Ingredients with Measurements:
- 2 cups of short-grain rice
- 2 cups of water
- 1 teaspoon of salt
- 1 cup of dried anchovies
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of sugar
- 1 tablespoon of rice vinegar
- 1 tablespoon of chopped green onions
- 1 tablespoon of toasted sesame seeds
- 2 cups of soybean sprouts
Special equipment needed:
- Rice cooker
- Medium-sized pot
- Large mixing bowl
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and add it to the rice cooker with 2 cups of water and 1 teaspoon of salt. Cook the rice according to the rice cooker's instructions.
2. While the rice is cooking, rinse the soybean sprouts and blanch them in boiling water for 1-2 minutes. Drain the sprouts and rinse them in cold water. Squeeze out any excess water and transfer the sprouts to a large mixing bowl.
3. In a medium-sized pot, add the dried anchovies and enough water to cover them. Bring the water to a boil and cook the anchovies for 5-7 minutes until they are tender. Drain the anchovies and remove any heads or tails. Add the anchovies to the mixing bowl with the soybean sprouts.
4. In a small mixing bowl, whisk together the soy sauce, sesame oil, minced garlic, gochugaru, sugar, and rice vinegar. Pour the dressing over the soybean sprouts and anchovies and mix well.
5. Once the rice is cooked, fluff it with a fork and transfer it to a serving bowl. Top the rice with the soybean sprout and anchovy mixture.
6. Garnish the dish with chopped green onions and toasted sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 10g
Carbohydrates: 65g
Protein: 15g
Substitutions for ingredients:
- Short-grain rice can be substituted with any other type of rice.
- Dried anchovies can be substituted with canned anchovies or other types of fish.
- Soybean sprouts can be substituted with mung bean sprouts or other types of sprouts.
- Gochugaru can be substituted with red pepper flakes.
Variations:
- Add sliced cucumbers or carrots to the soybean sprout and anchovy mixture.
- Substitute the anchovies with canned tuna or salmon.
- Add a fried egg on top of the rice for extra protein.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch.
- Squeeze out any excess water from the soybean sprouts to prevent the dish from becoming too watery.
- Adjust the amount of gochugaru to your desired level of spiciness.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dish in a large serving bowl and garnish with chopped green onions and toasted sesame seeds.
Garnishes:
Chopped green onions and toasted sesame seeds.
Pairings:
Kimchi, pickled vegetables, or a side of steamed vegetables.
Suggested side dishes:
Kimchi, pickled vegetables, or a side of steamed vegetables.
Troubleshooting advice:
- If the dish is too spicy, reduce the amount of gochugaru.
- If the dish is too watery, squeeze out any excess water from the soybean sprouts.
Food safety advice:
Make sure to cook the anchovies thoroughly to prevent any foodborne illnesses.
Food history:
Kongnamulbap is a traditional Korean dish made with soybean sprouts and rice. It is a popular dish in Korean cuisine and is often served as a side dish.
Flavor profiles:
The dish has a savory and slightly spicy flavor from the anchovies and gochugaru. The soybean sprouts add a fresh and crunchy texture to the dish.
Serving suggestions:
Serve the dish as a main course or as a side dish with other Korean dishes.
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Region: Korean