Kong-namul-bap, Bean Sprout Rice, 豆芽饭, 豆芽飯, 豆もやしご飯, 콩나물밥 Leave a comment

This dish is made by cooking rice and bean sprouts in a pot. When cooked, the rice mixture is placed in a bowl and served with soy sauce.

在大米上铺一层豆芽焖出来的饭,将煮熟的饭盛出来放入宽口的大碗里,再加入鲜香的调味酱拌着吃即可。

在鍋裡放入大米後, 鋪上一層豆芽後燜出來的飯。製作調味醬后拌著吃。

釜に米を入れ、その上にもやしを入れて炊いたご飯。ご飯が炊き上がったら、大きめの器に盛り、香ばしいヤンニョムガンジャン(薬味醤油)を入れて混ぜて食べる。

Ingredients (serve 4)
2 cups short-grain rice (1 lb, 450g), 2 cups water (500ml), 3⅓ oz (100g) lean beef (or pork), ½ tablespoon rice wine, ½ tablespoon soy sauce, 10 oz (300g) bean sprout

Seasoning 5 tablespoons soy sauce, ½ cup water, 2 tablespoons gochcut-garu (red chili pepper powder), 2 tablespoons chopped green chili pepper, ½ oz (15g) minced green onion, 1 teaspoon minced garlic, 1 teaspoon toasted sesame seeds, crushed, 1 tablespoon sesame oil, 1 teaspoon salt

Preparation
1. Soak the rice in cold water for 30 minutes and then drain.
2. Cut the beef into thin julienne. Season the beef with rice wine and soy sauce.
3. Remove the tail of bean sprouts; wash then drain.
4. In a medium bowl, combine all the ingredients for the seasoning and mix well.

Cooking
1. In a large saucepan, layer half of the bean sprouts, beef and rice in order. And layer the half of the bean sprout and beef over the rice in order. Pour 2 cups of water.
2. Bring to boil over high heat. When the bean sprouts are cooked, reduce the heat to low and simmer for 8 minutes. Turn off the heat and let it stand for 10 minutes. When the rice is cooked, gently stir the rice with a wooden spoon.
3. Place a scoop of Kong-namul-bap in the individual bowl. Serve with seasoning on the side.

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