Kongnamul Bap (Soybean Sprout Rice Bowl)

Nguyên liệu

• 1.5 chén short grain rice
• 1.5 chén water
• 1 pound kongnamul (콩나물), soy bean sprouts
• 4-6 ounces beef or pork
• 1 thìa cà phê minced garlic
• 2 thìa cà phê soy sauce
• 1 thìa cà phê rice wine or mirin
• 1 thìa cà phê sesame oil
• 1 chén thinly sliced kimchi (about 1/2 inch thick) preferably fully fermented
• 2 thìa canh juice from kimchi
• 4 thìa canh soy sauce for Sauce (Yangnyumjang)
• 2 thìa cà phê sesame oil for Sauce (Yangnyumjang)
• 1 thìa cà phê gochugaru, Korean red pepper flakes for Sauce (Yangnyumjang)
• 1 thìa cà phê sesame seeds for Sauce (Yangnyumjang)
• 1 thìa cà phê minced garlic for Sauce (Yangnyumjang)
• 1 thìa cà phê Sugar for Sauce (Yangnyumjang)
• 2-3 chopped scallions for Sauce (Yangnyumjang)

Cách làm

1. Rinse the rice. Drain. (This is to make sure the correct amount of water is added.) Place in a pot or rice cooker and add the exact amount of water (1:1 rice to water ratio). Let sit so the rice is soaked. Wash the soybean sprouts and drain well.
2. Cut the meat in small pieces and lightly season with the next 4 ingredients. Cut the kimchi into thin strips (about 1/2 inch). Heat a skillet with a tablespoon of oil over medium high heat. Stir-fry the kimchi for 2 - 3 minutes, adding some juice from kimchi to intensify the flavor, if available. Add the meat and stir-fry for another minute or two. (The meat doesn't need to be cooked through.)
3. Spread the soybean sprouts over the rice, followed by the stir-fried kimchi and meat. Start the rice cooker, or cook over the stovetop (see below).
4. While the rice is cooking, prepare the sauce by mixing all sauce ingredients.
5. When the rice is done, gently fluff up the rice, evenly distributing the sprouts, meat and kimchi. Serve with the sauce on the side.