Kongnamul Bap (Soybean Rice Bowl)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Servings
4
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Course
Main Course, Others
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Cuisine
Vegetarian
Kongnamul Bap (Soybean Rice Bowl)
Description
This Kongnamul Bap recipe begins with rinsing and soaking short grain rice to ensure proper water absorption and cooking. Soybean sprouts are washed and drained while meat is seasoned and combined with minced garlic, soy sauce, rice wine, and sesame oil. Kimchi is sliced thin and stir-fried briefly with some of its juice to concentrate flavor before adding the meat to cook slightly without overcooking.
The rice is layered with soybean sprouts and the kimchi-meat mixture before cooking together in a rice cooker or stovetop pot. This method infuses the rice with the flavors of the toppings and allows the sprouts to cook through gently. The yangnyumjang sauce combines soy sauce, sesame oil, gochugaru, garlic, sugar, sesame seeds, and scallions, providing a spicy and savory topping to balance the nuttiness and texture of the sprouts and rice.
Once cooked, the rice and toppings are gently fluffed to mix flavors before serving, creating a wholesome, flavorful bowl ideal for a satisfying meal.
Ingredients
Rice:
- 1.5 cups short grain rice
- 1.5 cups water
Vegetables and meat:
- 1 pound soybean sprouts aka kongnamul, 콩나물
- 4 - 6 ounces beef omit for a vegan option, or pork, any tender cut
- 1 teaspoon garlic minced
- 2 teaspoons soy sauce
- 1 teaspoon rice wine or mirin
- 1 teaspoon sesame oil
- 1 cup kimchi preferably fully fermented, thinly sliced, about 1/2 inch thick
- 2 tablespoons kimchi juice
Sauce (Yangnyumjang):
- 4 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon gochugaru Korean red pepper flakes
- 1 teaspoon sesame seeds
- 1 teaspoon garlic minced
- 1 teaspoon sugar
- 2 - 3 scallions finely chopped
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.
User Reviews
Overall Rating
4.9
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