Kongnamul-bap

White rice captures the juices from the sprouts which remain firm to the bite. Minced meat adds texture, while the soy and sesame sauce binds everything with a salty, toasted note.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 589
• Protein: 25 g
• Carbs: 87 g
• Fat: 15 g

Ingredients

• 300 g White rice ( rinsed )
• 300 g bean sprouts ( cleaned )
• 150 g Ground pork ( fresh )
• 350 ml Mineral water
• 4 tbsp Korean soy sauce
• 1 tbsp Sesame oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( chopped )
• 1 piece Garlic ( minced )
• 1 tsp Brown sugar
• 1 tbsp gochugaru
• 1 tbsp sesame seeds
• 300 g Soybean sprouts (Kongnamul) ( rinsed and trimmed )

Instructions

1. Rinsing the rice

   Wash the rice in plenty of water, rubbing the grains between your hands. Repeat until the water is perfectly clear. Drain and let rest for 15 minutes.

2. Searing the garnish

   In the pot, brown the minced pork with a dash of oil. The meat should be well crumbled and browned. Add a spoonful of soy sauce to season the meat.

3. Steam cooking

   Place the rice over the meat, then cover with the sprouts. Pour in the water. Cover tightly. Bring to a boil, then lower the heat to minimum for 15 minutes. Never lift the lid.

4. Preparing the seasoning

   Finely mince the green onion and garlic. Mix with soy sauce, sesame oil, sugar, gochugaru, and sesame seeds. The sauce should be thick and well-combined.

Chef's tips

• Do not open the lid during cooking, the steam from the sprouts is what cooks the rice perfectly.
• Use slightly less water than for regular rice because the sprouts will release their own liquid.

Storage

Keeps for 48h in the fridge. Reheat by steaming to maintain the sprouts' crunch.