Mit Soupe

INGREDIENTS

3 cups medium grain white rice

1½ cups mung bean sprouts

large handful of spinach

1 large carrot cut into thin matchsticks

2 cloves garlic minced

Salt

2 teaspoons light soy sauce (divided)

Fry light oil

1 pound lean ground beef

1 tablespoon dark soy sauce

4 eggs

½ cup napa cabbage kimchi

2 tablespoons gochujang/Korean red pepper paste (adds 3syns per serving)

Toasted sesame seeds

METHOD

Start by cooking your rice as described by package description. 

Blanch the bean sprouts for about 5 minutes in boiling water then remove with a slotted spoon and place into a colander to drain. Now add the spinach in the same pot of boiling water, and blanch for 1 minute. Set aside in another colander to drain.

Rinse both the bean sprouts and the spinach under cold running water to stop the cooking process, and then thoroughly squeeze out any excess water from both sets of vegetables. Transfer the bean sprouts to a medium bowl. 

Roll the spinach into a long tube and slice 3 or 4 times to create shorter strands of vegetable. Set aside in a separate bowl and season each bow with salt to taste and a teaspoon of light soy sauce. Divide the minced garlic between the two bowls, and toss to combine. Set aside.

Over medium-high heat, spray a large frying pan with fry light and add the julienned carrots. Stir-fry the carrots for about 1 minute or until they are tender but still a little crunchy.  Remove from the pan and set aside in a separate bowl.Turn up the heat to high. Add the ground beef to the pan, and brown, breaking up the beef into smaller pieces. Stir in the dark soy sauce. Meanwhile, in a separate pan, fry the eggs sunny side up, leaving the yolks runny.

To serve, divide the cooked rice among four bowls, and top with the beef, seasoned spinach, bean sprouts, cooked carrots, kimchi, and egg.