Maangchi's Kongnamulbap cooking video
Linked from the creator's original kongnamulbap recipe; this meatless variant uses shiitake instead of meat and egg, so ingredients differ.
Official cooking video · Maangchi · YOUTUBEShiitake and Soybean Sprout Pot Rice with Sesame-Soy Sauce
Rice cooked from raw with shiitake mushrooms and soybean sprouts in a lidded heavy pot; serve with a measured sesame-soy sauce. Use a sieve, small bowl and measuring cup. Rice soaking is included in preparation.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
1. Wash hands. Rinse 200 g white rice 3–4 times, drain and soak in clean water for 30 minutes. Wash 250 g soybean sprouts, discard spoiled beans and slice 90 g shiitake thinly.
- 02
2. Drain soaked rice; put rice and 210 ml fresh water in a heavy lidded pot. Spread shiitake and soybean sprouts evenly on top; close the lid.
- 03
3. Cook over medium-high heat for about 8–10 minutes until steady steam escapes and a boil is audible. Reduce to low for another 12 minutes. Turn off heat and rest covered 5 minutes. Do not eat raw sprouts. If rice has a hard core, add 20 ml water and cook 3–5 minutes more on low.
- 04
4. Mix 25 ml soy sauce, 10 ml sesame oil, 25 g chopped scallions, 5 g garlic, 5 g toasted sesame seeds and 4 g sugar in a small bowl. Add 2 g red pepper flakes if desired.
- 05
5. Fold cooked rice, sprouts and mushrooms together with a rice paddle, divide into two bowls, and stir in sesame-soy sauce a little at a time.
Before you cook
Contains soy (soybean sprouts and soy sauce), wheat (regular soy sauce) and sesame. Check labels. Cook soybean sprouts thoroughly with the rice rather than serving raw, and beware of hot steam when opening the pot. If not eating cooked rice immediately, cool quickly and refrigerate at 4°C/40°F or below, ideally within 1 hour, and use within 24 hours. Reheat rice only once, evenly until steaming throughout and at least 74°C/165°F at the center. Discard rice left unrefrigerated for too long: reheating cannot reliably make it safe.
Allergens: soy (soybean sprouts, soy sauce), wheat (conventional soy sauce), sesame
Image & source credits
These illustrations stand in for food photos.
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