Soybean sprout rice with seasoning sauce

Rinse the rice in cold water three times in a heavy bottomed pot, scrubbing with your hand and pouring off the water each time, until it runs clear.

Drain, add one cup of water and soak at least 30 minutes.

Pick the brown ends off the soybean sprouts and rinse them under running water, then drain.

Fry an egg sunny side up in a teaspoon of vegetable oil and turn off the heat.

Season the ground beef with black pepper, soy sauce and sesame oil and mix.

For the yangnyeomjang, mix the soy sauce, minced garlic, chopped green onion, onion, green chili pepper, hot pepper flakes, honey and roasted sesame seeds.

Lay the soybean sprouts over the soaked rice and spread the seasoned ground beef on top.

Bring to a boil over medium-high heat, then open after 10 minutes.

Lower to a simmer, mix the rice up from the bottom and turn it over, cover and simmer 10 minutes.

Turn off the heat, add radish sprouts, and mix with the seasoning sauce to serve.