Mung bean sprout rice with seasoned soy sauce (Kongnamul-bap variation)

1. Rinse the rice in cold water 3-4 times until the water runs clear and leave to drain for 20 minutes; wash the sprouts and pinch off any brown ends.

2. Mix the minced pork with 1 tablespoon of soy sauce and 1 teaspoon of sesame oil, then fry it until crumbly in the bottom of a heavy-based pan for 2-3 minutes.

3. Scatter the rice over it, pour in the 420 ml of water, spread the sprouts evenly on top, cover and bring to the boil.

4. Then cook over the lowest possible heat for 15 minutes without lifting the lid, turn off the heat and leave to rest for another 10 minutes.

5. Meanwhile, for the sauce, mix the soy sauce, gochugaru, finely chopped spring onion, grated garlic, sesame oil, sesame seeds and sugar.

6. Gently fold the rice with the sprouts and pork, divide into bowls, and let everyone drizzle sauce on to taste before mixing.

Tip: Kongnamul-bap was a thrifty lunch in old Korean households: the moisture from the sprouts means the rice needs less water, so don't add more. Don't lift the lid while cooking, or the sprouts will get an unpleasant raw-bean taste.