Kongnamul gukbap

Method

1. 1 Cook dried anchovies with kombu and 1 liter of water for 15 minutes, then strain to obtain the broth.
2. 2 Cook the bean sprouts in the broth for exactly 6 minutes, keeping the lid tightly closed from start to finish.
3. 3 Opening the lid mid-cooking will cause the bean sprouts to develop a pungent smell; this is a fixed rule for all Korean bean sprout dishes.
4. 4 Place hot rice in a bowl, then pour in the broth and bean sprouts.
5. 5 Crack an egg into a bowl of hot rice, then sprinkle with gochugaru, minced garlic, and green onions.
6. 6 Drizzle with sesame oil and sprinkle with shredded seaweed, and eat immediately while the egg yolk is still runny.

With an appliance

• Microwave 48 min

  Replace step 2: put the bean sprouts and broth in a deep, covered bowl, microwave at 900W for 4 minutes, then let it rest for 1 minute before opening; reduce the cooking time by about 2 minutes, as the heat will be evenly distributed and there will be no need to lift the lid midway, resulting in less of a pungent smell for the bean sprouts. Keep the rice, eggs, and seasonings from steps 4–6 unchanged.