kongnamulbap, soybean sprout bibimbap
The first time I made this it went wrong somehow, but the second time (pictured), it was delicious! I was afraid the sprouts would become soggy after 20 minutes of cooking, but they retained just enough crunch to make great texture! The sauce made the dish wonderful - I'm convinced that sauce would make anything 200% better! This dish is a great way to use leftover hamburger. There's just enough beef to add a good flavor but not enough that it becomes all about the meat.
Maangchi's recipe: HERE