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.
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
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.
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.