Kongnamul Bap (Soybean Sprouts Rice Bowl)
- 2-3 cups kongnamul (soy bean sprouts)
- 1/2 – 1 cup ripe kimchi
- 3 cups cooked day-old or cold rice
- 1 – 2 tsp canola or other neutral tasting oil
- ~2 TB water
- For the sauce
- 1-2 scallions, chopped
- 1 garlic clove minced
- 3 TB tamari (gluten-free soy sauce)
- 1 tsp honey or agave nectar
- 1 tsp toasted sesame oil
- 1-2 tsp toasted sesame seeds
- 1 tsp gochugaru (Korean red chili pepper powder)
- In a heavy bottomed pot with a tight fitting lid, add water, soybean sprouts, kimchi, and oil (in that order). On top of the kimchi, add the cold rice. Close the pot. Make sure the lid is on tightly. Turn the heat on to medium. Once the pot has been heated, after about 3-4 minutes, adjust the heat to LOW. Continue cooking the contents on low heat for about 14-15 minutes. Don’t open the lid.
- While the Kongnamul bap is cooking, prepare the sauce. In a small bowl, stir together all of the ingredients for the sauce.
- Remove the pot from heat once it is done cooking. Leave the lid closed for about a minute.
- Divide the contents between 2 bowls. Place the rice in the bottom and top with soybean sprouts, then kimchi. Add the sauce on top. Alternatively, you can mix the kongnamul bap in the pot and divide the mixed rice into two bowls, then top with sauce. Serve immediately while still hot. Mix and enjoy!