Soybean-sprout and beef rice (Kongnamul-bap)

A heavy saucepan with a tight lid, a sieve and a small sauce bowl. Use a kitchen scale for these metric quantities. Rinsing, soaking and steaming water is additional where stated.

Rinse the dry rice several times, soak covered with extra water for 30 minutes and drain for 10 minutes. Trim damaged ends from the soybean sprouts and rinse; the 300 g purchase amount gives approximately 280 g trimmed sprouts in the source.

Pat the beef dry with paper towels and slice into 5 cm long, 2 mm thin strips. Mix with 6 g rice wine and 7 g soy sauce and refrigerate while preparing the other ingredients.

Mix the dressing separately: 70 g soy sauce, 125 g water, 18 g gochugaru, 16 g finely chopped green chile, 15 g finely sliced thin green onions, 6 g garlic, 2 g ground toasted sesame, 11 g sesame oil and 3 g salt. Serve to taste, not by the source inconsistent tablespoon-to-gram measure.

Layer half the trimmed sprouts and half the seasoned beef in a heavy pot. Spread the drained rice over them, then add the remaining sprouts and beef. Add 500 g fresh water and cover. Bring to a boil over high heat, about 3.5 minutes in the source kitchen.

Lower to a gentle covered simmer for about 8 minutes. Turn off the heat and rest covered for 10 minutes. Check that rice is tender, sprouts fully cooked and beef reaches at least 63 C with a 3-minute rest; continue covered over low heat if not ready, adding a small splash of boiling water only if dry. Smell alone, used in the original cue, is not a doneness check.

Gently fold the rice from the bottom up. Serve four portions with dressing on the side; refrigerate unused dressing and rice promptly.