Kongnamul bap is basically rice cooked with kongnamul (soybean sprouts). Simply cook the rice with soybean sprouts and other ingredients such as meat and kimchi for delicious Korean rice bowls!
Unlike bibimbap, a better known rice bowl with various vegetable and meat toppings, kongnamul bap (콩나물밥) is basically rice cooked with kongnamul (soybean sprouts) and other ingredients. It’s one of my go-to easy meals. It’s adelicious meal you can put together in no time!
Simply add soybean sprouts to your rice, and cook the rice the same way as you normally do. The rice soaks up the nutty flavor of the soybean sprouts as it cooks.The same technique is very common in Korean cooking with various other vegetables, meat and/or seafood to make rice bowl dishes.
Growing up my mother always added lightly seasoned beef or pork, giving the dish another layer of flavor, while making it a more substantial dish. You can certainly use chicken if desired or simply omit the meat for a vegan option.
Another addition that my family loves is kimchi! Doesn’t kimchi make everything better anyways? So, that’s how I usually make this dish.
In this recipe, I precooked the kimchi and meat to develop more flavors before adding to the rice, but you can skip this step if you want.
With a delicious soy sauce-based sauce (yangnyeomjang or yangnyumjang, 양념장) mixed in, you and your family will love this tasty one-dish meal!
Tips for making kongnamul bap
- It’s important to use less water because soybean sprouts release some water.
- Use a generous amount of soybean sprouts. The sprouts cook down significantly, and the rice bowl is more delicious with lots of them.
- The sauce (yangnyeomjang, 양념장) is essential for this dish. Use lots of scallions. You can also add garlic chives (buchu, 부추) if available.
More Soybean Sprouts Recipes
Kongnamul muchim (seasoned soybean sprouts)
Kongnamul Guk (soybean sprout soup)
Kimchi kongnamul guk (kimchi soybean sprout soup)
Kongnamul japchae (soybean sprout japchae)
Have you tried this kongnamul bap recipe? Please rate the recipe below and leave a comment! Stay in touch by following me onYouTube,Pinterest,Twitter,Facebook, andInstagram.
Ingredients
Rice:
- 1.5 cups short grain rice
- 1.5 cups water
Vegetables and meat:
- 1 pound kongnamul (콩나물), soy bean sprouts
- 4 - 6 ounces beef or pork (any tender cut) (omit for a vegan option)
- 1 teaspoon minced garlic
- 2 teaspoons soy sauce
- 1 teaspoon rice wine or mirin
- 1 teaspoon sesame oil
- 1 cup thinly sliced kimchi (about 1/2 inch thick) preferably fully fermented
- 2 tablespoons juice from kimchi
Sauce (Yangnyumjang):
- 4 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon gochugaru, Korean red pepper flakes
- 1 teaspoon sesame seeds
- 1 teaspoon minced garlic
- 1 teaspoon sugar
- 2 - 3 scallions, finely chopped
Instructions
- Rinse the rice. Drain. (This is to make sure the correct amount of water is added.) Place in a pot or rice cooker and add the exact amount of water (1:1 rice to water ratio). Let sit so the rice is soaked. Wash the soybean sprouts and drain well.
- Cut the meat in small pieces and lightly season with the next 4 ingredients. Cut the kimchi into thin strips (about 1/2 inch). Heat a skillet with a tablespoon of oil over medium high heat. Stir-fry the kimchi for 2 - 3 minutes, adding some juice from kimchi to intensify the flavor, if available. Add the meat and stir-fry for another minute or two. (The meat doesn't need to be cooked through.)
- Spread the soybean sprouts over the rice, followed by the stir-fried kimchi and meat. Start the rice cooker, or cook over the stovetop (see below).
- While the rice is cooking, prepare the sauce by mixing all sauce ingredients.
- When the rice is done, gently fluff up the rice, evenly distributing the sprouts, meat and kimchi. Serve with the sauce on the side.
Stove top method:
- Cover, and bring the rice to a full boil over high heat. This will take 4 to 5 minutes. Then, reduce the heat to medium. Cook for 7 minutes. Reduce the heat to low and simmer for 5 minutes.
This kongnamul bap recipe was originally posted in December 2011. I’ve updated it here with new photos and minor changes to the recipe.
Jennie B. says
I made this tonight. It was SO easy and SO delicious that I may have eaten it 3 times. Highly recommend and will be posting my photos on IG and FB soon to show the world how delicious your recipe and website are! Thank you!
Janet says
This reminded me of my childhood. The sauce was so good. Thank you!
