Super Simple Soybean Sprout Rice (Kongnamulbap)
Super Simple Soybean Sprout Rice (Kongnamulbap)
5-Minute Super Simple Kongnamulbap Recipe: Perfect for Busy Days!
Introducing a super simple Kongnamulbap recipe, perfect for those lazy days or when you lack appetite. With just soybean sprouts and leftover rice, you can whip up a satisfying meal in about 5 minutes. The delightful texture of the soybean sprouts combined with the savory seasoning sauce makes this dish incredibly addictive. Simple yet delicious, let’s get started on your Kongnamulbap!
Kongnamulbap Ingredients- 450g fresh soybean sprouts
- 400g leftover rice (approx. 2 servings, not too hard or frozen)
- 1 Tbsp cooking wine (helps remove any gaminess from the sprouts)
Toppings: Fried Egg- 2 eggs
- 1 Tbsp cooking oil (for greasing the pan)
Flavor-Boosting Seasoning Sauce- 3 Tbsp regular soy sauce (base for the sauce)
- 0.5 Tbsp fine chili powder (for a hint of spice and color)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp toasted sesame seeds (for nuttiness and texture)
- 1 Tbsp minced green onion (for freshness)
- 2 eggs
- 1 Tbsp cooking oil (for greasing the pan)
Flavor-Boosting Seasoning Sauce- 3 Tbsp regular soy sauce (base for the sauce)
- 0.5 Tbsp fine chili powder (for a hint of spice and color)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp toasted sesame seeds (for nuttiness and texture)
- 1 Tbsp minced green onion (for freshness)
Cooking Instructions
Step 1
First, rinse the soybean sprouts thoroughly under running water until clean. Gently drain any excess water and spread them evenly at the bottom of a large pot that you’ll use for cooking the rice. This ensures the sprouts cook evenly with the rice.
Step 2
On top of the cleaned soybean sprouts, spread out approximately 2 servings of leftover rice. Here’s a crucial tip: use leftover rice that is slightly cooled and not overly hard or frozen. This will result in fluffier, more separated grains of rice.
Step 3
Now, sprinkle 1 Tbsp of cooking wine over the soybean sprouts and rice. This step helps eliminate any unwanted odors from the sprouts and enhances the overall flavor of the rice.
Step 4
Securely cover the pot with its lid and cook over medium-high heat for about 5 minutes. Once the water starts to boil, reduce the heat slightly and let it simmer, being careful not to burn the rice. It’s essential to keep the lid on tightly to trap the steam and moisture, allowing the flavors to infuse into the rice.
Step 5
While the rice is cooking, let’s prepare the delicious seasoning sauce that is key to this Kongnamulbap! In a small bowl, combine the regular soy sauce, chili powder, sesame oil, toasted sesame seeds, and minced green onion as listed. Feel free to add minced garlic or chopped chili peppers for an extra kick if you like.
Step 6
Let’s get another pan ready. Heat 1 Tbsp of cooking oil in a frying pan and fry the eggs to your liking. A sunny-side-up egg with a runny yolk is especially delicious when mixed into the hot rice. (Incidentally, one of the two eggs used here happened to be a double yolk – lucky us! ^^)
Step 7
After about 5 minutes, when the rice is cooked, open the lid and gently fluff the rice and sprouts together with a spatula, ensuring not to mash the rice grains. Transfer the mixed rice into a serving bowl.
Step 8
Spoon a desired amount of the prepared savory seasoning sauce over the beautifully plated Kongnamulbap. It’s best to add the sauce gradually and mix as you go, rather than adding it all at once, to adjust the seasoning to your preference.
Step 9
Finally, carefully place the perfectly fried egg on top of the Kongnamulbap for a delightful finish. Your simple yet delicious Kongnamulbap is now ready! Enjoy mixing the warm rice, sprouts, savory sauce, and fried egg for a wonderful meal.
