Kongnamul Bap or Korean Soybean Sprout Rice

Name: Kongnamul Bap or Korean Soybean Sprout Rice
Ingredients: 3 Tbsp soy sauce; 1 Tbsp vinegar; 1 Tbsp gochukaru; 1 Tbsp sugar; 1 Tbsp sesame oil; 1 Tbsp sesame seeds; 1 minced green onion; 1 minced garlic clove; 1 minced chili pepper; 2.5 cups short grain white rice (rinsed and drained); 1.5 cups OLD kimchi (washed + rinsed + chopped); 1.25 lbs pork belly (chopped); salt (and pepper); 1.25 cups water; 3 cups soybean sprouts (BIG handfuls); 2 Tbsp butter

A cozy Korean dish for fall or winter: Kongnamul Bap or Korean Soybean Sprout Rice

Ingredients

Sauce

Directions

1
Heat a large stockpot, add a little oil and cook pork belly until light brown.
2
Add rinsed, chopped kimchi and sauté until softened.
3
Spread out the kimchi and pork belly in an even layer in the bottom of the pan.
4
Season with salt + pepper.
5
Add drained rinsed rice on top, spreading out gently to the edges in an even layer.
6
Add water GENTLY ~ the water should barely cover the rice grains.
7
Cover, lower heat, and cook for 18-22 min until the rice is cooked and soft.
8
Add butter and soybean sprouts, cover, and steam for 5 more min.
9
Remove lid, mix well, and serve with sauce.
10
To make the sauce, add ingredients to a bowl and mix well.

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