Korean Bean Sprouts Over Rice Kongnamul Bab Recipe

Korean Bean Sprouts Over Rice Kongnamul Bab

From littlesponger 15 years ago

Korean bean sprout over the rice and seasoning sauce. This is my favor rice.

3cups of water soaked short grain rice (4 servings) shopping list
12 - 16 oz of washed & end trimmed bean sprouts shopping list
6 oz rib eye beef, diced shopping list
3 shitake, stemmed & diced shopping list
1 Tbsp sake (Japanese wine) shopping list
2 2/3 cup water shopping list
beef Seasoning: 11/2 Tbsp of soy sauce, 1/2 tsp of sugar, 1/2 tsp of minced garlic, ground pepper, 1/2 tsp sesame seed oil, 1/2 tsp sesame seed, 1 green onion, chopped. shopping list
rice Seasoning: 3 Tbs of soy sauce, 1 Tbs of chopped green onion, 1 red pepper, chopped, 1 chili pepper, chopped, 1 Tbs of whole sesame seeds, 2 Tbs of sesame seed oil, 1/2 tbs of minced garlic. shopping list

Wash rice and soak in water for 30 minutes.
Meanwhile, make beef seasoning; marinate beef & mushrooms
Preheat the oven at 500 F degrees.
Place marinated meat on the bottom of the 9x13 pyrex baking dish and put bean sprouts and rice over it. Pour Sake & water then, cover with foil tightly and cook 40 minutes..
Reduce the heat to 400 F degrees and cook the rice 20 more minutes. Mean time, make rice seasoning.
Remove rice mixture from the oven; do not open the foil about 10 minutes or more. Then open the foil and mix well.
Serve rice and rice seasoning separately.
Put spoonfuls of the sauce onto the kong namul bab and mix.
Serve with kimchee. Yum!

Soak the rice 30 minutes Close

season the beef & mushroom Close

seasoned the meat at the bottom of dish Close

Add washed bean sprouts Close

Add soaked rice Close

Chopped the peppers Close

rice seasoning sauce Close

Rice is ready Close

Serve with seasoning sauce Close

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lacrenshaw 15 years ago
Really interesting and different, little. Thanks for sharing.
Lorraine
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littlesponger LA CRESCENTA, CA

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