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    Home » Kimchi dishes

    Kongnamul Bap (Soybean Sprout Rice Bowl)

    Published 05/27/2020. Updated 05/27/2020

    Jump to Recipe

    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!

    DSC1057 2 - Kongnamul Bap (Soybean Sprout Rice Bowl)

    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.

    DSC 0309 - Kongnamul Bap (Soybean Sprout Rice Bowl)

    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

    1. It’s important to use less water because soybean sprouts release some water.
    2. Use a generous amount of soybean sprouts. The sprouts cook down significantly, and the rice bowl is more delicious with lots of them.
    3. 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)

    DSC1079 - Kongnamul Bap (Soybean Sprout Rice Bowl)

    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.

    DSC 0309 350x350 - Kongnamul Bap (Soybean Sprout Rice Bowl)

    Kongnamul Bap (Soybean Rice Bowl)

    4.68 from 25 votes
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Servings: 4
    Print Recipe

    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.
      kongnamulbap recipe 2B2 e1549950507768 - Kongnamul Bap (Soybean Sprout Rice Bowl)
    • 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.)
      kongnamulbap recipe 2B3 e1549949456241 - 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 (see below).
      kongnamulbap recipe 2B4 e1549949487348 - Kongnamul Bap (Soybean Sprout Rice Bowl)
    • While the rice is cooking, prepare the sauce by mixing all sauce ingredients.
      kongnamulbap recipe 2B5 e1549949541517 - Kongnamul Bap (Soybean Sprout Rice Bowl)
    • 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.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    This kongnamul bap recipe was originally posted in December 2011. I’ve updated it here with new photos and minor changes to the recipe.

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    Previous Post: « Salmon Bulgogi
    Next Post: Instant Pot Galbitang (Beef Short Rib Soup) »

    Reader Interactions

    Comments

    1. Jennie B. says

      January 20, 2021 at 9:38 pm

      5 stars
      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!

      Reply
    2. Janet says

      January 08, 2021 at 7:59 pm

      5 stars
      This reminded me of my childhood. The sauce was so good. Thank you!

      Reply
    3. Caroline says

      December 28, 2020 at 5:51 pm

      5 stars
      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.

      Reply
    4. Selina Teo says

      December 03, 2020 at 11:57 pm

      I loved all yr recipes it looks nice n lovely tats make me hungry 😋

      Reply
    5. Manon says

      November 19, 2020 at 4:31 pm

      5 stars
      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!

      Reply
    6. Nan says

      September 01, 2020 at 1:17 am

      5 stars
      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!!!!

      Reply
    7. Suzanne says

      March 18, 2020 at 8:59 am

      5 stars
      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.

      Reply
    8. Drew says

      September 16, 2019 at 11:07 am

      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.

      Reply
      • Eunice says

        April 30, 2020 at 12:42 pm

        Did you cook the kimchi/pork before putting it in the rice cooker like the recipe says?

        Reply
    9. Myung Moon says

      July 18, 2019 at 8:24 pm

      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.

      Reply
    10. Bonkers says

      January 20, 2016 at 7:16 pm

      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 ?

      Reply
      • Hyosun says

        January 23, 2016 at 2:20 pm

        Thank you! It can be used. It will just be a little different. Try it and let me know how you like it. Cheers!

        Reply
    11. Sara says

      October 21, 2015 at 2:02 pm

      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

      Reply
      • Hyosun says

        October 27, 2015 at 11:04 pm

        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!

        Reply
    12. Julie says

      July 05, 2014 at 4:30 pm

      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! 🙂

      Reply
      • Hyosun says

        July 05, 2014 at 8:14 pm

        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.

        Reply
    13. Anonymous says

      April 28, 2014 at 5:20 pm

      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

      Reply
      • Hyosun Ro says

        April 28, 2014 at 5:39 pm

        Thank you for the nice words, Cassandre! Skip the meat seasoning if the meat is not used!

        Reply
      • Anonymous says

        May 07, 2014 at 3:09 pm

        So, it was so good! And the addition of kimchi is a wonderful idea. 🙂

        Reply
    14. Hyosun Ro says

      April 17, 2013 at 3:37 pm

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

      Reply
    15. Anonymous says

      April 17, 2013 at 3:33 pm

      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!

      Reply
    16. Lilluz says

      May 17, 2012 at 11:42 pm

      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!

      Reply
      • Hyosun Ro says

        May 18, 2012 at 12:08 am

        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!

        Reply
    17. Hyosun Ro says

      March 24, 2012 at 1:49 am

      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.

      Reply
    18. Danyelle says

      March 23, 2012 at 5:25 pm

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

      Reply
    19. Yeni says

      March 01, 2012 at 2:47 am

      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!

      Reply
      • Hyosun Ro says

        March 01, 2012 at 3:30 am

        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!

        Reply
    20. jdlomma says

      January 17, 2012 at 4:07 am

      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!

      Reply
      • Hyosun Ro says

        January 17, 2012 at 7:07 pm

        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!

        Reply
    21. Hyosun Ro says

      January 04, 2012 at 4:12 am

      Thank you, Nippon Nin!

      Reply
    22. Nippon Nin says

      January 04, 2012 at 3:47 am

      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!

      Reply
    23. Hyosun Ro says

      January 01, 2012 at 3:40 pm

      Thanks, Kevin!

      Reply
    24. Kevin says

      January 01, 2012 at 3:18 pm

      This rice bowl sounds really tasty!

      Reply
    25. Hyosun Ro says

      December 28, 2011 at 2:32 pm

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

      Reply
    26. Nami | Just One Cookbook says

      December 28, 2011 at 8:12 am

      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? 🙂

      Reply
    27. Anonymous says

      December 26, 2011 at 6:59 am

      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!

      Reply
    28. Biren @ Roti n Rice says

      December 24, 2011 at 9:25 pm

      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!

      Reply
    29. Hyosun Ro says

      December 21, 2011 at 6:09 pm

      sportsglutton – Thanks for visiting!

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

      Reply
    30. sooheesun says

      December 21, 2011 at 5:46 pm

      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

      Reply
    31. sportsglutton says

      December 20, 2011 at 3:22 am

      Kimchi always makes everything better! Delicious sounding bowl. 🙂

      Reply
    32. erica says

      December 20, 2011 at 2:20 am

      Thanks for your recommendation on the rice cooker, Hyosun! I am so glad to get your personal tips! 🙂

      Reply
    33. Hyosun Ro says

      December 18, 2011 at 12:41 am

      Thank you, Cynthia!

      Reply
    34. Cynthia says

      December 17, 2011 at 9:29 pm

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

      Reply
    35. Hyosun Ro says

      December 17, 2011 at 4:04 pm

      Thank you, Jen! You’re so kind.

      Reply
    36. Smoky Wok (formerly Tastes of Home) says

      December 17, 2011 at 3:50 pm

      Hyosun, this looks SO delicious, I love kongnamul bap!! Lovely photos too 🙂

      Reply
    37. Hyosun Ro says

      December 17, 2011 at 3:28 pm

      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!

      Reply
    38. Nami | Just One Cookbook says

      December 17, 2011 at 6:05 am

      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…

      Reply
    39. Sissi says

      December 16, 2011 at 5:16 pm

      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.

      Reply
    40. erica says

      December 16, 2011 at 4:19 pm

      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! 🙂

      Reply
    41. Loveforfood says

      December 16, 2011 at 6:44 am

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

      Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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