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, toasted sesame seeds, toasted 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 toasted 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 toasted sesame oil on the side so that people can adjust the dish to their personal taste.

kongnamulbap

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Posted on Thursday, September 29th, 2011 at 9:42 am. Last updated on October 5, 2014.
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66 Comments:

  1. terryberry Netherlands joined 8/12 & has 2 comments
    Posted August 27th, 2012 at 8:52 am |

    Thank you so much for your site!! In my country, the number of Korean restaurants can be counted on two hands and I recently discovered how delicious Korean food is after visiting one on holiday! Sites like this make me want to cook every day
    I’m going to make this for my friends tonight with kimchi (perhaps as a pancake) and hoddeok as dessert (=

  2. Chen-Hsuan Indiana joined 8/12 & has 1 comment
    Posted August 22nd, 2012 at 5:22 pm |

    Hello Maangchi,

    I wanted to take some time to thank you for sharing so many delicious recipes on your website. I have been watching your videos a little bit more than a year, and thanks to you that I am able to make some korean dishes. Today I made Kongnamulbap and it was very very delicious! I can eat that everyday! Thank you.

    Chen-Hsuan

  3. YeonAh Montreal, Québec joined 5/11 & has 9 comments
    Posted June 22nd, 2012 at 5:31 pm |

    Hi Maangchi!

    I was wondering why you let the rice soak for 30 minutes before adding everything else to the pot? Do you do the same if using different kinds of rice, like jasmine or basmati?

    Thank you!

  4. yashi London, UK joined 2/10 & has 5 comments
    Posted March 24th, 2012 at 9:14 am |

    I just made this and as soon as I ate the first spoonful, I went ‘ummmm so good!’ >.< This is one of my new favourites now! Thank you for the wonderful recipe ^_^

  5. rain99love Singapore joined 11/11 & has 6 comments
    Posted December 16th, 2011 at 1:12 am |

    Hi Maangchi. Instead of cooking in heavy bottom pot, can I use rice cooker? Just by looking at the photos… it is so delicious already!!! Yummy!!! I am going to make it next week… :)

  6. apgoluc38 Los Angeles joined 12/11 & has 2 comments
    Posted December 8th, 2011 at 5:49 pm |

    soo hungry just looking @ this…Maangchi, thanks so very much for sharing your gift of cooking.

  7. gennypadilla Canada joined 11/11 & has 2 comments
    Posted November 27th, 2011 at 7:51 pm |

    Maangchi, my soybean bimbimbap was perfect! My husband loved it. Thanks so much. Will definitely include this in my day to day menu. Mwah!

  8. gennypadilla Canada joined 11/11 & has 2 comments
    Posted November 27th, 2011 at 6:32 pm |

    I’m going to cook this tonight. Will let you know how it turned out.

  9. TheresaY Gonzales, CA joined 11/11 & has 2 comments
    Posted November 27th, 2011 at 12:22 pm |

    Maangchi, Thank you soooo much for this recipe!!! It’s so delicious & my daughters just love, love, love it! I love how it’s more veggie than meat & the sauce, oh, the sauce!!! I could put that sauce on everything!!! Thanks again!!

  10. Jacq Tempe, AZ joined 11/11 & has 4 comments
    Posted November 21st, 2011 at 4:06 pm |

    I can’t wait to make this tonight! YUMMY~

  11. naoj california joined 11/11 & has 4 comments
    Posted November 20th, 2011 at 6:54 pm |

    omg, just watched this video.. and i can’t wait to do it myself…. i just had bibimbap last night in one of the korean restaurant in Glendale, Ca. Now, i won’t be dependent with them!!!!… tnx.!!!

  12. Lisa Fort Collins, Colorado, USA joined 2/11 & has 2 comments
    Posted November 16th, 2011 at 12:23 am |

    I made this tonight and it was amazing! I wanted to eat more because it was so delicious but I had already had two bowls hahaha. Thank you for your easy tasty recipes Maangchi :)

  13. D California joined 6/09 & has 43 comments
    Posted November 3rd, 2011 at 1:37 am |

    I have already made this twice with brown and red rice. I used ground turkey instead of ground beef. I have also doubled this recipe with success so I can enjoy this again the next day. It is so delicious. Check out my photos here: http://lemonchiffoncake.blogspot.com/2011/11/poached-fried-egg.html

  14. BxlSprout Brussels, Belgium joined 5/10 & has 3 comments
    Posted October 24th, 2011 at 3:28 pm |

    Thanks for including the vegetarian tips! Your sauce looks simply delicious.

  15. APartridge UK joined 10/11 & has 1 comment
    Posted October 18th, 2011 at 11:33 am |

    Hey Maangchi!

    Love your bibimbap recipe and will make it for a big dinner party this Friday!

    OK for this style of bibimbap can I use basmati rice? I have run out of short grain rice!

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