Kongnamul Bap (Soybean Sprout Rice)

HOW TO MAKE KONGNAMUL BAP (RICE COOKER METHOD)

1. Combine the meat with the meat seasoning ingredients. Mix them well and set aside for about 15 mins.
2. Pre heat a skillet over medium high heat. Add some cooking oil and evenly spread. Add the marinated meat and stir often until it cooks (4-5 mins). Drain any excess liquid from the skillet. Or scoop out the meat leaving any residual liquid in the skillet.
3. Put the rinsed rice in a rice cooker inner pot. Add the water. Top up with the cooked meat and soybean sprouts. Place the pot into the rice cooker and and close the lid. Choose the regular white rice setting then press the “cook” button. When it’s done, mix the rice and other ingredients well with a spatula, for about 1-2 mins, until all ingredients are evenly spread.
4. (While the rice is cooking) combine all the sauce ingredients in a small bowl and set aside.
5. Serve the rice in a bowl. Kimchi and seasoned seaweeds particularly goes well with this meal. To eat, add the sauce you prepared in step 4 as required (about 2 tsp per serving) into the bowl of rice. Mix well and enjoy. 

HOW TO MAKE KONGNAMUL BAP (STOVETOP METHOD)

1. Combine the meat with the meat seasoning ingredients. Mix them well and set aside for about 15 mins.
2. Pre heat a skillet over medium high heat. Add some cooking oil and evenly spread. Add the marinated meat and stir often until it cooks (4-5 mins). Drain any excess liquid from the skillet. Or scoop out the meat without any residual liquid from the skillet.
3. Put the rinsed rice in a heavy bottomed pot and add the water. Top up with cooked meat and soybean sprouts and close the lid.
4. Bring the pot to boil over medium high heat until the water is boiling. It will takes 8-9 mins. Reduce the heat to medium then boil for a further 6-7 mins. Then gradually reduce the heat to low and simmer for another 5 mins. While you may be very tempted, do not open the lid during boiling at any stage as it will throw off the water evaporation rate.
5. Remove the pot from the stove and rest it for 15 mins with the lid still on.
6. When it’s done, mix the rice and other ingredients well with a spatula, for about 1-2 mins, until all ingredients are evenly spread.
7. (While the rice is cooking) combine all the sauce ingredients in a small bowl and set aside.
8. Serve the rice in a bowl. Kimchi and seasoned seaweeds particularly goes well with this meal. To eat, add the sauce you prepared in step 7 as required (about 2 tsp per serving) into the bowl of rice. Mix well and enjoy.