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Kongnamul Bap (Soybean Sprout Rice)

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!

A bowl of soybean sprout rice. Topped with seasoning sauce

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 sprout rice scooped on spoon

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.

soybean sprouts piled up in a bowl
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.

pan frying seasoned ground beef
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.

how to make kongnamul bap step by step

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. 

soybean sprout rice with kimchi, seaweed and the sauce

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. 

Kongnamul bap ingredients in a heavy bottomed pot

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.

Stove top cooked kongnamul bap (soybean sprout rice)

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.

soybean sprout rice scooped on spoon

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soybean sprout rice scooped on spoon

Kongnamul Bap (Soybean Sprout Rice)

Light, healthy and delicious Korean bean sprout rice recipe
5 from 3 votes
Print Pin Rate
Course: Rice
Cuisine: Korean
Keyword: bean sprout rice, kongnamul bap, soybean sprout rice
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 519kcal
Author: Sue | My Korean Kitchen

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

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

SAUCE

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

*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.
*** If you can't find soybean sprouts, you can try mung bean sprouts. They don't add much nutty bean taste, so it's not as tasty, but I still think it's the best alternative that's easily available.
****For rice cooker, I used Cuckoo IH Pressure Cooker and for heavy pot, I used  Le Creuset Signature 22cm.

Nutrition

Calories: 519kcal | Carbohydrates: 88g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 1123mg | Potassium: 356mg | Fiber: 5g | Sugar: 5g | Vitamin A: 518IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 6mg
Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: May 11, 2020
Sue and My Korean Kitchen Profile

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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8 thoughts on “Kongnamul Bap (Soybean Sprout Rice)”

  1. I made this tonight and added some sliced mini king mushrooms as well! Soooo delicious, especially with the sauce and some gochujang.

    Reply
  2. I wanted to make this recipe for tonight’s dinner. But I donot have a rice cooker – and therefore no measuring cup for the rice. Could you please inform me the size? Thank you very much!

    Reply
  3. My comment is not just for this recipe…it’s for your mykoreankitchen site. It’s absolutely the best site for Korean recipes…EVER. Your thoughtful, precise instruction/description/photos cannot be beat. Even someone like me who cannot cook, enjoys your recipes because you make it easy for me to attempt the recipe. Many sites don’t realize many need to see what the ingredients look like, which brands you use, and where to get them. Please keep this site going for years to come! Thank you!

    Reply
  4. Mung bean & soy bean sprouts have been available here(Hawaii) as long as I can remember. I think Koreans here use soy bean sprouts more than the larger Japanese population. My personal opinion: The Korean Market in our area sells fresher, better quality sprouts than the bigger markets and they come in much, much larger bags.

    My mom prepared the soybean sprouts like you, but she always served it alongside the rice. I will do your recipe this weekend. I know that it will be good. I like soy bean sprouts more than mung bean sprouts because they are chewier.

    Reply

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