Kongnamul Gukbap — Bean Sprout Soup Rice

Ingredients

• 1 lb soybean sprouts, rinsed
• 4 cups anchovy stock
• 2 cups cooked short-grain rice
• 4 cloves garlic, minced
• 1 tbsp saeujeot (salted shrimp) or 2 tsp fish sauce
• 1 tbsp gochugaru
• 2 eggs
• 4 scallions, sliced
• 1 sheet toasted seaweed, crumbled
• 1 tsp toasted sesame oil

Method

1. Bring the stock to a boil with the sprouts and garlic. Once you put the lid on, leave it on until they're done — lifting it partway through is what makes bean sprouts smell grassy and off.
2. Boil hard for 6 minutes, then uncover and season with the saeujeot and gochugaru.
3. Add the cooked rice and simmer 3 minutes so the grains loosen and the broth turns slightly cloudy.
4. Crack an egg into each bowl, ladle the boiling soup and rice over it, and let the residual heat set the white while the yolk stays runny.
5. Top with scallions, crumbled seaweed, and a few drops of sesame oil. Eat hot enough to hurt slightly.