Try this nutritious Korean soybean sprout rice (Kongnamul Bap) recipe at home. It tastes nutty, savory and nutritious. It makes an easy one bowl meal too!
What is Kongnamul Bap (Soybean Sprout Rice)
Essentially kongnamul bap (콩나물밥) is rice cooked with soybean sprouts. But it is often cooked with some ground meat (e.g. beef or pork) as well as other vegetables, making it a sufficient meal on its own. It is served with soy sauce based sauce, which you can mix with the rice like you would with bibimbap.
Kongnamul bap has a nutty aroma and savory flavor. It also tastes light, healthy and nutritious too.
What I like about this dish is that not only does it taste delicious and nourishing, it’s so easy to make and the required ingredients are very minimal. I hope it becomes your regular repertoire in your weekly menu!
Soybean Sprouts Substitution
I don’t know about your area, but (mung) bean sprouts have been a regular grocery item from a regular grocer for a few years now. At least in my local area that is. Is this the case for you too?
Anyway, if you aren’t able to find soybean sprouts, mung bean sprouts could be an alternative. It looks quite similar visually. Though it doesn’t add much nutty bean taste in the final dish. Frankly, it’s quite bland in my opinion.
Nonetheless, I think mung bean sprouts would the best alternative as I can’t think of any other vegetables that are similar to soybean sprouts.
P.S. Do you like bean sprouts? Then try these recipes! Korean Bean Sprout Salad and Korean Bean Sprout Soup
Ingredients for Soybean Sprout Rice (Serves 4)
Main
- 2 cups short grain rice (using the rice measuring cup that comes with rice cooker), rinsed
- 2 cups water (using the rice cup)
- 250g / 9 ounces soybean sprouts, rinsed and bad beans trimmed off
- 150g / 6 ounces beef mince (or pork mince)
Meat Seasoning
- 1 Tbsp rice wine
- 1 Tbsp soy sauce, regular
- 1 tsp minced garlic
- A few sprinkles ground black pepper
Sauce
- 1/4 cup soy sauce, regular
- 2 tsp sugar
- 1 tsp toasted sesame oil
- 2 tsp toasted sesame seeds
- 1/2 tsp minced garlic
- (optional) 1 – 2 tsp korean chili flakes (gochugaru)
- 2 stalk green onion, thinly sliced
*1 Tbsp = 15 ml, 1 rice measuring cup = approx. 180 ml
** If you want to learn about Korean ingredients, check my essential Korean ingredients list.
***For rice cooker, I used Cuckoo IH Pressure Cooker and for heavy pot, I used Le Creuset Signature 22cm.
How To Make Kongnamul Bap (Rice Cooker Method)
1. Combine the meat with the meat seasoning ingredients. Mix them well and set aside for about 15 mins.
2. Pre heat a skillet over medium high heat. Add some cooking oil and evenly spread. Add the marinated meat and stir often until it cooks (4-5 mins). Drain any excess liquid from the skillet. Or scoop out the meat leaving any residual liquid in the skillet.
3. Put the rinsed rice in a rice cooker inner pot. Add the water. Top up with the cooked meat and soybean sprouts. Place the pot into the rice cooker and and close the lid. Choose the regular white rice setting then press the “cook” button. When it’s done, mix the rice and other ingredients well with a spatula, for about 1-2 mins, until all ingredients are evenly spread.
4. (While the rice is cooking) combine all the sauce ingredients in a small bowl and set aside.
5. Serve the rice in a bowl. Kimchi and seasoned seaweeds particularly goes well with this meal. To eat, add the sauce you prepared in step 4 as required (about 2 tsp per serving) into the bowl of rice. Mix well and enjoy.
How to Make Kongnamul Bap (Stovetop Method)
1. Combine the meat with the meat seasoning ingredients. Mix them well and set aside for about 15 mins.
2. Pre heat a skillet over medium high heat. Add some cooking oil and evenly spread. Add the marinated meat and stir often until it cooks (4-5 mins). Drain any excess liquid from the skillet. Or scoop out the meat without any residual liquid from the skillet.
