Korean Soybean Sprout and Beef Rice Kongnamul Bap (4 Servings)

Mix 150 g ground beef with 2 tsp soy sauce, 1 tsp sugar, 2 tsp rice wine, 1 tsp sesame oil, 1 tsp minced garlic and 1/8 tsp black pepper.

Stir-fry the seasoned beef in a nonstick skillet over medium heat until fully cooked and at least 71°C at the center. Wash utensils that touched raw meat.

Measure and rinse three rice-cooker cups of rice, drain, then discard spoiled soybean sprouts, rinse about 400 g sprouts and drain.

Put rice, three rice-cooker cups of water and 1 tsp salt in the rice cooker; spread cooked beef and soybean sprouts on top and close the lid.

Run the normal white-rice cycle until rice and soybean sprouts are fully cooked; follow the cooker's program and do not open the lid during cooking.

Mix 3 tbsp soy sauce, 2 tbsp scallions, 2–3 tsp chili flakes, 1 tsp minced garlic, 2 tsp sugar, 1 tbsp sesame oil and 1 tbsp toasted sesame seeds for the dressing.

When cooked, gently mix the rice, sprouts and beef, divide into four bowls and add the dressing a little at a time to taste.

Do not leave cooked rice at room temperature; refrigerate leftovers in shallow containers within two hours, use within 3–4 days or freeze, and reheat to 74°C.