Ingredients with Measurements:
- 2 cups short-grain rice
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup soybean sprouts
- 1/2 cup chopped scallions
- 2 cloves garlic, minced
- 1 tablespoon gochujang (Korean red pepper paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
Special equipment needed:
- Rice cooker
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to the rice cooker.
2. Add the water and salt to the rice cooker and stir to combine. Cook the rice according to the rice cooker's instructions.
3. In a large skillet, heat the vegetable oil over medium-high heat. Add the soybean sprouts, scallions, and garlic and sauté for 2-3 minutes, until the vegetables are slightly softened.
4. Add the gochujang, soy sauce, and sesame oil to the skillet and stir to combine. Cook for an additional 1-2 minutes, until the sauce is heated through.
5. Fluff the cooked rice with a fork and transfer it to a large bowl. Add the sautéed vegetables and toss to combine.
6. Sprinkle the sesame seeds over the top of the rice and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Rice cooker: follow the manufacturer's instructions
- Skillet: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 8g
- Carbohydrates: 50g
- Protein: 8g
- Fiber: 3g
Substitutions for ingredients:
- Short-grain rice: can be substituted with medium-grain rice or sushi rice
- Soybean sprouts: can be substituted with mung bean sprouts or alfalfa sprouts
- Gochujang: can be substituted with sriracha or another hot sauce
- Sesame oil: can be substituted with vegetable oil or olive oil
Variations:
- Add cooked and shredded chicken or beef to make the dish more filling
- Use different vegetables, such as carrots, bell peppers, or mushrooms
- Add a fried egg on top for a protein boost
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming too sticky.
- Use a non-stick skillet to prevent the vegetables from sticking to the pan.
- Adjust the amount of gochujang 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 rice in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the rice in individual bowls and garnish with additional sesame seeds and chopped scallions.
Garnishes:
- Sesame seeds
- Chopped scallions
Pairings:
- Kimchi
- Pickled vegetables
- Korean-style fried chicken
Suggested side dishes:
- Steamed vegetables
- Korean-style pancakes (jeon)
- Spicy cucumber salad
Troubleshooting advice:
- If the rice is too sticky, rinse it more thoroughly before cooking.
- If the vegetables are sticking to the pan, add a little more oil to the skillet.
Food safety advice:
- Make sure to cook the rice and vegetables to the appropriate temperature to prevent foodborne illness.
Food history:
- Kongnamulbap is a popular Korean dish that originated in the Gyeongsang Province of South Korea. It is typically served as a simple and nutritious meal for farmers and laborers.
Flavor profiles:
- Spicy, savory, nutty
Serving suggestions:
- Serve the Spicy Kongnamulbap as a main dish for lunch or dinner.
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Region: Korean