Caroline says
Kongnamul bap was one of my favorite dishes as a kid, and who knew it was so simple to make? This is a dish that I don’t think you’d ever find in a restaurant – good Korean home-cooked comfort food. I made it today with sprouted brown rice and plant-based chicken. The sauce is everything, but I will use a little less for my leftovers because the kimchee is already quite salty.
Selina Teo says
I loved all yr recipes it looks nice n lovely tats make me hungry 😋
Manon says
oh my god, this is incredible! I used a vegan meat substitute and everything was perfectly cooked. I’ll definitely be making this regularly from now on!
Nan says
Really good!!! I used air fried tofu, steamed cauliflower for a few minutes then added the sprouts to the water for two-three minutes then mixed up the sauce, including lots of red chili paste, and the rest of the Ingredients and all into a frypan for a minute or two so everything was blended and hot. I added toasted sesame seeds & roasted almonds. Next time I’ll add broccoli and maybe some cabbage. Delish!!! Thanks!!!!
Suzanne says
Loved this dish – so easy to make a great dish to pack for lunch!! Thank you so much for posting all these recipes in such good detail.
Drew says
The secret is to put the bean srpouts on top of the rice and the rice in the middle with the kimchi/pork mix on the bottom wether you are using stovetop or ricecooker method.
also the rice should be well rinsed … do this … mix the kimchi pork and spices in a pot … larger base the better … let it sit while you throw in the rinsed rice … then add your water which should be less than 1:1 ratio … top with bean sprouts and cover … bring to a boil and simmer … longer the better. until rice is done should be around 40 mins. let it stand uncovered and mix …. let it stand uncovered … this is when the magic happens.
Eunice says
Did you cook the kimchi/pork before putting it in the rice cooker like the recipe says?
Myung Moon says
The first night I made it the rice turned out too sticky. The second night, I used 2 cups of rice to 1-1/2 cups of water to cook in my Cuckoo rice cooker. It turned out much better. Thank you for your recipes.
Bonkers says
First of all , I want to thank you so very much for all of your delicious recipes ! I sprout my own mung beans so , I am wondering if mung bean sprouts can be used in place of soy bean sprouts for this recipe ?
Hyosun says
Thank you! It can be used. It will just be a little different. Try it and let me know how you like it. Cheers!
Sara says
Hello! I just wanted to say thank you for all of your wonderful recipes! I am a Korean-born, Canada-raised American, married to a Korean. My 82 year old parents in-law are here visiting us from Korea for 5 weeks, and your website has been a lifesaver for meal-planning daily breakfast, lunch and dinner for them! In fact, they keep commenting on how my cooking has improved!! Thanks so much!
Sara
Hyosun says
Wow it sounds like a lot of work for you. You’re a nice daughter in-law! I am sure your parents in-law really appreciate it. And I am glad to be helpful. Happy cooking!
Julie says
Hi, just tried this using short grain brown rice and it did not turn out well… The rice didn’t cook. I tried to fix the undercooked rice, but it still didn’t work out. Can you give me the cooking time using brown rice please? 🙂 our family does not eat white rice… Thanks in advance! 🙂
Hyosun says
Julie – Which method (stove top or rice cooker) did you use? You should cook the same way as you normally cook your brown rice. You just add the prepared kimchi and bean sprouts before start cooking. Hope this helps.
Anonymous says
Hello Hyosun,
I’ve just found your blog and I’ll definitely keep it bookmarked ; all your recipes look so good !
I’d like to make this rice bowl tomorrow with your stir-fry squid, but without meat. So, what do I do with the meat seasonings (soy sauce, mirin and garlic) ? Do I skip it or add it to the kimchi in the skillet ?
Bye,
Cassandre
Hyosun Ro says
Thank you for the nice words, Cassandre! Skip the meat seasoning if the meat is not used!
Anonymous says
So, it was so good! And the addition of kimchi is a wonderful idea. 🙂
Hyosun Ro says
Aww that’s an excellent idea. I must try. I love mushrooms! Happy to hear your husband loved it. Cheers!
Anonymous says
Hello Hyosun, I love Korean food and your recipes.
I am a vegetarian so I replaced meat in this recipe with oyster mushrooms. It was sooo good, my husband loved it. Thank you!
Lilluz says
Hello Hyosun. I would like to make this rice but I can only get medium grain rice where I am. How much water would I need to use if I use medium grain rice? Thank you!
Hyosun Ro says
I think 1:1 will still be okay, but you can use a little more water as medium grain rice tends to require slightly more water to cook. Hope this helps, and enjoy!
