Soybean sprouts bibimbap

Kongnamulbap 콩나물밥

I am very happy to introduce my kongnamulbap recipe to you today. If you’ve been using my recipes for a long time, you might be able to guess what it’s made from by it’s name. Did you? : )

Kongnamul means “soybean sprouts” in English and bap means “rice.” I’ve posted a few recipes that call for soybean sprouts like bibimbap, kongnamul muchim, and kongnamulguk. And how about recipes that use bap? Bibimbap, yubuchobap, what else? Oh, gimbap!

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Yes! Bap is definitely a staple food for Koreans, so there are so many kinds of dishes made with rice, adding different ingredients. You could add Korean radish, seafood, even kimchi!

The best things about this dish are that it’s easy to make, simple, and delicious! I want to add 1 more thing: it’s very cheap! Nobody will say, “I can’t afford soybean sprouts!”

Do you want me to add 1 more thing? Yes, you can make a vegetarian version by skipping ground beef or even egg. It will still be very tasty. You can add crushed roasted dried seaweed (kim) if you want, but I prefer simple kongnamulbap because I don’t want to dilute the flavor. I always say this while I’m eating this: “umm umm .. ah delicious.

Let’s make delicious, humble, decent, and wholesome kongnamulbap!

Ingredients

(for 2-3 servings):
Soybean sprouts (16 oz: 453 grams), rice, ground beef, egg, soy sauce, green onions, garlic, green chili pepper (optional), radish sprouts, sesame seeds, sesame oil, onion, and honey (or sugar), and eggs.

*tip: If you’re a vegetarian, replace the beef with shiitake mushrooms. Soak 3-4 dried shiitake mushrooms in water until they become soft, then chop them up and season.

Directions

Preparation and cooking time: 50 minutes to 1 hour.

Let’s start by making rice!

  1. Add 1 cup of short grain rice to a heavy bottomed pot. Rinse in cold water and drain.
  2. Scrub the wet rice by hand about for about 10 seconds. Rinse and drain.
  3. Scrub, rinse and drain 3-4 times, until the water becomes clear.
  4. Tilt the pot and pour out as much water as you can. The rice should still be wet.
  5. Add 1 cup of water to the rice, close the lid, and let it soak at least 30 minutes with the lid closed.

Next, soybean sprouts!

  1. Take the soybean sprouts out of the package and put them in large bowl with water.
  2. Rinse and drain a couple of times to clean thoroughly.
  3. Pick out some brownish rotten beans. Drain and set aside.

 Season ground beef (or chopped shiitake mushrooms)

  1. Prepare about ½ cup ground beef (4 ounces: 113 grams) and put it in a bowl.
  2. Add 1 ts soy sauce, a pinch of ground black pepper, 1 ts sesame oil. Mix well with a spoon and set aside.

Make sauce

  1. Combine all these ingredients in a bowl and mix well: ⅓ cup soy sauce, 2 cloves of minced garlic, 1 stalk of chopped green onion, 2 ts hot pepper flakes, 1 ts honey, 1 tbs chopped onion, 1 tbs chopped green chili pepper, and 1 tbs roasted sesame seeds.
  2. Cook 2 eggs sunny-side up and set aside. If you serve 3 people, prepare 3 sunny-side up eggs.
  3. After the rice has soaked for 30 minutes, add the soybean sprouts and the seasoned ground beef over top.
  4. Close the lid and bring to a boil over medium high heat for 10 minutes. After boiling, turn it over with a rice scoop and mix all the ingredients well.
  5. Lower the heat and simmer for another 10 minutes with the lid closed.
  6. Transfer it to a serving bowl and place the sunny side egg on top. Garnish with radish sprouts (muwoo soon).

Serve with the sauce and sesame oil on the side so that people can adjust the dish to their personal taste.

kongnamulbap

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64 Comments:

  1. Nayko france joined 10/18 & has 7 comments

    Easy, yummy, full of “promesses gustatives”. I have to try this very soon!

  2. Ave middlewest joined 5/18 & has 1 comment

    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?

  3. VeganLegation Europe joined 6/17 & has 16 comments

    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

  4. vanessapuraw23 joined 6/15 & has 1 comment

    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?

  5. Kulasa Philippines joined 10/13 & has 2 comments

    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

  6. chibi88 Melbourne joined 7/13 & has 5 comments

    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!!

  7. Cutemom Indonesia joined 3/13 & has 79 comments

    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

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