Kongnamul Kuk Bap (Korean Rice Breakfast)

Servings

Calories

% from Fat

Fat

Sodium

Carbohydrates

Protein

Cholesterol

Vitamin A

Vitamin C

Calcium

Iron

Dietary Fiber

1

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

`INGREDIENTS:`
3/4 cup cooked rice	1/4 cup bean sprouts, blanched in 2 cups boiling water for 5 minutes	1 cup hot water reserved from the bean sprouts
1/4 teaspoon salt	1 whole egg	1 teaspoon toasted sesame seeds
1/2 to 1 teaspoon hot red chili powder	1 scallion, sliced	pinch of pepper

`1`	Put the rice, bean sprouts, hot water and salt in a pan or in your own tukbaege. Break an egg over all, sprinkle with the sesame seeds, chili powder to taste, the scallion and pepper.
`2`	Put the pan (or tukbaege) on the gas flame and bring to a boil over moderate heat. Cook for 2 minutes but do not stir. Serve hot in bowls. The diner or the cook in the kitchen will break the egg yolk and mix everything in the pan into a gruel.
`3`	Note: There are 4 side dishes served with the gruel: cabbage kimchi, radish kimchi, salted baby shrimps and shreds of beef in soy sauce.