Ingredients with Measurements:
- 2 cups of short-grain rice
- 2 cups of water
- 1 cup of soybean sprouts
- 2 eggs
- 2 tablespoons of sesame oil
- 1 tablespoon of soy sauce
- 1 tablespoon of minced garlic
- 1 tablespoon of sesame seeds
- Salt and pepper to taste
Special equipment needed:
- Rice cooker
- Medium-sized pot
- Mixing bowl
- Whisk
- Strainer
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. While the rice is cooking, rinse the soybean sprouts in cold water and drain. In a medium-sized pot, bring water to a boil and add the soybean sprouts. Cook for 3-5 minutes until tender. Drain the water and set aside.
3. In a mixing bowl, whisk the eggs with salt and pepper to taste.
4. Heat a non-stick pan over medium heat and add 1 tablespoon of sesame oil. Pour the egg mixture into the pan and cook until set. Flip the egg and cook for another 30 seconds. Remove from the pan and slice into thin strips.
5. In a small bowl, mix together 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, minced garlic, and sesame seeds.
6. In a serving bowl, add the cooked rice, soybean sprouts, and egg strips. Drizzle the sauce over the top and mix well.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Rice cooker: Follow the manufacturer's instructions
Medium-sized pot: Medium-high heat
Non-stick pan: Medium heat
Serving size:
This recipe serves 2-3 people.
Nutritional information:
Calories per serving: 400
Fat: 15g
Carbohydrates: 54g
Protein: 13g
Sodium: 500mg
Sugar: 1g
Fiber: 3g
Substitutions for ingredients:
- Short-grain rice can be substituted with any type of rice.
- Soybean sprouts can be substituted with mung bean sprouts or any other type of sprouts.
- Sesame oil can be substituted with any type of oil.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add sliced carrots, cucumbers, or bell peppers for extra crunch.
- Add sliced green onions or cilantro for extra flavor.
- Use quinoa instead of rice for a gluten-free option.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch.
- Use a non-stick pan to prevent the egg from sticking.
- Make sure to cook the egg until set before flipping.
- Adjust the amount of sauce according to your taste preference.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave the leftovers for 1-2 minutes or until heated through.
Presentation ideas:
Serve the Kongnamulbap with Egg in a bowl and garnish with sesame seeds and sliced green onions.
Garnishes:
Sesame seeds and sliced green onions.
Pairings:
This dish pairs well with kimchi, pickled vegetables, or a side of miso soup.
Suggested side dishes:
Kimchi, pickled vegetables, or miso soup.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and mix well.
- If the egg sticks to the pan, use a spatula to gently loosen it from the pan.
Food safety advice:
Make sure to cook the soybean sprouts and egg thoroughly to prevent foodborne illness.
Food history:
Kongnamulbap is a traditional Korean dish made with soybean sprouts and rice. It is a popular dish in Korea and is often served as a simple and healthy meal.
Flavor profiles:
This dish is savory, nutty, and slightly sweet.
Serving suggestions:
Serve the Kongnamulbap with Egg as a main dish for lunch or dinner.
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Region: Korean