Kongnamul Bap (Bean Sprout Rice Bowl)

Rinse the rice in a fine-mesh sieve under cold water until the water runs clear. Drain well and transfer to a rice cooker or a heavy-bottomed pot with a lid. Add the water and set aside.

Bring a small pot of salted water to a boil. Add the bean sprouts and blanch for exactly 1 minute. Drain immediately and rinse with cold water to stop the cooking. Squeeze out excess water gently and set aside.

In a small bowl, mix together the soy sauce, minced garlic, half of the sliced scallions, sesame oil, and gochugaru (if using). Set aside.

Turn on the rice cooker or bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 12 minutes. Do not lift the lid.

After 12 minutes, quickly place the blanched bean sprouts on top of the rice. Cover immediately and continue to cook for another 5 minutes over low heat. Then turn off the heat and let it steam, undisturbed, for 5 more minutes.

While the rice finishes steaming, heat a small skillet over medium heat and add the vegetable oil. Crack the eggs into the pan and fry to your liking—sunny-side-up or over easy are ideal. Season lightly with a pinch of salt if desired.

Carefully fluff the rice with a rice paddle or fork, mixing the bean sprouts through the rice. Divide the rice between two bowls. Drizzle generously with the seasoning sauce, top each bowl with a fried egg, and garnish with remaining scallions and sesame seeds.