Cooking with Michelle 101- Kongnamul Bap (Bean Sprout Rice)

Lately I've been obsessed with eating bean sprouts. I have it at least once or twice a week. They're so easy to cook and add any extra substance to my meal. I can't get enough of them. This recipe is for 1 serving being that I had some meat left over and I needed to use it up. Did you see how much a pound cost me?? I'm trying to eat "better" now and organic meat is definitely hitting the piggy bank. It's worth it though. The taste and quality is a lot better in my opinion (even if it is psychological.)

1/4 lb ground beef (or a palm full)
2 handfuls of bean sprouts
1 small cup of cooked rice (I used brown)
1/2 tsp rice vinegar
1 tsp soy sauce
1 tsp red pepper flakes (gochugaru)
1 tsp sesame oil
1/2 tsp sugar
1/2 tsp garlic
a dash of black pepper
a dash of sea salt
a dash of sesame seeds


Mix all the ingredients,except for the sprouts, pepper flakes and rice, with the beef. Let the beef marinate in the fridge for about 20-30 minutes.

While meat is marinating, cook the rice and steam the bean sprouts. When sprouts are done, season with the pepper flakes, a little bit of sesame oil, salt and pepper.

Once meat is done marinating, cook it until browned.

Get the cooked rice and mix in a dash of sesame oil. Top the rice with the cooked meat and then top off with the sprouts. Enjoy.