Kongnamul kuk bap
A spicy breakfast dish of rice from the city of Chonju in the south-west of Korea.
- 1 tablespoon sesame oil
- Garlic to taste, finely diced
- 1 spring onion, sliced
- Cooked rice, made with 180 ml raw rice
- 25 g bean sprouts, blanched in boiling water for 2 minutes
- 240 ml water from blanching the bean sprouts
- ¼ teaspoon salt
- 1 egg
- 1 teaspoon toasted sesame seeds
- 1 teaspoon chilli powder, or to taste
- In a saucepan, heat the sesame oil and gently fry the garlic and spring onion until soft.
- Add the rice, bean sprouts, hot water and salt and mix well.
- Then add the sesame seeds and chilli powder and break the egg over the mixture.
- Bring to the boil over a medium heat and cook for 2 minutes, without stirring.
- Finally, stir the egg into the mixture and remove from the heat.
- Serve hot.
The Koreans generally use a medium-grained rice, as they are not so fond of Basmati or long-grained rice as the latter varieties are of course found mainly in India and the Middle East. However, I did in fact use Basmati.