In addition to oodles of cold noodles in this sweltering heat, another life saver for meals at home has been one pot cooking dishes which also don’t (or minimally) use open-flame gas ranges.
Soybean Sprout Rice (Kongnamul Bap 콩나물밥) was one of my favorite simple dishes to eat at home while growing up, and I remember eating copious amounts of it with kimchi on the occasions my mom made it for dinner.
Traditionally, or rather when my mother normally made it, she would give the marinated beef a quick cook on the stove while the rice was cooking. Since this is summer, and I would like to keep the stove off as much as possible, this is my simpler recipe which allows everything to cook in the rice cooker.
Soybean Sprout Rice
Category: Featured, Korean Recipes, Top Posts, Top Posts - Winter
1 pound (16 oz) of fresh Soybean Sprouts
2 cups of uncooked Rice
8 oz of lean ground Beef
For Beef marinade:
1 tbsp of Soy Sauce
1 tsp of Maesil Juice (optional)
1/2 tbsp of Cooking Wine or Soju (optional)
1/2 tbsp of minced Garlic
1 tsp of Sesame Oil
1 stalk of Green Onion, chopped
A crack of Pepper
For the sauce:
2 Green Onion stalks, chopped
4 tbsp of Soy Sauce
1 tbsp of Red Chili Pepper Flakes
1 tbsp of minced Garlic
1 tbsp of Maesil Juice (or Sugar)
1/2 tbsp of Sesame Oil
1 tbsp of roasted Sesame Seeds
Begin by marinating your beef. Add all the ingredients for the beef marinade to your ground beef, mix thoroughly, and set aside for at least 15 minutes.
Thoroughly wash your soybean sprouts and throw out any bad bits or the translucent "shells" from the sprouts. Doing this task in a large basin of water helps. Alternatively, you can go ahead and cook the soybean sprouts (covered) in boiling water with some salt for about 8-10 minutes and then use the cooked soybean sprouts water to cook your rice for added flavor.
Wash and drain your rice and add to your rice cooker. Spoon the marinated ground beef on top and then the soybean sprouts on top of the beef. Add slightly less water then you would to normally cook the rice alone (approximately a little less than 4 cups), as the soybean sprouts will release water (unless you already cooked the sprouts beforehand). Cook your rice in the rice cooker as you would ordinarily.
You can also choose to only cook the soybean sprouts and rice together in the rice cooker and the meat separately. If you choose to do it this way, just take your marinated beef and cook on medium high heat with some oil on a pan for a few minutes until they are cooked and set aside to be served on top of individual bowls when serving later.
Get your sauce ready by mixing all the ingredients for the sauce in a small side serving bowl. Giving it a little time to breathe after mixing will deepen the flavors
When the rice is finished cooking, set aside the soybean sprouts temporarily. Spoon out the rice and beef into serving bowls and arrange some of the cooked soybean sprouts on top. If you're vegetarian, you can easily take out the beef altogether in this dish and instead stir fry some cubed tofu for a protein substitute.
Stew is a Korean-American living and working in Seoul, Korea after having lived all his life in the US. He's passionate about all things food related and loves experimenting and trying out dishes in the kitchen when he has the opportunity. He has also started up a blog devoted to his gastronomical adventures which you can follow at http://www.whatsstewin.blogspot.kr/ His dream one day is to host his own travel and cooking food show like the great Anthony Bourdain.