Kongnamul kuk bap: Difference between revisions
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|description=A spicy breakfast dish of rice from the city of Chonju in the south-west of Korea | |description=A spicy breakfast dish of rice from the city of Chonju in the south-west of Korea | ||
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<!-- /seo --> | <!-- /seo -->A spicy breakfast dish of [[Rice|rice]] from the city of Chonju in the south-west of Korea. | ||
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|TotalCalories = 487 | |TotalCalories = 487 | ||
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|PrepTime = 10 minutes (incl cooling) | |PrepTime = 10 minutes (incl cooling) | ||
|CookTime = 10 minutes (cooking rice) | |CookTime = 10 minutes (cooking rice) | ||
|Image = [[Image:Kongnamul kuk bap recipe.jpg|alt=Electus]] | |Image = [[Image:Kongnamul kuk bap recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Most definitely Oriental</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5</span> | |||
<span class="reviewDesc">And unusual, but rather good too.</span> | |||
<span class="reviewAuthor">[[User:TheJudge|The Judge]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
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[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/kongnamulkukbap|#kongnamulkukbap]] [[Special:Search/rice|#rice]] [[Special:Search/egg|#egg]] [[Special:Search/beansprouts|#beansprouts]] [[Special:Search/springonion|#springonion]] [[Special:Search/chillipowder|#chillipowder]] [[Special:Search/garlic|#garlic]] [[Special:Search/sesameoil|#sesameoil]] [[Special:Search/unusualrecipes|#unusualrecipes]] [[Special:Search/blanching|#blanching]] [[Special:Search/toastedsesameseeds|#toastedsesameseeds]] | ||
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Latest revision as of 12:50, 23 December 2021
A spicy breakfast dish of rice from the city of Chonju in the south-west of Korea.
| 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: | 
|
| Recipe author: | Chef |
| First published: | 24th October 2012 |
|
Best recipe reviewMost definitely Oriental 4.6/5 And unusual, but rather good too. The Judge |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 tablespoon sesame oil
- Garlic to taste, finely diced
- 1 spring onion, sliced
- 182 ml rice, cooked
- 25 g bean sprouts, blanched in boiling water for 2 minutes
- 240 ml water from blanching the bean sprouts
- ¼ teaspoon salt
- 1 large egg
- 1 teaspoon toasted sesame seeds
- 1 teaspoon chilli powder, or to taste
Method
- 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.
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.
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