Gukbap Made With Leftover Bean Sprout Rice. Gukbap Made With Leftover Bean Sprout Rice What to do with leftovers?!! This is really easy, since you only need to know how to make the soup. The broth of this soup is made with anchovies, kelp and soybean sprouts and is super tasty all by itself.
But if you can't find them, omit them and slightly increase the amount of minced garlic in. Bring the stock to the boil in a large pan and add the bean sprouts, minced garlic and salt. To the same pan now add in the cooked rice, onion, kimchi and spring onion (keeping back some spring onion for garnish at the end). You can have Gukbap Made With Leftover Bean Sprout Rice using 8 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Gukbap Made With Leftover Bean Sprout Rice
- Prepare 1 of bowlful Rice (I used leftover bean sprouts rice).
- You need 200 ml of ○Water.
- It’s 1/2 tsp of ○ Dashida.
- Prepare 1 dash of Pepper.
- It’s 1 dash of Salt.
- Prepare 1 dash of Sesame oil.
- Prepare 1 of White roasted sesame seeds.
- You need 1 of Green onions.
This is really easy, since you only need to know how to make the soup. The rice will expand quite a bit, so using a little bit is enough. If you want to make it spicy, add more kimchi and a. Kongnamul-gukbap (콩나물국밥) is a one pot meal made in a hot bowl with kongmamul-guk (콩나물국, soybean sprout soup) and rice on the bottom of the bowl.
Gukbap Made With Leftover Bean Sprout Rice instructions
- I had a little leftover from making "Easy Inexpensive Bean Sprout Rice". What to do with it? Turn it into gukbap of course! https://cookpad.com/us/recipes/152202-easy-budget-saving-mixed-rice-with-bean-sprouts.
- Put all the ○ ingredients in a pan and bring to a boil. Adjust the seasoning with salt and pepper, and add a bit of sesame oil!.
- Pour the soup on the leftover rice, scatter with toasted white sesame seeds and chopped green onions, and that's it!! Easy, right?.
Instead of making this dish from scratch, I cheat by making this dish with leftover kongnamul-guk and rice. Dissolve equal parts rice vinegar and sugar in a pan over a low heat with a splash of water. Finely slice beansprouts, carrots and deseeded cucumbers, put in a bowl, then pour over the vinegar mix. Leave to cool, then store in jars in the fridge for up to three days. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.