Crispy and Savory Soybean Sprout Rice (Kongnamul Bap) Golden Recipe
Crispy and Savory Soybean Sprout Rice (Kongnamul Bap) Golden Recipe
Super Easy Kongnamul Bap & Delicious Seasoning Sauce Secret
Whip up a nutritious Kongnamul Bap in no time with fresh soybean sprouts from the market! The generous amount of sprouts, savory rice, and a spicy-sweet special seasoning sauce combine to make you devour a bowl of rice even when you have no appetite. Enjoy the excellent crispy texture and rich flavor of Kongnamul Bap by following along now!
Rice Ingredients- 2 handfuls Soybean Sprouts (approx. 200g)
- 1.5 cups Rice (approx. 270g)
All-Purpose Seasoning Sauce- 5 Tbsp Soy Sauce
- 1/2 Tbsp Sugar (or corn syrup)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Cheongyang Pepper, finely chopped
- 1/2 Green Onion, finely chopped
- 5 Tbsp Soy Sauce
- 1/2 Tbsp Sugar (or corn syrup)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Cheongyang Pepper, finely chopped
- 1/2 Green Onion, finely chopped
Cooking Instructions
Step 1
Rinse the fresh soybean sprouts thoroughly under running water two to three times. You can make a wonderful meal with inexpensive soybean sprouts bought from the market. Soybean sprouts are rich in asparagine, which is excellent for relieving hangovers, making them a great hangover cure the day after drinking!
Step 2
The secret to fluffy Kongnamul Bap is to use slightly less water than you normally would for cooking rice. Since soybean sprouts release moisture, using about half the usual amount of water will result in perfectly cooked, fluffy rice. You can soak the rice beforehand, but if you’re feeling lazy, using it as is will also yield delicious results.
Step 3
Place the washed soybean sprouts in the rice cooker and press the ‘Cook’ button. You can also use a pressure cooker or cook it in a pot. While there are methods like blanching the sprouts separately and using that water to cook the rice, or cooking the rice first and then mixing in blanched sprouts, this method is the most convenient and still incredibly delicious!
Step 4
While the Kongnamul Bap is cooking, let’s make the delicious seasoning sauce! Finely chop the green onion, Cheongyang pepper, and garlic. I originally wanted to make a ‘dallae’ (Korean chive) sauce, but unfortunately, they were all sold out. Instead, you can use leftover vegetables from your fridge, such as scallions, chives, or carrots, to add a rich flavor. Using ingredients from your fridge is part of the fun of cooking!
Step 5
Combine 5 Tbsp soy sauce, 1 Tbsp sesame oil, 1 Tbsp gochugaru, 1/2 Tbsp sugar, the chopped vegetables, and 1 Tbsp toasted sesame seeds in a bowl. Mix well. You can also use corn syrup instead of sugar. The key to delicious Kongnamul Bap is this seasoning sauce! With this golden ratio, it’s impossible for it to taste bad.
Step 6
Here is the golden recipe for the super-delicious Kongnamul Bap seasoning sauce! This sauce is great not only for Kongnamul Bap but also for other bibimbaps. I usually eat small portions, but this Kongnamul Bap was so delicious I finished a whole large bowl! You must try making it.
Step 7
Once the rice is done, gently mix the soybean sprouts and rice with a spatula. Mixing the steaming hot Kongnamul Bap with a generous amount of the delicious seasoning sauce is absolute bliss. Kongnamul Bap tastes best when eaten immediately after it’s cooked. To prevent the soybean sprouts from becoming soggy and tough, it’s best to make and eat it right away. Enjoy!
