Ogokbap

Step 1: Put the 1 ⅜ oz dried adzuki beans in a heavy pot with half of the 2 cups water, bring to the boil and boil for 2 minutes. Drain and discard this first water; it removes bitterness.

Step 2: Return the adzuki to the pot with the rest of the 2 cups water and simmer for 20 minutes, until the beans are almost tender but not splitting. Drain, keeping the cooking water.

Step 3: Drain the 1 ⅜ oz dried black soybeans, 9 oz glutinous (sticky) rice and 1 ⅜ oz sorghum. Put them back in the pot with the adzuki and the 1 ⅜ oz millet and stir to mix.

Step 4: Make the adzuki cooking water up to 300 ml with fresh water, stir in the ½ tsp salt and pour it over the grains. The liquid should lie just level with the grains, as sticky rice needs much less water than ordinary rice.

Step 5: Bring to the boil over a medium-high heat, cover tightly, turn the heat to the lowest setting and cook for 20 minutes without lifting the lid.

Step 6: Turn off the heat and leave covered for 10 minutes. It is done when the liquid has gone, the rice is glossy and chewy, and the black beans are soft when pressed. Fluff with a damp paddle and serve with namul and soup.