One-Bowl Wonder: Nutritious and Delicious Kongnamulbap (Soybean Sprout Rice)
Easy Home Cooking: A Satisfying Meal with Kongnamulbap
This is the story of how I quickly made Kongnamulbap (soybean sprout rice) for dinner when my original chicken dinner plans changed unexpectedly. With my child out for dakgalbi and my partner joining friends for drinks, I found myself preparing a solo meal. Having skipped lunch, I was quite hungry, so I decided to whip up a fast and flavorful Kongnamulbap using ingredients I had on hand. This dish is incredibly satisfying even without many side dishes, thanks to the combination of rice, fresh soybean sprouts, and a delicious seasoning sauce. It’s perfect for busy days or when you don’t have much appetite. Just the thought of mixing the warm, freshly cooked rice with the crunchy soybean sprouts and savory sauce makes my mouth water! Shall we make this ultimate Kongnamulbap that will revive your appetite?
Rice Cooking Ingredients
- Fresh soybean sprouts
- Soaked rice (soaked in cold water for over 30 minutes)
- Pork (for bulgogi or ground pork)
- Cooking wine (for odor removal)
- Salt
- Pepper
- Minced shiitake mushrooms (optional, for enhanced flavor)
- Kelp (a small piece, for added umami)
Cooking Instructions
Step 1
Let’s start by preparing the pork. If you’re using bulgogi-style pork, cut it into bite-sized pieces. Ground pork will make this even easier. For the cut pork, add about 1/2 tablespoon of cooking wine, a pinch of salt, and a pinch of pepper. Gently mix to marinate. This step helps remove any porky smell and makes the meat more tender.
Step 2
Now, it’s time to cook the rice. In a pressure cooker (or a regular rice cooker), first layer the soaked rice. Then, generously add the washed soybean sprouts on top. Piling them high ensures they steam beautifully with the rice, infusing it with flavor. Add the marinated pork, minced shiitake mushrooms for extra aroma, and the piece of kelp for that subtle umami boost. Be sure to use slightly less water than you normally would for cooking rice, as the soybean sprouts will release moisture. We don’t want the rice to become mushy! (Aim for about 80% of your usual water amount).
Step 3
If using a pressure cooker, once the steam whistle starts, reduce the heat to low and cook for another 5-7 minutes. Then, turn off the heat and let it steam for 10-15 minutes. This allows the rice grains to become perfectly fluffy and cooked through. If using a regular rice cooker, simply use the standard ‘cook rice’ setting.
Step 4
While the rice is cooking, let’s make the delicious seasoning sauce to go with it! In a bowl, combine 3 tablespoons of Korean soy sauce (Guk-ganjang), 3 tablespoons of sesame oil, and 2 tablespoons of gochugaru (Korean red pepper flakes). Add a generous amount of finely chopped green onions and sprinkle with toasted sesame seeds. Mix everything well, and you’ll have a simple yet incredibly flavorful Kongnamulbap sauce. If you prefer a touch of sweetness, feel free to add a little honey syrup or sugar.
Step 5
Once the rice is done, remove the kelp and shiitake mushrooms from the rice cooker. Gently mix the rice, soybean sprouts, and pork together. It’s best to use a spatula held vertically to mix, carefully folding to avoid mashing the rice grains. The fresh, savory aroma of the soybean sprouts from the freshly cooked rice is already making my mouth water!
Step 6
Serve the warm Kongnamulbap in a bowl. Top with a generous spoonful of the prepared seasoning sauce and mix everything together for an absolutely delightful meal! This dish pairs wonderfully with kimchi or a few simple side dishes for a complete and satisfying meal. Enjoy your hearty and delicious Kongnamulbap!
