Gyeongsang-do Kongnamul Bibimbap

Wash 300g short-grain white rice thoroughly until water runs clear, then soak in cold water for 30 minutes. Drain and cook the short-grain white rice according to package instructions or in a rice cooker.

Prepare anchovy broth: In a pot, combine 700g water with 15g dried anchovies and 5g dried kelp. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove dried anchovies and dried kelp, reserving 500g of the anchovy broth.

Wash 250g soybean sprouts and trim any tough ends. In a pot, add the 500g anchovy broth and bring to a boil. Add the soybean sprouts and cook for 5-7 minutes until tender-crisp. Drain the soybean sprouts. Season the cooked soybean sprouts with 2g fine sea salt and 5g sesame oil.