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We hope you got insight from reading it, now let’s go back to gukbap made with leftover bean sprout rice recipe. To cook gukbap made with leftover bean sprout rice you need 8 ingredients and 3 steps. Here is how you do that.
The ingredients needed to make Gukbap Made With Leftover Bean Sprout Rice:
- You need 1 bowlful Rice (I used leftover bean sprouts rice)
- Get 200 ml ○Water
- Get 1/2 tsp ○ Dashida
- Provide 1 dash Pepper
- Use 1 dash Salt
- Use 1 dash Sesame oil
- Get 1 White roasted sesame seeds
- You need 1 Green onions
Instructions to make Gukbap Made With Leftover Bean Sprout Rice:
- 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.
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