Kongnamul Bap (Soybean Sprout Rice Bowl)

Ingredients

• 1.5 cup sshort grain rice
• 1.5 cup swater
• 1 pound kongnamul (콩나물), soy bean sprouts
• 4-6 ounce sbeef or pork (any tender cut)(omit for a vegan option)
• 1 teaspoon minced garlic
• 2 teaspoon ssoy sauce
• 1 teaspoon rice wine or mirin
• 1 teaspoon sesame oil
• 1 cup thinly slice d kimchi (about 1/2 inch thick) preferably fully fermented
• 2 tablespoon sjuice from kimchi
• 4 tablespoon ssoy sauce
• 2 teaspoon ssesame oil
• 1 teaspoon gochugaru, Korean red pepper flakes
• 1 teaspoon sesame seeds
• 1 teaspoon minced garlic
• 1 teaspoon sugar
• 2-3 scallions, finely chopped

Instructions

1. Rinse the rice. Drain. (This is to make sure the correct amount of water is added.) Place in a pot or rice cooker and add the exact amount of water (1:1 rice to water ratio). Let sit so the rice is soaked. Wash the soybean sprouts and drain well.
2. Cut the meat in small pieces and lightly season with the next 4 ingredients. Cut the kimchi into thin strips (about 1/2 inch). Heat a skillet with a tablespoon of oil over medium high heat. Stir fry the kimchi for 2 3 minutes, adding some juice from kimchi to intensify the flavor, if available. Add the meat and stir fry for another minute or two. (The meat doesn't need to be cooked through.)
3. Spread the soybean sprouts over the rice, followed by the stir fried kimchi and meat. Start the rice cooker, or cook over the stovetop (see below).
4. While the rice is cooking, prepare the sauce by mixing all sauce ingredients.
5. When the rice is done, gently fluff up the rice, evenly distributing the sprouts, meat and kimchi. Serve with the sauce on the side.