3. Put the rinsed rice in a heavy bottomed pot and add the water. Top up with cooked meat and soybean sprouts and close the lid.
4. Bring the pot to boil over medium high heat until the water is boiling. It will takes 8-9 mins. Reduce the heat to medium then boil for a further 6-7 mins. Then gradually reduce the heat to low and simmer for another 5 mins. While you may be very tempted, do not open the lid during boiling at any stage as it will throw off the water evaporation rate.
5. Remove the pot from the stove and rest it for 15 mins with the lid still on.
6. When it’s done, mix the rice and other ingredients well with a spatula, for about 1-2 mins, until all ingredients are evenly spread.
7. (While the rice is cooking) combine all the sauce ingredients in a small bowl and set aside.
8. Serve the rice in a bowl. Kimchi and seasoned seaweeds particularly goes well with this meal. To eat, add the sauce you prepared in step 7 as required (about 2 tsp per serving) into the bowl of rice. Mix well and enjoy.
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Kongnamul Bap (Soybean Sprout Rice)
Ingredients
MAIN
- 2 cups short grain rice using the rice measuring cup that comes with rice cooker, rinsed
- 2 cups water , using the rice cup
- 250 g soybean sprouts (9 ounces), rinsed and bad beans trimmed off
- 150 g beef mince (6 ounces), or pork mince
MEAT SEASONING
SAUCE
- 1/4 cups soy sauce , regular
- 2 tsp sugar
- 1 tsp toasted sesame oil
- 2 tsp toasted sesame seeds
- 1/2 tsp minced garlic
- 1 - 2 tsp korean chili flakes (gochugaru), optional
- 2 stalk green onion , thinly sliced
Instructions
HOW TO MAKE KONGNAMUL BAP (RICE COOKER METHOD)
- Combine the meat with the meat seasoning ingredients. Mix them well and set aside for about 15 mins.
- Pre heat a skillet over medium high heat. Add some cooking oil and evenly spread. Add the marinated meat and stir often until it cooks (4-5 mins). Drain any excess liquid from the skillet. Or scoop out the meat leaving any residual liquid in the skillet.
- Put the rinsed rice in a rice cooker inner pot. Add the water. Top up with the cooked meat and soybean sprouts. Place the pot into the rice cooker and and close the lid. Choose the regular white rice setting then press the “cook” button. When it’s done, mix the rice and other ingredients well with a spatula, for about 1-2 mins, until all ingredients are evenly spread.
- (While the rice is cooking) combine all the sauce ingredients in a small bowl and set aside.
- Serve the rice in a bowl. Kimchi and seasoned seaweeds particularly goes well with this meal. To eat, add the sauce you prepared in step 4 as required (about 2 tsp per serving) into the bowl of rice. Mix well and enjoy.
HOW TO MAKE KONGNAMUL BAP (STOVETOP METHOD)
- Combine the meat with the meat seasoning ingredients. Mix them well and set aside for about 15 mins.
- Pre heat a skillet over medium high heat. Add some cooking oil and evenly spread. Add the marinated meat and stir often until it cooks (4-5 mins). Drain any excess liquid from the skillet. Or scoop out the meat without any residual liquid from the skillet.
- Put the rinsed rice in a heavy bottomed pot and add the water. Top up with cooked meat and soybean sprouts and close the lid.
- Bring the pot to boil over medium high heat until the water is boiling. It will takes 8-9 mins. Reduce the heat to medium then boil for a further 6-7 mins. Then gradually reduce the heat to low and simmer for another 5 mins. While you may be very tempted, do not open the lid during boiling at any stage as it will throw off the water evaporation rate.
- Remove the pot from the stove and rest it for 15 mins with the lid still on.
- When it’s done, mix the rice and other ingredients well with a spatula, for about 1-2 mins, until all ingredients are evenly spread.
- (While the rice is cooking) combine all the sauce ingredients in a small bowl and set aside.
- Serve the rice in a bowl. Kimchi and seasoned seaweeds particularly goes well with this meal. To eat, add the sauce you prepared in step 7 as required (about 2 tsp per serving) into the bowl of rice. Mix well and enjoy.
Notes
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
