Kongnamul Bap (Soybean Sprout Rice)
User Reviews
5
Kongnamul Bap (Soybean Sprout Rice)
Description
This Kongnamul Bap recipe combines freshly rinsed short grain rice with tender soybean sprouts and savory ground beef marinated in traditional Korean seasonings such as soy sauce, rice wine, garlic, and black pepper. The beef is quickly cooked and drained before layering with rice and sprouts in a rice cooker where they cook together until tender. Cooking in the rice cooker simplifies the process and infuses flavors throughout the rice.
The sauce, prepared separately with soy sauce, sugar, toasted sesame oil and seeds, garlic, green onion, and optional Korean chili flakes, adds complexity when mixed into the finished dish. The balance of salty, sweet, nutty, and mildly spicy flavors enhances the freshness of the sprouts and the richness of the beef and rice.
Kongnamul Bap is served hot as a main or side in Korean meals, often accompanied by kimchi or seasoned seaweed which complement the dish’s mild, savory, and slightly nutty tones. The recipe notes include alternative sprout options and reminders for ingredient measurements and equipment used.
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 ground beef 6 ounces), or pork mince
MEAT SEASONING
- 1 Tbsp rice wine
- 1 Tbsp soy sauce , regular
- 1 tsp garlic minced
- A few prinkles black pepper ground
SAUCE
- 1/4 cups soy sauce , regular
- 2 tsp sugar
- 1 tsp sesame oil toasted
- 2 tsp sesame seeds toasted
- 1/2 tsp garlic minced
- 1 - 2 tsp korean chili flakes (gochugaru), optional
- 2 talk 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
- Use approximately 15 ml (1 tablespoon) measurements and a 180 ml rice measuring cup for consistency.
- Substitute mung bean sprouts if soybean sprouts are unavailable, noting a milder flavor.
- This recipe works well with rice cooker models like the Cuckoo IH Pressure Cooker or a heavy pot such as a Le Creuset 22cm.
- Kimchi and seasoned seaweed are ideal accompaniments to enhance the meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 88g | 29% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 1123mg | 47% |
| Potassium | 356mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 518IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 43mg | 4% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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