Kongnamul Bap (Soybean Sprout Rice Bowl)

Kongnamul bap is basically rice cooked with kongnamul (soybean sprouts). Simply cook the rice with soybean sprouts and other ingredients you’d like to add for delicious Korean rice bowls!

Kongnamul bap -rice with soybean sprouts

I hope everyone is having a joyous holiday season! Today, I have another delicious rice bowl recipe. It’s a quick and easy meal you can put together to feed the whole family over the busy holiday season. Kongnamul bap (콩나물밥) is basically rice cooked with kongnamul (soybean sprouts). Simply add soybean sprouts to your rice, and cook the rice the same way as you normally do. The same technique is used with various other vegetables, meat and/or seafood to make rice bowl dishes. 

It’s important to use less water because soybean sprouts release lots of water. The rice will soak up the nutty flavor of the soybean sprouts as it cooks. It’s very common to add slightly seasoned beef or pork, giving the dish another layer of flavor, and making it a more substantial dish. Another addition that my family loves is kimchi! Doesn’t kimchi make everything better anyways? So, that’s what I’m sharing here.

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!

kongnamulbap-recipe

kongnamulbap-recipe1

Kongnamulbap - rice with soybean sprouts

Kongnamul Bap (Soybean Rice Bowl)

4.75 from 4 votes
Servings: 4
Print Recipe

Ingredients

Rice:

  • 1-1/2 cups short grain rice
  • 1-1/2 cups water

Vegetables and meat:

  • 1 pound soy bean sprouts
  • 4 - 6 ounces beef or pork (omit for a vegetarian option)
  • 2 teaspoons soy sauce
  • 1 teaspoon rice wine or mirin
  • 1/2 teaspoon garlic
  • 1 cup thinly sliced kimchi preferably fully fermented
  • 2 tablespoons juice from kimchi

Sauce (Yangnyumjang):

  • 4 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon Korean red pepper flakes gochugaru
  • 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.
    Kongnamul bap (soybean sprout rice bowl)
  • Cut the meat in small pieces and lightly season with the next 3 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.)
    Kongnamul bap (soybean sprout rice bowl)
  • Spread the soybean sprouts over the rice, followed by the stir-fried kimchi and meat. Start the rice cooker, or cook over the stovetop.
    Kongnamul bap (soybean sprout rice bowl)
  • While the rice is cooking, prepare the sauce by mixing all sauce ingredients.
    Yangnyeomjang (Korean Soy sauce based sauce)
  • 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:

  • In a heavy bottom pot with a lid, 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.)
  • Stir in the rice and water. Place the soybean sprout on top. Cover, and bring the rice to a full boil over high heat. This will take 4 to 5 minutes. Then, reduce the heat to low. Simmer for 15 minutes. Turn the heat off, and leave the pot covered for about 5 minutes.
Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

 

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Comments

  1. 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.

  2. Myung Moon says

    5 stars
    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.

  3. 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 ?

  4. 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

    • 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!

  5. 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? ๐Ÿ™‚ our family does not eat white rice… Thanks in advance! ๐Ÿ™‚

    • 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.

  6. 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

  7. Aww that’s an excellent idea. I must try. I love mushrooms! Happy to hear your husband loved it. Cheers!

  8. 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!

  9. 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!

  10. 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.

  11. Just tried this recipe and all four kids loved it. Keep the recipes coming, I love your blog.

  12. 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!

  13. 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!

    • 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!

  14. Thank you, Nippon Nin!

  15. 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!

  16. Thanks, Kevin!

  17. This rice bowl sounds really tasty!

  18. Biren, Anonymous, and Nami – Thank you so much for stopping by and for the kind words. Happy Holidays to you and your family!

  19. 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? ๐Ÿ™‚

  20. 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!

  21. 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!

  22. sportsglutton – Thanks for visiting!

    Stephanie – Thanks for the good words. You’ll like this recipe.

  23. 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

  24. sportsglutton says

    Kimchi always makes everything better! Delicious sounding bowl. ๐Ÿ™‚

  25. Thanks for your recommendation on the rice cooker, Hyosun! I am so glad to get your personal tips! ๐Ÿ™‚

  26. Thank you, Cynthia!

  27. Like you said, these quick one-pot dishes are idea as we run around trying to get so many things done.

  28. Thank you, Jen! You’re so kind.

  29. Smoky Wok (formerly Tastes of Home) says

    Hyosun, this looks SO delicious, I love kongnamul bap!! Lovely photos too ๐Ÿ™‚

  30. 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!

  31. 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…

  32. It looks gorgeous and sounds like another recipe you might find one day on my blog ๐Ÿ˜‰
    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.

  33. 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! ๐Ÿ™‚

  34. Looks delicious, love your food descriptions and can’t wait for recipes!

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