kongnamulbap (soybean sprouts bibimbap)

How To Make kongnamulbap (soybean sprouts bibimbap)

• 1

  Let’s start by making rice ! Add short grain rice to a heavy bottomed pot. Rinse in cold water and drain. Scrub the wet rice by hand for about 10 seconds. Rinse and drain. Scrub, rinse and drain 3 to 4 more times, until the water becomes clear. Pour out as much water as you can. The rice should still be wet. Add 1 cup of water to the rice. Close the lid. Let it soak for 30 minutes.
• 2

  Next, soybean sprouts ! Take soybean sprouts out of the package and put them in large bowl with water. Rinse and drain a couple of times to clean thoroughly. Pick out any brownish or rotten beans. Drain and set aside.
• 3

  Season ground beef (or chopped shiitake mushrooms) Place ground beef in a large bowl. Add soy sauce, black pepper and sesame oil. Mix well and set aside.
• 4

  Make sauce 1. Combine all these ingredients in a second bowl and mix well. Soy sauce, minced garlic, green onion, pepper flakes, honey, chopped onion, green chili pepper, and toasted sesame seeds.
• 5

  Cook 2 eggs sunny-side up and set aside. (If you serve 3 people, prepare 3 sunny-side up eggs).
• 6

  After the rice has soaked for 30 minutes, add the soybean sprouts and the seasoned ground beef over top. 4. Close the lid and bring to a boil over medium - high heat for 10 minutes. After boiling, turn it over with a rice scoop or wooden spoon and mix gently until all the ingredients are well combined.
• 7

  Lower the heat and simmer for another 10 minutes with the lid closed.
• 8

  Transfer it to a serving bowl and place the sunny side eggs on top. Garnish with radish sprouts (muwoo soon). If desired. Serve with the sauce and sesame oil on the side. People can adjust the dish to their personal taste.
• 9

  Makes: 2 to 3 servings Prep & cooking time: 50 minutes to 1 hour.
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