Kongnamul Bap (Korean Beansprout Rice Bowl)
- 1 1/2 cup short grain rice, rinsed
- 1 1/2 cup water
- 2 teaspoons soy sauce
- 1 teaspoon rice wine or mirin
- 1/2 teaspoon sesame oil
- 1 clove garlic, chopped
- 1/2 cup ground beef or ground pork or sliced shiitake mushrooms
- 1/2 tablespoon oil
- 1/2 cup kimchi, coarsely chopped
- 1 pound soy bean sprouts, rinsed
- 4 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons gochugaru (Korean red pepper flakes)
- 1 tablespoon sesame seeds, toasted
- 1 clove garlic, chopped
- 1 teaspoon sugar
- 1 green chili, sliced
- 2 green onions, sliced
- 2 eggs (optional)
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Garlic (2 clove)
- Green chili (1)
- Green onions (2)
- Ground beef or ground pork or sliced shiitake mushrooms (1/2 cup)
- Soy bean sprouts (1 pound)
- Condiments
- Rice wine or mirin (1 teaspoon)
Soy sauce (14 teaspoons)
- Cooking & Baking
- Gochugaru (2 teaspoons)
- Oil (1/2 tablespoon)
- Sesame oil (1 1/2 teaspoon)
- Sesame seeds, toasted (1 tablespoon)
- Sugar (1 teaspoon)
- Pasta & Grains
- Rice, short grain (1 1/2 cup)
- Drinks
- Water (1 1/2 cup)
- Refrigerated
- Eggs (2)
- Prepared
- Kimchi (1/2 cup)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published April 27, 2012 (10 months ago).
158 people saved this recipe.
