Soybean Sprout Rice (Kongnamulbap)

Koreans make kongnamulbap for lunch or dinner when they want something special but easy to prepare. It combines a variety of tastes and textures, among them crisp fresh soybean sprouts (kongnamul), nutty sesame oil, spicy hot pepper flakes, juicy beef, and savory soy sauce. It is an inexpensive one-bowl meal that you can quickly put together no matter how many people you need to feed. One of the keys to the dish is not to skimp on the soybean sprouts, because they shrink drastically when they are cooked. The delicious seasoning sauce is also critical because of its many distinct flavors. I mince my own lean beef to make sure there’s no extra fat— kongnamulbap should taste clean and light—but you can use ground beef if you’re in a hurry. I serve the rice with kimchi, and I top each portion with a sunny-side- up egg. Anyone who sees a sunny-side-up egg on their food can’t help but be happy.

SERVES: 2

INGREDIENTS:

• 1 cup short-grain white rice
• 1 (12-ounce) package soybean sprouts (kongnamul)
• 3 ounces flank steak or brisket, minced (a little more than ½ cup)
• Pinch of kosher salt
• Pinch of freshly ground black pepper
• 1 teaspoon toasted sesame oil
• 1½ cups water
• 1 tablespoon vegetable oil
• 2 large eggs
• Spicy Soy Seasoning Sauce

INSTRUCTIONS:

1. Put the rice in a medium heavy stone pot (dolsot) or a saucepan, cover it with cold water, and stir it with your hand, then drain by tilting the pan as far as you can over the sink without pouring out any rice. Stir the wet rice with your hand to release excess starch. Continue to rinse and drain the rice until the water runs clear.
2. Wash and drain the soybean sprouts and pick out any dead beans or brownish roots. Add to the pan.
3. Combine the beef, salt, pepper, and toasted sesame oil in a small bowl and mix well. Add to the pan, along with the 1½ cups water, cover, and cook over medium-high heat for 20 minutes in a stone pot, 10 to 12 minutes in a pan. The rice should be half cooked.
4. Uncover the pot and turn the rice well with a wooden spoon. Turn the heat down to low, cover, and simmer for 10 to 12 minutes. Taste to check if the rice is fully cooked; if it is still a little uncooked, simmer, covered, for another 5 minutes. Remove from the heat.
5. Meanwhile, heat the vegetable oil in a large skillet. Crack the eggs into the pan and fry sunny-side up.
6. Fluff up and mix the kongnamulbap well with a wooden spoon. Transfer to two serving bowls and place an egg on top of each portion. Serve with seasoning sauce.