Kongnamul Bap

Step 1

Rinse the soybean sprouts under cold running water in a fine-mesh sieve, stirring gently with your hand for 30 seconds until the water runs clear, then let them drain completely.

Step 2

Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 3

Bring a medium pot filled halfway with water to a boil over high heat, about 5 minutes; you will see a rolling boil with large bubbles breaking the surface.

Step 4

Add the drained soybean sprouts to the boiling water and stir once with a wooden spoon; boil uncovered for 5 minutes until the sprouts are fork-tender but still slightly crisp.

Step 5

Pour the cooked sprouts into a fine-mesh sieve and drain thoroughly, pressing gently with the back of a spoon to remove excess water.

Step 6

Transfer the drained sprouts to a medium mixing bowl; add 2 tablespoons sesame oil, the minced garlic, 2 tablespoons soy sauce, and 0.5 teaspoon salt.

Step 7

Stir with a wooden spoon until all the sprouts are evenly coated and the mixture smells fragrant, about 1 minute.

Step 8

Heat 1 tablespoon sesame oil in a 10-inch nonstick skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 9

Crack both eggs into the skillet and cook without stirring until the whites are completely set and opaque but the yolks jiggle slightly when you shake the pan, about 4 minutes.

Step 10

Remove the skillet from heat and slide both eggs onto a small plate.

Step 11

Divide the cooked rice between two bowls, mounding it in the center of each bowl.

Step 12

Spoon half the sesame-dressed sprouts over the rice in each bowl, creating a small mound to one side.

Step 13

Place one cooked egg on top of the sprouts in each bowl.

Step 14

Scatter 1 tablespoon roasted sesame seeds over the top of each bowl, distributing them evenly across the rice and egg.