Ingredients

• 2 cups short-grain rice
• 2 cups water
• 100 g lean beef or pork
• 1/2 tablespoon cooking wine (cheongju)
• 1/2 tablespoon soy sauce
• 300 g bean sprouts
• 5 tablespoons soy sauce
• 1/2 cup water
• 2 tablespoons red pepper flakes
• 2 tablespoons chopped green chili pepper
• 15 g small green onions
• 1 teaspoon minced garlic
• 1 teaspoon sesame seeds
• 1 tablespoon sesame oil
• 1 teaspoon salt

Instructions

1. Rinse the rice well and soak it for 30 minutes, then drain.
2. Cut the lean beef or pork into thin strips and season it with cooking wine and soy sauce.
3. Remove the tails from the bean sprouts, rinse them, and drain.
4. Mix the soy sauce with the remaining seasoning ingredients to make the seasoned soy sauce.
5. In a pot, layer half of the bean sprouts on the bottom, add the meat, then add the rice. Add the remaining bean sprouts and meat, and pour in 2 cups of water.
6. Bring to a boil over high heat, then cook for about 8 more minutes over low heat when you smell the bean sprouts cooking. Turn off the heat and let it steam for 10 minutes.
7. Mix the cooked rice evenly with a spatula, serve in bowls, and eat it mixed with the seasoned soy sauce.