Main Dishesclosetcooking
Kongnamul Bap (Korean Beansprout Rice Bowl)
A Korean bean sprout and beef rice bowl served topped with a fried egg and a tasty sauce.
👥 2 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- pot
- bowl
📝 Preparation Steps
1
Place the rice and water in a medium sauce pan and set aside.
2
Mix the soy sauce, rice wine, sesame oil and garlic into the beef.
soy sauce4 tablespoonsteaspoon sesame oil1/2sesame oil1 teaspoongarlic, chopped1 clove
3
Heat the oil in a pan over medium-high heat, add the kimchi and saute for a minute or two.
4
Add the beef and saute until cooked.
5
Place the bean sprouts into the pot on top of the rice followed by the kimchi and beef.
6
Bring the water to a boil, reduce the heat and simmer, covered until the rice is cooked and the water is gone, about ⏱️ 20 minutes.
7
Meanwhile mix the soy sauce, sesame oil, gochugaru, sesame seeds, garlic, sugar and green onion in a small bowl.
soy sauce4 tablespoonsteaspoon sesame oil1/2sesame oil1 teaspoongochugaru (Korean red pepper flakes)2 teaspoonssesame seeds, toasted1 tablespoongarlic, chopped1 clovesugar1 teaspoon
8
Fry the egg sunny side up if having.
9
Mix the rice, sprouts, kimchi and beef and serve topped with the fried eggs and sauce to taste.
eggs (optional)2
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