The five cereals used in ogokbap are different with times and locality, but rice, foxtail millet, kaoliang and red-bean are common cereals.

Besides the four common cereals, Phyongan and Hamgyong provinces used millet or barnyard grass, Hwanghae, Kyonggi and Chungchong provinces beans, Kangwon Province barley and Kyongsang Province glutinous rice.

In some areas ogokbap has been prepared with four or six cereals.

Rice, foxtail millet, kaoliang, millet and beans discovered in relics dating back to about 5,500 years ago show that the Korean people have produced rice and other cereals from more than 5,000 years ago.

According to the old book "Koryo History", the Korean people began to take ogokbap on the January 15th of the lunar calendar from over 1,000 years ago.

The ogokbap-taking custom reflects a desire of the people to have a bumper harvest of the five crops in the new year.

Ogokbap is good for arteriosclerosis, arthritis, neuralgia and rheumatism. It also helps improve stomach and spleen.