Bean Sprout Rice

When I was growing up my grandmother used to make this dish called “kong nam myul bap,” which means “Bean Sprout Rice.” I just remember how yummy it used to taste, so I wanted to recreate this recipe. When my grandmother made this dish, she used to use a pot but, now a days it’s so easy to make everything in a rice cooker, millennial problems?

Here’s what you need, and let me
know if you make this dish as well. It’s kind of an old school dish but, I hope you enjoy as much as I do.

Recipe:

4 cups of white rice

4 shiitake mushrooms 

1 lb of bean sprouts (make sure you cut the ends)

1 lb of meat (I used curry/stew beef cuts)

Here are the Steps:

1st: Wash the rice, then pour two cups of water, and let it sit in water for 30 minutes in the bowl of the rice of the cooker.

2nd: put the cut meat in a bowl, but 2 tsb of soy, 2-3 cloves of garlic, 1 tsb of sesame oil, 1 tsb of korean red pepper, and mix it up.

3rd: wash the beat sprouts, cut the ends.

4th: cut your mushrooms in small squares

5th: When your rice is ready to go, make sure you put your beef on top, put the mushrooms, and lastly put beansprout on top. Basically, you are stacking your items like you are putting things in a mason jar. Let your rice cooker steam for 45 minutes, or however your cooker takes, until it’s done.

To make the sauce:

4 tablespoon of soy

2 tablespoon of sesame oil

1 tablespoon of vinegar

2 chopped green onions

pinch of pepper

pinch of sesame seeds

When your rice is done, make sure you flip the rice in the rice cooker, so everything is mixed well, and ready to serve. Put as much sauce, as needed.