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Gukbap Made With Leftover Bean Sprout Rice

Gukbap Made With Leftover Bean Sprout Rice recipe

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.

Cooking Method
Cuisine
Courses ,
Difficulty Intermediate
Time
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
  • 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

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 5g8%
Total Carbohydrate 45g15%
Sugars 2g
Protein 8g16%

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

Read it online: https://for-vegan.com/recipe/gukbap-made-with-leftover-bean-sprout-rice/