Kimchi Kongnamul Bap

Kimchi and Bean Sprouts mixed in rice

2 cups of rice, soaked
3 cups bean sprouts, washed
1/2 lb beef or pork, any cut

sauce for meat:
1 tbsp soy sauce
1 tsp sugar
1 tsp chopped garlic
1 tsp sesame oil
1/2 tsp black pepper
1 tsp ginger juice (if using pork)

1 cup kimchi (sliced and squeezed)
1 tbsp sesame oil
1 3/4 cup water

serving sauce:
1 1/2 tbsp soy sauce
2 tbsp chopped green onion
1 tbsp chopped korean green pepper
1 tbsp sesame oil
1 tbsp roasted crushed sesame seeds
1 tsp chopped garlic
1 tsp red pepper powder
1 drop of vinegar
1/8 tsp sugar

Cut meat into 2-inch-long strips. Season with the "sauce for meat" ingredients.
Cut kimchi into small pieces, squeeze out liquid, add some sesame oil, mix with meat. In a pot or rice cooker, put a layer of kimchi/meat, then a layer of rice, then repeat. Boil, simmer. When the water's all simmered down, add the sprouts and simmer 7-8 minutes. Mix gently.
Mix the sauce ingredients, serve with the rice/kimchi bowl.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang