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Before you jump to Gukbap Made With Leftover Bean Sprout Rice recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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We hope you got benefit from reading it, now let’s go back to gukbap made with leftover bean sprout rice recipe. You can have gukbap made with leftover bean sprout rice using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to cook Gukbap Made With Leftover Bean Sprout Rice:
- Take 1 bowlful Rice (I used leftover bean sprouts rice)
- Provide 200 ml ○Water
- Get 1/2 tsp ○ Dashida
- You need 1 dash Pepper
- Prepare 1 dash Salt
- Provide 1 dash Sesame oil
- Get 1 White roasted sesame seeds
- Prepare 1 Green onions
Steps to make Gukbap Made With Leftover Bean Sprout Rice:
- I had a little leftover from making "Easy Inexpensive Bean Sprout Rice". What to do with it? Turn it into gukbap of course! - - https://cookpad.com/us/recipes/152202-easy-budget-saving-mixed-rice-with-bean-sprouts
- Put all the ○ ingredients in a pan and bring to a boil. Adjust the seasoning with salt and pepper, and add a bit of sesame oil!
- Pour the soup on the leftover rice, scatter with toasted white sesame seeds and chopped green onions, and that's it!! Easy, right?
Instead of making this dish from scratch, I cheat by making this dish with leftover kongnamul-guk and rice. Dissolve equal parts rice vinegar and sugar in a pan over a low heat with a splash of water. Finely slice beansprouts, carrots and deseeded cucumbers, put in a bowl, then pour over the vinegar mix. Leave to cool, then store in jars in the fridge for up to three days. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
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