Yyyeeeeuuuh one of our faves, a regular in the rotation: kongnamul bap aka soybean sprout rice bowls INGREDIENTS 🍚 For the rice 2 cups water, divided 2 instant Korean soup tablets (We use Sound of Seoul — linked in bio) 1 ½ cup (315g) white rice, short or medium-grain, washed and drained 1 pound (454g) soybean sprouts, washed and drained 🥩 For the beef 12 ounce (340g) beef loin flap meat steak (from Costco) 1 ½ tablespoons + 1 teaspoon granulated sugar 1 ½ tablespoons soy sauce 1 teaspoon black pepper 🌿 For the chive soy sauce blend 4 tablespoons soy sauce 3 tablespoons maesil cheong (plum extract syrup) 2 tablespoons toasted sesame oil 3 tablespoons toasted sesame seed, toasted and coarsely ground 3 ounce (85g) Chinese chives, chopped INSTRUCTIONS: Full instructions in bio. This is summarized — unfortunately can’t fit it all here. 1. Freeze meat just until l slightly firm (or defrost if frozen and wait till it’s just slightly firm). 2. Melt and mix 2 soup tablets in 1 cup of boiling water. Set aside and cool down this soup broth. 3. Once cooled down, add that soup broth, remaining water, and rice to rice cooker pot. Cook in rice cooker. 4. Meanwhile, make chive soy sauce blend (ingredients listed above). But add chives towards the end (otherwise it won’t be as presentable as all of them will sink if it’s waiting too long). Grind beef in food processor. 5. Last 10 minutes of rice cooking (as indicated by rice cooker), cook ground beef. Use paper towel to absorb excess liquid. And season with sugar, soy sauce, and black pepper. Remove from heat. 6. When rice is done cooking, mix thoroughly so soybeans are evenly distributed. Add chives to soy sauce blend. Place chive soy sauce blend at center of table and have each person serve them self this blend into their rice bowl. Enjoy with kimchi, of course. Shoutout to @America’s Test Kitchen for teaching us about myosin development! #koreanfood #koreanmom #ricebowl #koreanrecipes