Wednesday, March 7, 2012

Korean Rice Breakfast

Thanks to Steph D from Canada .. a member of the Yahoo FM Group ... for the heads up about this easy-to-make egg dish.
¾ cup cooked rice
¼ cup bean sprouts blanched in 2 cups boiling water for 5 minutes
1 cup hot water reserved from blanching the bean sprouts
¼ teaspoon salt
1 egg
1 teaspoon toasted sesame seeds
½ teaspoon hot red chili powder - (to 1 tspn)
1 scallion (spring onion, green part only!) sliced
1 pinch freshly-ground black pepper
Put the rice, bean sprouts, hot water and salt in a pan or in your own tukbaege.
Break an egg over all, sprinkle with the sesame seeds, chili powder to taste, the scallion and pepper.
Put the pan (or tukbaege) on the gas flame and bring to a boil over moderate heat.
Cook for 2 minutes but do not stir.
Serve hot in bowls.
Just before eating, break the egg yolk and mix everything in the pan into a gruel.
Adjust to suit your own tolerance/s and taste.
For eg, there is no way I would use chili powder!!!
This recipe would also make a quick lunch or dinner.

No comments:

Post a Comment