Photograph of the finished Kongnamul gukbap

Korea · Cơm chan canh giá đỗ Kongnamul gukbap

Kongnamul gukbap

50 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bean sprouts Bean sprouts 2.2 lb
  • Photograph of Steamed rice Steamed rice 1.8 lb
  • Photograph of Dried anchovies Dried anchovies 3.5 oz
  • Photograph of Kombu seaweed Kombu seaweed 1.4 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 1.7 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Nori seaweed Nori seaweed 4 sheets
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp

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.

Start cooking