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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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Stir-fried oyster mushrooms
Nov 21st
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Hi Maangchi, I have been following you for years but I have never made this recipe! I am cooking this rice but I do not have a heavy bottom pot like yours. Can I do it in rice cooker? Just wondering!
Wahow and wahow, it was so good!! It is not easy to find “real” soy bean sprouts in france. Most of grocery store and supermarket sell this product but you actually buy mung bean sprouts!
I was happy to find non GMO actual soy bean sprouts in a small Korean grocery store near my new house!
Kongnamul bap is on my top 5 of korean dishes!
i’ll post a picture when i make it next time (soon :)
Easy, yummy, full of “promesses gustatives”. I have to try this very soon!
Made this dish exactly according to recipe and video. It tasted wonderful! But oh the mess in my cookpot. I think I used the same pot that you did in your video, a 3 qt. stainless pot. After the 10 minute cooking at medium high I mixed everything in the pot and noticed at least 1/2 inch of stuck black burned rice at the bottom. We scraped the top into a dish and ate it. But cleaning the pot afterwards was a real chore.
I’d like to make this again but I think I will try to cook it in the microwave instead of on the stovetop. What do you think?
Hello Maangchi, thank you very much for the easy and delicious recipe! We use textured soy protein instead of minced meat and eat it with our last portion of kimchi :-)
See full size image
Wow you made a really nice vegetarian version of kongnamulbap. Wonderful!
Is this only good for people on a diet? I have a cold right now and I want to make some foods that help relieve or fight my stuffy nose. I made Kongnamul bap before and I honestly liked it more than Kongnamul Guk. So can I just eat Kongnamul Bap for my cold rather than the Kongnamul Guk?
I couldnt find pepper flakes in the grocery store. What i have is crushed chili. Will it make a difference? Will it be too spicy? Will it change the taste? Thanks
It is a little different flavour, but it will work ok.
Thanks again Maangchi!!!! You never failed me!!!! I love all your recipes.. Been trying alot of your recipes and they are all AWESOME!! Just uploaded my kongnamulbap photo.. yayy!!
Maangchi,
This dish is awesome. I use Japanese brown rice and put the bean sprout, mixed pork ( my daughter doesn’t like beef) with the seasoning and finely chopped fresh shiitake on the rice just as it cooked and mix it through. Then I add 1 raw egg on top and put the lid of my rice cooker back on.
It taste divine. Thanks for the recipe
It sounds very good! Happy cooking!