Rice Bowl with Korean Soy Bean Sprouts

Soybean sprout rice, called kongnamul bap (콩나물밥) in Korean, is a delicious and unique one dish meal. The bean sprout rice has crispy sprouts and warm rice together in good harmony. Also, it is a bowl of food and good to be able to eat more easily. 
Use less water because soybean sprouts release water. 
The original recipe cooks all the ingredients at once, but I cooked it a little differently in order to save the texture of the spicy bean sprouts. Put some soy sauce on the warm bean sprout rice. It will be really delicious!

Ingredients
2 C                                                rice,cleaned and soaked in the water for 30 minutes
2 C minus 3 T                              water
1 lb                                                bean sprouts
1 lb                                                short rib beef, sliced

Soy sauce
1 T                                                  soy sauce
1/4 T                                               water
1 t                                                   Korean hot pepper powder
1/2 t                                                sesame oil
1/2 t                                                sesame seeds

Prepare bulgogi , refer to here...
 http://yhj95sm.blogspot.com/2017/10/blog-post_7.html

Directions
Wash rice several times and soak in the water for 30 minutes then drain.
Rinse and drain sprouts.
Put soaked rice in the cookware and add water and boil to high heat.
When most of the water in the cookware is evaporated add the bean sprouts and cover and reduce to medium low heat and cook until rice is done.
Make bulgogi (Korean BBQ) and set aside.
Mix sauce ingredients.
When it is all cook, mix rice and bean sprouts gently with wooden or plastic spatula and put in a bowl.
Add bulgogi on the top of rice with sauce on the side.

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