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A Korean bean sprout and beef rice bowl served topped with a fried egg and a tasty sauce.
Servings: makes 2 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
1 1/2 cup short grain rice (I like to use brown), rinsed
1 1/2 cup water
2 teaspoons soy sauce
1 teaspoon rice wine or mirin
1/2 teaspoon sesame oil
1 clove garlic, chopped
1/2 cup ground beef or ground pork or sliced shiitake mushrooms
1/2 tablespoon oil
1/2 cup kimchi, coarsely chopped
1 pound soy bean sprouts, rinsed
4 tablespoons soy sauce
1 teaspoon sesame oil
2 teaspoons gochugaru (Korean red pepper flakes)
1 tablespoon sesame seeds, toasted
1 clove garlic, chopped
1 teaspoon sugar
1 green chili, sliced
2 green onions, sliced
2 eggs (optional)
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1st Keep
 gobstopper
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andra22
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