Bean Sprout Beef Rice Bowl
1 package(16oz) soy bean sprouts cleaned and preferably tails removed
5-6 dried large anchovies, head and black gills removed
2-3 dried sea kelp
1 1/2 C short grain white rice, preferably Korean or Japanese
1/2 lb ground beef
3-4 Tbsp chopped Asian chives or regular chives or green onion
2 Tbsp Korean chili flakes
1/2 green chili seeded and chopped
1/2 red chili seeded and chopped, optional
1 garlic finely minced
4-5 Tbsp low sodium soy sauce
1 Tbsp sesame oil
1 Tbsp roasted sesame seeds
dashes of black pepper
Bulgogi simple marinade
2 Tbsp low sodium soy sauce
1 Tbsp sugar
1/4 pear or apple pureed
1 Tbsp Mirin or rice wine
1 garlic chopped
1/2 tsp freshly ground black pepper
2 tsp sesame oil
2 tsp roasted sesame seeds
Soak the rice in the water for 30 minutes and drain. Set aside. Prepare the beef in the marinade and chill until ready to cook.
Meanwhile place bean sprouts in a pot with dried anchovies and sea kelp on the bottom with 1 cup of water. Cover with lid and cook over medium high heat until the steam comes out, reduce heat to low, continue to cook for another 6 minutes. Do not peak. You need to keep the pot covered. Drain the bean sprouts and reserve the broth from them. You will need 1 1/2 cup of the broth. If not enough, add water to fill in. Discard the anchovies and sea kelp. Set aside the bean sprouts covered.
Cook the rice in a rice cooker or heavy bottom pot with the reserved broth. Cook the beef in a pan until browned. No need oil.Make the dressing by mixing all the ingredients.
Place cooked hot rice in a big individual bowl, top with beef and bean sprouts, and the chive dressing (about 1 1/2 Tbsp or more per person). Drizzle more sesame oil in you wish. Mix everything very well until they get nicely incorporated. Serve with some Kimchee as a side if you have.