot sauce or chili paste.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of sesame oil, you can use any other oil you prefer.
- Instead of scallions and cilantro, you can use any other fresh herbs you like.
Variations:
- You can add cooked vegetables such as carrots, peas, or corn to the dish.
- You can add protein such as tofu, chicken, or shrimp to the dish.
- You can top the dish with a fried egg or sliced avocado.
Tips and tricks:
- Rinse the mixed grains well before cooking to remove any dirt or debris.
- Use a rice cooker for easy and foolproof cooking.
- Use leftover cooked grains to save time.
- Adjust the amount of gochujang to your desired level of spiciness.
- Garnish with extra scallions and cilantro for added flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dish in individual bowls and garnish with extra scallions and cilantro.
Garnishes:
Extra scallions and cilantro
Pairings:
This dish pairs well with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, roasted sweet potatoes, or a mixed green salad.
Troubleshooting advice:
- If the grains are not cooked through, add more water and continue cooking until tender.
- If the dish is too spicy, add more cooked grains or serve with a side of plain yogurt or sour cream.
Food safety advice:
Make sure to store any leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Ogokbap is a traditional Korean rice dish made with five grains. It is a staple food in Korean cuisine and is often served as a side dish or a main meal.
Flavor profiles:
This dish is spicy, tangy, and savory with a nutty flavor from the mixed grains.
Serving suggestions:
Serve this dish as a main meal or as a side dish with other Korean dishes.
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Region: Korean