Bean sprout Bap (Kongnamul Bap)

This is a dish that many people are probably not familiar with. It's rice cooked with bean sprouts and topped with a sauce. Very simple and very healthy. I remember my mom cooking it for us when we were bored with regular rice. Could be good for pregnant ladies who don't have much of an appetite, as Jeana also really liked this one. The key is in the tangy spicy sweet sauce mixed with the fragrant veggies.

Ingredients for 2:
1 1/4 cup rice
1 piece of dried kelp
2 1/2 cup water
2 handfuls of bean sprouts
1 small bunch of rucambole (can be found in produce section of Korean market. Pronounced 'dallae' in Korean. Can be substituted with chinese leeks or other green sprouts)

Sauce:
2 T red chili powder
6 T soy sauce
2 T chopped green onion
1/2 T minced garlic
1 T Korean cooking syrup (or agave syrup)
1 T sesame seeds
1 T sesame oil
1/2 chopped green chili (optional)

1. Put the water, rice and kelp in a bowl and let it sit for at least 1/2 hour.

2. Drain the rice and save the water it was sitting in. Put the rice in a sauce pan on medium heat. Add 1 1/4 cup of the water you saved.

3. Add the bean sprouts and put the top on. Bring to a boil.

4. Flip the rice over before it has a chance to stick to the bottom. Lower heat and put the top back on. Simmer on low for 10-12 minutes or until the rice is done. The water should be all evaporated and the rice cooked through.

5. Mix all the sauce ingredients in a bowl.

6. Place rice in the bottom of a bowl and top with the rucambole and sauce. Enjoy with some kimchi, of course.