Kongnamul bap
Kongnamul bap, from above
VegVeganKorea

Kongnamul bap

Rice steamed with soybean sprouts and stirred with a garlicky soy sauce. Humble, perfect.

35 minTime
22 gProtein each
mediumSpice
Sprout rice2 chapters · 1 min read

Make it your way

Grandma's wayRice steamed with soybean sprouts and seasoned soy sauce.
The original
561kcalsame
22 gproteinsame
4 gfibresame
35minutessame

Kongnamul bap.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Short grain rice (sushi rice)1½ cups, rinsed and soaked
Water1⅓ cups
Soybean sprouts300 g
Soy sauce3 tbsp
Gochugaru2 tsp
Garlic3 cloves, minced
Spring onion (green onion, scallion)3 stalks, chopped
Sesame oil1 tbsp
Sesame seeds2 tsp
Sugar1 tsp

Method

5 steps
  1. 1Soak the rice 30 minutes and drain.
  2. 2Put rice in a heavy pot with slightly less water than usual and lay the sprouts on top.
  3. 3Bring to a boil, cover tightly and cook on low 15 minutes; do not lift the lid. Rest 10 minutes.
  4. 4Mix soy, gochugaru, garlic, spring onion, sesame oil, seeds and sugar into a sauce.
  5. 5Fold rice and sprouts together and serve with sauce to mix in.
Serve it like this

Serve in wide bowls with the soy sauce in a small dish to spoon over and mix; kimchi on the side.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Kongnamul bap: a bread or rice, a side, something to drink and something sweet.

With a main Doenjang jjigae30 min
On the side Gim muchim8 min
On the side Jangjorim70 min
To drink Boricha25 min
Something sweet Yaksik90 min
Sign up to send it to your cook