Ingredients

• 4 bowls white rice (920 g)
• 180 g bean sprouts
• 1 scallion
• 6 cups water (1.5 L)
• 2 tablespoons soup soy sauce
• 1 tablespoon minced garlic
• salt, to taste
• shrimp salted sauce, for serving
• roasted seaweed, for serving
• chopped green chili peppers, for serving
• gochugaru (Korean red pepper flakes), to taste
• 4 eggs

Instructions

1. Remove the tails from the bean sprouts and wash them.
2. Slice the scallion thinly.
3. Put the bean sprouts and water in a pot, cover, and boil over medium heat for about 10 minutes.
4. Add shrimp salted sauce, soup soy sauce, minced garlic, and salt, then boil for about 3 more minutes.
5. Put rice into a ttukbaegi and pour in only the broth from the bean sprout soup to warm it through, then pour the broth back into the pot.
6. Pour hot broth back over the rice in the ttukbaegi and top with sliced scallions and shrimp salted sauce.
7. Add egg, crushed roasted seaweed, and more shrimp salted sauce to taste before eating.