Kongnamul bap (soybean sprouts rice bowl)

Kongnamul bap is basically rice cooked with kongnamul (soybean sprouts). Simply add soybean sprouts to your rice, and cook the rice the same way you normally do, using a little less water because the sprouts will release liquid. The rice soaks up the nutty flavor of the soybean sprouts as it cooks. It’s also very common to add slightly seasoned beef or pork, giving it another layer of flavor, and making it a more substantial dish. Another popular addition is kimchi! Doesn’t kimchi make everything better anyways? In this recipe, I precooked the kimchi and meat to develop more flavors before adding them to the rice. With a delicious sauce mixed in, you and your family will love this tasty one-dish meal!

3-4 servings

Ingredients:

● 1 1/2 cups short grain rice (standard measuring cup, not the cup that comes with a rice cooker)

● 1 1/2 cups water

● 450 grams soybean sprouts

● 140 grams beef (or pork) (omit for a vegetarian option)

● 2 teaspoons soy sauce

● 1 teaspoon rice wine or mirim

● 1/2 teaspoon garlic

● 1 cup thinly sliced kimchi (preferably fully fermented)

● 2 tablespoons juice from kimchi


Sauce (yangnyumjang):

● 2―3 scallions, finely chopped

● 3 tablespoons soy sauce

● 2 teaspoons sesame oil

● 1 teaspoon Korean red pepper flakes (gochugaru)

● 1 teaspoon sesame seeds

● 1 teaspoon minced garlic

● 1 teaspoon sugar

Rinse the rice three times. Let it sit in the last round of water for 20-30 minutes. Drain.

Wash the soybean sprouts, and drain well.

Cut the meat in small pieces and lightly season with the soy sauce, rice wine and garlic.

In a heavy bottom pot with a lid, stir-fry the kimchi for 2―3 minutes, adding some kimchi juice to intensify the flavor. Add the meat and stir-fry for another minute. (The meat doesn’t need to be cooked through.)

Stir in the rice and water. Cover, and bring the rice to a full boil over high heat. This will take about 4 minutes. Place the soybean sprouts on top. Then, reduce the heat to low. Simmer, covered, for 15 minutes. Turn the heat off, and leave the pot covered for about 5 minutes.

If using the rice cooker, add the rice and water to the cooker, spread the stir-fried kimchi and meat over the rice, followed by the soybean sprouts. Start the rice cooker.

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.

By Ro Hyo-sun

For more recipes visit www.koreanbapsang.com.