Ingredients with Measurements:
- 2 cups of short-grain rice
- 2 cups of water
- 1 pound of beef sirloin, thinly sliced
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of sugar
- 2 cloves of garlic, minced
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 1 bunch of Kongnamul (soybean sprouts)
- 1 tablespoon of vegetable oil
- 1 tablespoon of sesame seeds
- 2 green onions, thinly sliced
Special equipment needed:
- Rice cooker
- Large skillet
Step-by-step instructions:
1. Rinse the rice in cold water and drain. Add the rice and water to the rice cooker and cook according to the manufacturer's instructions.
2. In a bowl, mix together the soy sauce, sesame oil, sugar, garlic, black pepper, and salt. Add the beef and toss to coat.
3. Rinse the Kongnamul in cold water and drain.
4. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 5 minutes.
5. Add the Kongnamul to the skillet and cook for another 2-3 minutes, until the sprouts are tender.
6. Serve the beef and Kongnamul over the rice. Sprinkle with sesame seeds and green onions.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 14g
Carbohydrates: 60g
Protein: 28g
Sodium: 680mg
Sugar: 4g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or pork.
- Soybean sprouts can be substituted with mung bean sprouts.
Variations:
- Add sliced carrots or bell peppers for extra vegetables.
- Use brown rice instead of white rice for a healthier option.
- Add a fried egg on top for a more filling meal.
Tips and tricks:
- Make sure to rinse the rice thoroughly before cooking to remove excess starch.
- Thinly slice the beef to ensure it cooks evenly.
- Do not overcook the Kongnamul, as it can become mushy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in individual bowls with the beef and Kongnamul on top of the rice. Garnish with sesame seeds and green onions.
Garnishes:
Sesame seeds and green onions.
Pairings:
Kimchi or pickled vegetables.
Suggested side dishes:
Miso soup or a simple salad.
Troubleshooting advice:
If the rice is too dry, add a splash of water and stir.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Kongnamulbap is a traditional Korean dish made with soybean sprouts and rice.
Flavor profiles:
Savory, slightly sweet, and nutty.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Korean