Soybean Sprout Rice

Kongnamul Bap

Ingredients

• 2 cups Short-grain white rice (uncooked)
• 3 cups Soybean sprouts
• 2 cups Water
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 1 teaspoon Gochugaru (optional)
• 2 cloves Garlic (minced)
• 2 stalks Green onion (sliced)
• 1 teaspoon Sesame seeds (optional)

Instructions

1. Wash and rinse the rice 3 times until the water runs mostly clear. Drain well.
2. Place the rice in a rice cooker or heavy-bottomed pot. Add 2 cups water. Layer the soybean sprouts on top of the rice — do not stir.
3. Cook using your rice cooker's normal setting. If using a pot, bring to a boil, reduce to low heat, cover, and cook for 15 minutes. Do not open the lid during cooking.
4. While the rice cooks, make the seasoning sauce: mix soy sauce, sesame oil, minced garlic, sliced green onion, gochugaru, and sesame seeds in a small bowl.
5. When the rice is done, fluff with a spatula and mix the sprouts into the rice. Serve in bowls and drizzle the seasoning sauce on top. Mix well before eating.

From K-Kitchen — koreanhomecook.com