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Soybean Sprout Rice (Kongnamul Bap)

Kongnamul Bap is a Korean staple that’s made by cooking beansprouts and rice together in one pot. It’s a 5-minute dish that’s comforting and delicious!
Prep Time3 minutes
Cook Time5 minutes
Total Time8 minutes
Course: Main Course
Cuisine: Korean
Keyword: Kongnamul Bap, Soybean Sprout Rice
Servings: 1 serving
Author: Chef Chris Cho

Equipment

  • Small Ramen Pot or Ttukbaegi

Ingredients

  • Handful of Soybean Sprouts
  • 2 tbsp Mirin
  • 1 cup Rice
  • Seaweed Paper For garnish

Kongnamul Bap Sauce

  • 2 tbsp Soy Sauce
  • 1 tbsp Water
  • 1-2 tbsp Sesame Oil
  • 1 tbsp Sesame Seeds
  • 1/2 tbsp Gochugaru Add as much as you like
  • 1 stalk Scallions Chopped
  • 1/4 of Whole Onion Diced
  • 1/2 of Whole Jalapeño Optional, Diced

Instructions

  • On a pot, put a handful of soybean sprouts, drizzle mirin all over, place the rice on top, then cover.
  • Place it on the stove, put it on medium heat, and let it cook for 5 minutes. Keep the lid closed.
  • While cooking, chop the scallions, onion, and pepper. Then, in a saucepan, combine it with soy sauce, water, sesame oil, sesame seeds, and gochugaru.
  • After 5 minutes, open the pot and add the sauce on top of the rice. Add the sauce gradually, according to taste.
  • Mix the rice thoroughly, serve, and enjoy!