Kongnamul Bap (Soybean Sprout Rice)

Print Recipe

5 from 5 votes

Kongnamul Bap (Soybean Sprout Rice)

Light, healthy and delicious Korean bean sprout rice recipe

Prep Time20

Cook Time30

Total Time50

Course: Rice

Cuisine: Korean

Keyword: bean sprout rice, kongnamul bap, soybean sprout rice

Servings:

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

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

*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