Beef Kongnamul Bap
20 mins
4 SERVINGS
INGREDIENTS
- 2 cups short grain rice, rinsed
- 2 cups water, using the rice cup
- 250g soybean sprouts, rinsed and bad beans trimmed off
- 150g beef, minced
MEAT SEASONING:
- 1 tbsp soy sauce
- 1 tsp garlic, minced
- A few sprinkles ground black pepper
SAUCE:
- 1/4 cup soy sauce
- 2 tsp sugar
- 1 tsp toasted sesame oil
- 2 tsp sesame seeds, toasted
- 1/2 tsp garlic, minced
- 1-2 tsp Korean chilli flakes (optional)
- 2 stalks green onion, thinly sliced
METHOD
- Combine meat with the meat seasoning ingredients. Mix well and set aside for about 15 mins.
- Preheat a skillet over medium high heat. Add some cooking oil and evenly spread.
- Add the marinated meat and stir often until it cooks (for about 4-5 mins).
- Drain any excess liquid from the skillet or scoop out the meat, leaving residual liquid in the skillet.
- Put the rinsed rice in the rice cooker. Add water and top up with the cooked meat and soybean sprouts.
- Close the lid of the rice cooker and cook under the regular white rice setting. When it's done, mix the rice and other ingredients well with a spatula for about 1-2 mins, until all ingredients are evenly spread.
- While the rice is cooking, combine all sauce ingredients in a small bowl and set aside.
- Serve the rice in a bowl. Pair with kimchi and seasoned seaweed if you would like. Add the sauce prepared in Step 7 (about 2 tsp per serving) into the bowl of rice. Mix well and enjoy
Beef Minced
No artificial flavours and preservatives
Farm Fresh
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