Gukbap Made With Leftover Bean Sprout Rice

Gukbap is a popular Korean dish that originated from the Gyeongsang region. It is often enjoyed as a comforting meal during colder months.

This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Gukbap Made With Leftover Bean Sprout Rice

Cooking Method: Boiling Cuisine: Korean Courses: Lunch, Main Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Rest Time 5 min Total Time 35 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Leftover Bean Sprout Rice
• 8 cups Water
• 2 tablespoon Soy Sauce
• 1 teaspoon Minced Garlic
• 1 teaspoon Sesame Oil
• 2 stalks Green Onions
• 1 teaspoon Salt
• 4 pieces Eggs
• 4 sheets Seaweed

Instructions

1. In a pot, bring the water to a boil.
2. Add the leftover bean sprout rice, soy sauce, minced garlic, sesame oil, green onions, and salt to the boiling water.
3. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
4. In a separate pan, fry the eggs sunny-side up.
5. Serve the gukbap in bowls, topped with a fried egg and seaweed.
6. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 45g15%

Sugars 2g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.