1-1/2 cups short grain rice
1-1/2 cups water
500gm soy bean sprouts
200gm beef (or pork) (omit for a vegetarian option)
2 teaspoons soy sauce
1 teaspoon rice wine or mirin
1/2 teaspoon garlic
1 cup thinly sliced kimchi (preferably fully fermented)
2 tablespoons juice from kimchi
4 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon Korean red pepper flakes (gochugaru)
1 teaspoon sesame seeds
1 teaspoon minced garlic
1 teaspoon sugar
3 shallots, finely chopped
Rinse the rice. Drain. (This is to make sure the correct amount of water is added.) Place in a pot or rice cooker and add the exact amount of water (1:1 rice to water ratio). Let sit so the rice is soaked. Wash the soybean sprouts and drain.
Cut the meat in small pieces and lightly season with the next 3 ingredients. Cut the kimchi into thin strips (about 1/2 inch). Heat a skillet with a tablespoon of oil over medium high heat. Stir-fry the kimchi for 2 – 3 minutes, adding some juice from kimchi to intensify the flavor, if available. Add the meat and stir-fry for another minute or two. (The meat doesn’t need to be cooked through.)
Spread the soybean sprouts over the rice, followed by the stir-fried kimchi and meat. Start the rice cooker, or cook over the stovetop.
While the rice is cooking, prepare the sauce by mixing all sauce ingredients.
When the rice is done, gently fluff up the rice, evenly distributing the sprouts, meat and kimchi. Serve with the sauce on the side.
Stove top method:
In a heavy bottom pot with a lid, stir-fry the kimchi for 2 – 3 minutes, adding some juice from kimchi to intensify the flavor, if available. Add the meat and stir-fry for another minute or two. (The meat doesn’t need to be cooked through.)
Stir in the rice and water. Place the soybean sprout on top. Cover, and bring the rice to a full boil over high heat. This will take 4 to 5 minutes. Then, reduce the heat to low. Simmer for 15 minutes. Turn the heat off, and leave the pot covered for about 5 minutes.