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!

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!

Add 1 cup of short grain rice to a heavy bottomed pot. Rinse in cold water and drain.
Scrub the wet rice by hand about for about 10 seconds. Rinse and drain.
Scrub, rinse and drain 3-4 times, until the water becomes clear.
Tilt the pot and pour out as much water as you can. The rice should still be wet.
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!

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

Season ground beef (or chopped shiitake mushrooms)

Prepare about ½ cup ground beef (4 ounces: 113 grams) and put it in a bowl.
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

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.
Cook 2 eggs sunny-side up and set aside. If you serve 3 people, prepare 3 sunny-side up eggs.
After the rice has soaked for 30 minutes, add the soybean sprouts and the seasoned ground beef over top.
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.
Lower the heat and simmer for another 10 minutes with the lid closed.
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.

Posted on Thursday, September 29th, 2011 at 9:42 am. Last updated on October 5, 2014.
Tagged: bean sprouts, bibimbap, delicious recipe, easy recipe, how to make rice, 콩나물밥, kongnamulbap, korean food, Korean kitchen, Korean recipes, maangchi recipe, mixed rice with bean sprouts, sauce for bibimbap, short grain rice, simple recipe, soybean sprouts and steamed rice, soybean sprouts bibimbap, soybean sprouts recipe, soybean sprouts rice, spicy seasoning sauce, steamed rice

66 Comments:

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

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 (=
- terryberry Netherlands joined 8/12 & has 2 comments
  Posted August 29th, 2012 at 2:56 pm | Log in to reply.
  
  It was delicious! my friends thought so too, they especially loved the hoddeok (:
  cheers!
  - Maangchi New York City joined 8/08 & has 12,051 comments
    Posted August 30th, 2012 at 8:10 am | Log in to reply.
    
    Thank you for your update! I feel like kongnamulbap now. : )
Chen-Hsuan Indiana joined 8/12 & has 1 comment
Posted August 22nd, 2012 at 5:22 pm | Log in to reply.

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
- Maangchi New York City joined 8/08 & has 12,051 comments
  Posted August 24th, 2012 at 9:23 am | Log in to reply.
  
  Dear Chen-Hsuan,
  I’m very very happy to hear that your kongnamulbap turned out very very delicious! : )
  Happy cooking!
YeonAh Montreal, Québec joined 5/11 & has 9 comments
Posted June 22nd, 2012 at 5:31 pm | Log in to reply.

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!
- Maangchi New York City joined 8/08 & has 12,051 comments
  Posted June 24th, 2012 at 6:38 am | Log in to reply.
  
  Soaking rice will make it fluffy. If you use a pressure rice cooker, you don’t have to soak.
yashi London, UK joined 2/10 & has 5 comments
Posted March 24th, 2012 at 9:14 am | Log in to reply.

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 ^_^
- Maangchi New York City joined 8/08 & has 12,051 comments
  Posted March 24th, 2012 at 9:18 am | Log in to reply.
  
  Cheers to “‘ummmm so good!’ : )
rain99love Singapore joined 11/11 & has 6 comments
Posted December 16th, 2011 at 1:12 am | Log in to reply.

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… :)
- Maangchi New York City joined 8/08 & has 12,051 comments
  Posted December 17th, 2011 at 11:41 am | Log in to reply.
  
  yes, using a rice cooker sounds good to me. yummy!
apgoluc38 Los Angeles joined 12/11 & has 2 comments
Posted December 8th, 2011 at 5:49 pm | Log in to reply.

soo hungry just looking @ this…Maangchi, thanks so very much for sharing your gift of cooking.
gennypadilla Canada joined 11/11 & has 2 comments
Posted November 27th, 2011 at 7:51 pm | Log in to reply.

Maangchi, my soybean bimbimbap was perfect! My husband loved it. Thanks so much. Will definitely include this in my day to day menu. Mwah!
- Maangchi New York City joined 8/08 & has 12,051 comments
  Posted November 28th, 2011 at 4:52 am | Log in to reply.
  
  I’m glad to hear that your husband loved your kongnamulbap!
  Cheers!
gennypadilla Canada joined 11/11 & has 2 comments
Posted November 27th, 2011 at 6:32 pm | Log in to reply.

I’m going to cook this tonight. Will let you know how it turned out.
TheresaY Gonzales, CA joined 11/11 & has 2 comments
Posted November 27th, 2011 at 12:22 pm | Log in to reply.

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!!
- Maangchi New York City joined 8/08 & has 12,051 comments
  Posted November 28th, 2011 at 4:53 am | Log in to reply.
  
  yay! : )
  Happy cooking!
Jacq Tempe, AZ joined 11/11 & has 4 comments
Posted November 21st, 2011 at 4:06 pm | Log in to reply.

I can’t wait to make this tonight! YUMMY~
naoj california joined 11/11 & has 4 comments
Posted November 20th, 2011 at 6:54 pm | Log in to reply.

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

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 :)
D California joined 6/09 & has 43 comments
Posted November 3rd, 2011 at 1:37 am | Log in to reply.

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
- Maangchi New York City joined 8/08 & has 12,051 comments
  Posted November 3rd, 2011 at 9:08 pm | Log in to reply.
  
  yeah I saw it. It looks great!
  - D California joined 6/09 & has 43 comments
    Posted November 17th, 2011 at 12:28 pm | Log in to reply.
    
    My whole-gain rice version is finally posted. I also doubled the recipe and replaced the ground beef with ground lean turkey. Maangchi, I hope you approved of my whole-grain rice version of this recipe: http://lemonchiffoncake.blogspot.com/2011/11/soybean-sprout-bibimbap.html
BxlSprout Brussels, Belgium joined 5/10 & has 3 comments
Posted October 24th, 2011 at 3:28 pm | Log in to reply.

Thanks for including the vegetarian tips! Your sauce looks simply delicious.
- Maangchi New York City joined 8/08 & has 12,051 comments
  Posted November 3rd, 2011 at 9:09 pm | Log in to reply.
  
  oh you must be a vegetarian. : )
APartridge UK joined 10/11 & has 1 comment
Posted October 18th, 2011 at 11:33 am | Log in to reply.

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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Soybean sprouts bibimbap
Korean name: 콩나물밥
Romanized: Kongnamulbap
Also Romanized as: konganmulbab

Categories: beef, main dish, non spicy, one bowl meal, rice, spicy
Made with: eggs, garlic, green chili pepper, green onion, ground beef, honey, onion, radish sprouts, rice, sesame oil, sesame seeds, soy sauce, soybean sprouts, sugar,