← Nouns Cooking · Korean

Ingredients

• 300 g short-grain rice
• 330 ml Water
• 450 g soybean sprouts (kongnamul), rinsed, loose husks removed
• 4 tbsp Soy sauce
• 1 tbsp Water
• 1 tbsp Toasted sesame oil
• 1 tsp Gochugaru (Korean chilli flakes)
• 1 tsp Sugar
• 1 clove Garlic, minced
• 1 tsp Sesame seeds
• 2 Spring onion, finely chopped

Method

1. Rinse the rice several times until the water runs almost clear, then soak it for 30 min and drain.
2. Put the rice and water in a heavy pot with a tight lid and pile the sprouts on top. Use a little less water than usual, because the sprouts release their own.
3. Cover and bring to the boil over medium-high heat, then turn the heat to the lowest setting and cook for 15 min. Do not lift the lid while it cooks.
4. Take the pot off the heat and leave it covered for 10 min to finish steaming.
5. Meanwhile stir all the seasoning sauce ingredients together.
6. Gently fold the sprouts through the rice and spoon into bowls. Everyone drizzles over as much sauce as they like and mixes it in.

Tips

• Add 120 g thinly sliced beef or pork, marinated in a little soy and garlic, under the sprouts for a meaty version.
• Use tamari in the sauce for a gluten-free bowl.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang FutureDish