Kongnamul Bap (Soybean Rice Bowl)

Name: Kongnamul Bap (Soybean Rice Bowl)
Prep time: 15 min
Cook time: 20 min
Yield: 4 serving
Ingredients: 1.5 cups short grain rice; 1.5 cups water; 1 pound kongnamul (콩나물), soy bean sprouts; 4 - 6 ounces beef or pork (any tender cut); 1 teaspoon minced garlic; 2 teaspoons soy sauce; 1 teaspoon rice wine or mirin; 1 teaspoon sesame oil; 1 cup thinly sliced kimchi (about 1/2 inch thick); 2 tablespoons juice from kimchi; 4 tablespoons soy sauce; 2 teaspoons sesame oil; 1 teaspoon gochugaru, Korean red pepper flakes; 1 teaspoon sesame seeds; 1 teaspoon minced garlic; 1 teaspoon sugar; 2 - 3 scallions, finely chopped

User Reviews

4.9

102 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
4
Course
Main Course, Others
Cuisine
Vegetarian

Kongnamul Bap (Soybean Rice Bowl)

Michael Cole

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Kongnamul bap is basically rice cooked with kongnamul (soybean sprouts). Simply cook the rice with soybean sprouts and other ingredients you'd like to add for delicious Korean rice bowls!

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Ingredients

Servings

Rice:

1.5 cups short grain rice
1.5 cups water

Vegetables and meat:

1 pound kongnamul (콩나물), soy bean sprouts
4 - 6 ounces beef or pork (any tender cut) (omit for a vegan option)
1 teaspoon minced garlic
2 teaspoons soy sauce
1 teaspoon rice wine or mirin
1 teaspoon sesame oil
1 cup thinly sliced kimchi (about 1/2 inch thick) preferably fully fermented
2 tablespoons juice from kimchi

Sauce (Yangnyumjang):

4 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon gochugaru, Korean red pepper flakes
1 teaspoon sesame seeds
1 teaspoon minced garlic
1 teaspoon sugar
2 - 3 scallions, finely chopped

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Instructions

Rinse the rice. Drain. (This is to make sure the correct amount of water is added.) Place in a pot or rice cooker and add the exact amount of water (1:1 rice to water ratio). Let sit so the rice is soaked. Wash the soybean sprouts and drain well.
Cut the meat in small pieces and lightly season with the next 4 ingredients. Cut the kimchi into thin strips (about 1/2 inch). Heat a skillet with a tablespoon of oil over medium high heat. Stir-fry the kimchi for 2 - 3 minutes, adding some juice from kimchi to intensify the flavor, if available. Add the meat and stir-fry for another minute or two. (The meat doesn't need to be cooked through.)
Spread the soybean sprouts over the rice, followed by the stir-fried kimchi and meat. Start the rice cooker, or cook over the stovetop (see below).
While the rice is cooking, prepare the sauce by mixing all sauce ingredients.
When the rice is done, gently fluff up the rice, evenly distributing the sprouts, meat and kimchi. Serve with the sauce on the side.

Stove top method:

Cover, and bring the rice to a full boil over high heat. This will take 4 to 5 minutes. Then, reduce the heat to medium. Cook for 7 minutes. Reduce the heat to low and simmer for 5 minutes.