Hyosun Ro says
Hi Danyelle – All four? Not even one complained? That’s great! I know how kids can be. You must have wonderful kids. Thanks for letting me know.
Danyelle says
Just tried this recipe and all four kids loved it. Keep the recipes coming, I love your blog.
Yeni says
Another big hit with my family! I made non-spicy version without chili powder & kimchi for my daughter too.. and used ground beef for the meat. Yum!
Hyosun Ro says
Oh that’s nice! Thank you for trying out another recipe and letting me know how it turned out. You just put a big smile on my face. Cheers!
jdlomma says
I have been following your blog, but this is the first time leaving a comment. I made your Kongnamul Bop for dinner tonight, and my husband and 3-yr old son gobbled it up. Thank you for all your recipes. Looking forward to learning more from you!
Hyosun Ro says
jdlomma – Thank you very much for your readership and for taking the time to let me know how it turned out. I am so happy to hear your family liked it. I look forward to hearing more about your Korean cooking. Cheers!
Hyosun Ro says
Thank you, Nippon Nin!
Nippon Nin says
Wow! I just saw Korean movie called 食客 2 last night and it was really amazing to saw the way they prepare kimchi. It was a good movie but I like first 食客 better. This looks great!
Hyosun Ro says
Thanks, Kevin!
Kevin says
This rice bowl sounds really tasty!
Hyosun Ro says
Biren, Anonymous, and Nami – Thank you so much for stopping by and for the kind words. Happy Holidays to you and your family!
Nami | Just One Cookbook says
I hope you had a wonderful Christmas. Thank you for remembering about white kimchi Hyosun! Please no hurry, I’m always here and I also have a lot of recipe requests that I haven’t worked on…so please don’t feel bad even it takes time, ok? 🙂
Anonymous says
THANK YOU SO MUCH for sharing your excellent recipes!! You’re certainly generous for sharing them!! I’ve tried your spicy bulgogi recipe and that was just OUT OF THIS WORLD!!! Will you be publishing any recipes in books? I think you should! XD Happy Holidays to you!
Biren @ Roti n Rice says
I love soybean sprouts and this would be perfect for healthier meals after all the holiday eats. Wishing you and your family a Merry Christmas and a Happy New Year!
Hyosun Ro says
sportsglutton – Thanks for visiting!
Stephanie – Thanks for the good words. You’ll like this recipe.
sooheesun says
I love your blog! This is one of my favorite (easy) go-to meals, and I can’t wait to try your recipe. xx Stephanie
sportsglutton says
Kimchi always makes everything better! Delicious sounding bowl. 🙂
erica says
Thanks for your recommendation on the rice cooker, Hyosun! I am so glad to get your personal tips! 🙂
Hyosun Ro says
Thank you, Cynthia!
Cynthia says
Like you said, these quick one-pot dishes are idea as we run around trying to get so many things done.
Hyosun Ro says
Thank you, Jen! You’re so kind.
Smoky Wok (formerly Tastes of Home) says
Hyosun, this looks SO delicious, I love kongnamul bap!! Lovely photos too 🙂
Hyosun Ro says
Loveforfood – Thank you!
Erica – I use a pressure rice cooker by Cuckoo which is a popular Korean brand. (http://en.wikipedia.org/wiki/Cuckoo_Electronics)You can find them at Korean markets or on-line.
Sissi – I’d love to see it on your blog! Thank you!
Nami – Yes, there are numerous rice bowl variations in Korea. I haven’t forgotten a white kimchi recipe for you. Thanks for taking the time and writing the comment while you’re on vacation!
Nami | Just One Cookbook says
It looks like rice bowl dish is pretty common in Korea as well. If I can eat kimchi this would be so perfect for a busy night. My husband will surely appreciate this. He eats spicy food, really really spicy one. Looks delicious though… Only wish my stomach can handle it…
Sissi says
It looks gorgeous and sounds like another recipe you might find one day on my blog 😉
I love all the ingredients and cooking rice with bean sprouts seems is a very intriguing, worth trying method. Of course everything tastes better with kimchi, so I will not omit it! Thank you for one more inspiration.
erica says
What a coincidence–I just tried making a rice bowl meal last night! Unfortunately I had to use a stovetop method since I don’t have a rice cooker, and the cooking process didn’t work very well. If I were to go out and buy a rice cooker, what kind would you recommend?
Your recipe sounds absolutely delicious–I love rice+pork+kimchi and I’m excited by the kongnamul in there too! 🙂
Loveforfood says
Looks delicious, love your food descriptions and can’t wait for recipes!