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Kongnamul bap

Kongnamul bap (콩나물 밥) is a very popular Korean dish and, as the name implies, it is made up of rice and bean sprouts or mung bean sprouts, both rich in nutrients and beneficial properties such as Vitamin C. This bowl of rice is prepared at home in everyday life and is often served in the restaurant as an accompaniment to meat dishes. The recipe is calibrated for one serving. This dish can be made both in the rice cooker and in a normal pot on the stove. INGREDIENTS 1 serving of sushi rice (raw, washed and poured) 1 clove of crushed garlic 1 finely chopped spring onion 100 gr of cut kimchi with its liquid 20 gr sliced ​​mushrooms (I used champignons) About 70 gr of bean sprouts or mung bean sprouts 1 tablespoon of gochugaru 1 teaspoon of gochujang 2 tablespoons of soy sauce 1 tablespoon of toasted sesame oil 1 teaspoon sesame seeds 1 teaspoon sugar PREPARATION - Prepare the rice sauce by mixing the garlic, spring onion, soy sauce, toasted sesame oil, sesame seeds, gochugaru, gochujang and sugar in a bowl. Keep it aside. - Cooking in the rice cooker: insert the rice, the kimchi with its liquid, the mushrooms, the bean sprouts (or mung bean) and about 200 ml of water (the level must be about 1 cm 1/2 above the ingredients) . Activate the rice cooker and cook like sushi rice. - Cooking in the pot on the stove: In a pot with high sides, insert the rice, the kimchi with its liquid, the mushrooms, the soy (or mung bean) sprouts and about 200 ml of water (the level must be at about 1 1/2 cm above the ingredients). Turn on the stove. As soon as the liquid starts to boil, cover with a lid and lower the heat to a minimum. Cook for 20 minutes without ever removing the lid. Then, turn off the heat and let it sit for 10 minutes without ever removing the lid. - Serve the rice. Sprinkle the dish with the sauce prepared at the beginning. Mix well and serve immediately.

Kongnamul bap ricetta recipe Cookingwiththehamster
Kongnamul bap | © Cookingwiththehamster
Kongnamul bap ricetta recipe Cookingwiththehamster
Kongnamul bap | © Cookingwiththehamster