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Bean Sprout Rice (Kongnamul bap)

Bean sprout rice (Kongnamul bap) recipe. It’s an easy one bowl meal! 

Bean Sprout Rice (Kongnamul Bap)
I don’t cook this meal, bean sprout rice  (Kongnamul bap, 콩나물 밥), very often. The reason is, it is too annoying to trim the sprouts. It is just too much to do. (Am I the only one who trim sprouts? My husband said he never trimmed them before.)

However it is a cheap, healthy meal and simple to cook. Also very good if you are on diet, because it digests really fast.

There are various ways to cook this meal. However my rice cooker saved my labor again, because it has a special setting for this kinds of meal, but a normal rice cooker can make it fine too.

If you don’t have a rice cooker, you can make it in a sauce pan in which you usually boil rice. (The key point in this case is to soak the rice in water for about 30 minutes before you boil the rice, and to put less water than usual when you boil the rice, because when the sprouts cook, some water comes out of them.)

Ingredients for Bean Sprout Rice (Serves 4)

Ingredients for Bean Sprout Rice

Main

  • 3 cups short grain rice (I used 2 cups of white rice and 1 cup of brown rice – using the rice measuring cup that came with the rice cooker), rinsed
  • 3 cups water (using same rice cup)
  • 250g bean sprouts, rinsed and bad beans and tails trimmed
  • (optional) 3 shiitake mushrooms, thinly sliced
  • 200g pork mince (or beef mince)
  • (optional) 1/4 zucchini, thinly sliced

Meat Seasoning (Mix these well in a bowl)

  • 1 Tbsp rice wine
  • 1 Tbsp soy sauce
  • 1 /2 tsp minced garlic
  • A few sprinkles ground black pepper

Bean Sprout Rice Sauce (Mix these well in a bowl)

  • 1/4 cup soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp minced garlic
  • 1/4 tsp korean chili flakes (gochugaru)
  • 1 stalk green onion, thinly sliced

How to Make Bean Sprout Rice (Kongnamul Bap)

1. Marinate the meat with the seasoning. Set aside for about 15 mins.

2. Pre heat a pan. Add some cooking oil and add the pork. Stir until it cooks. Drain any excess liquid from the pan.

Sprouts rice preparation

3. Put the rice in a rice cooker pot. Add the water. Pile up the vegetables and meat on top of the rice. Press the cook button.

Sprout rice cooked

4. When it’s cooked, mix the rice and other ingredients well with a spatular. Serve. (To eat, add the sauce as required into the bowl of rice then mix them well. Dig in.) It’s also very common to serve with some Kimchi and seasoned seaweed.

sprouts rice with side dishes

Bean Sprout Rice (Kongnamul bap)

Korean bean sprout rice (Kongnamul Bap) recipe
Print Pin Rate
Course: Rice
Cuisine: Korean
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Calories: 721kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 3 cups short grain rice (I used 2 cups of white rice and 1 cup of brown rice – using the rice measuring cup that came with the rice cooker), rinsed
  • 3 cups water , using the same rice cup
  • 250 g soybean sprouts , rinsed and bad beans and tails trimmed
  • 200 g pork mince (or beef mince)
  • 3 shiitake mushrooms (optional), thinly sliced
  • 1/4 zucchini (optional), thinly sliced

MEAT SEASONING (MIX THESE WELL IN A BOWL)

BEAN SPROUT RICE SAUCE (MIX THESE WELL IN A BOWL)

Instructions

  • Marinate the meat with the seasoning. Set aside for about 15 mins.
  • Pre heat a pan. Add some cooking oil and add the pork. Stir until it cooks. Drain any excess liquid from the pan.
  • Put the rice in a rice cooker pot. Add the water. Pile up the vegetables and meat on top of the rice. Press the cook button.
  • When it’s cooked, mix the rice and other ingredients well with a spatular. Serve. (To eat, add the sauce as required into the bowl of rice then mix them well. Dig in.) It’s also very common to serve with some Kimchi and seasoned seaweed.

Nutrition

Calories: 721kcal | Carbohydrates: 125g | Protein: 22g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 1108mg | Potassium: 454mg | Fiber: 5g | Sugar: 3g | Vitamin A: 105IU | Vitamin C: 11.4mg | Calcium: 28mg | Iron: 7.8mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

 

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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