Kongnamul kuk bap

From Cookipedia
Jump to: navigation, search


Kongnamul kuk bap
Kongnamul kuk bap
Servings:Serves 2
Calories per serving:243
Ready in:20 minutes
Prep. time:10 minutes (incl cooling)
Cook time:10 minutes (cooking rice)
Difficulty:Easy
Recipe author:Chef
First published:24th October 2012
Please cast your vote on this recipe!
0.00
Vote nowVote nowVote nowVote nowVote now (0 votes)

A spicy breakfast dish of rice from the city of Chonju in the south-west of Korea.


Ingredients

Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient

Method

  1. In a saucepan, heat the sesame oil and gently fry the garlic and spring onion until soft.
  2. Add the rice, bean sprouts, hot water and salt and mix well.
  3. Then add the sesame seeds and chilli powder and break the egg over the mixture.
  4. Bring to the boil over a medium heat and cook for 2 minutes, without stirring.
  5. Finally, stir the egg into the mixture and remove from the heat.
  6. Serve hot.

Serving suggestions

This can be accompanied by a cabbage or radish kimchi. Although this is actually a breakfast dish, you may wish to serve it as an accompaniment to a main course.

Chef's notes

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.

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.