Ogokbap
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| Alternative names | Five-grain rice |
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| Type | Bap |
| Place of origin | Korea |
| Main ingredients | Glutinous rice, proso millet, sorghum, black beans, and red beans |
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| Korean name | |
| Hangul | 오곡밥 |
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| Hanja | 五穀- |
| Revised Romanization | ogok-bap |
| McCune–Reischauer | ogok-pap |
| IPA | [o.ɡok̚.p͈ap̚] |
Ogok-bap (오곡밥) or five-grain rice is a bap made of glutinous rice mixed with proso millet, sorghum, black beans, and red beans. It is one of the most representative dishes of Daeboreum, the first full moon of the year in Korean lunar calendar. 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. Today, ogokbap is still enjoyed by Koreans for its nutritional and health benefits. It is a common diet food, and 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.
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