Bean Sprout Rice (Kongnamul Bap)

Bean Sprout Rice (Kongnamul Bap)

Steamed rice and soybean sprouts cook together, then get tossed with a savory soy dressing.

Total 50 min Makes 4 servings Calories 320/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame

This Korean one-pot dish layers raw rice and soybean sprouts in the same pot, letting them steam together so the sprouts stay crisp-tender and lightly sweet. A simple soy-garlic-sesame sauce is drizzled over just before serving, making it a light lunch or a side that pairs well with grilled meats. It's a traditional way to stretch rice into a fuller meal while keeping the flavors clean and mild.

Ingredients

  • 2 cups short-grain white rice, rinsed and drained
  • 2 1/4 cups water
  • 10 ounces soybean sprouts, rinsed and trimmed
  • 3 tablespoons soy sauce
  • 1 tablespoons toasted sesame oil
  • 1 tablespoons toasted sesame seeds
  • 2 cloves garlic, minced
  • 2 scallions, thinly sliced
  • 1/2 teaspoons gochugaru (Korean chili flakes), optional
  • 1/4 teaspoons salt

Method

  1. Rinse the rice in cold water until the water runs mostly clear, then drain well.

  2. Spread the rinsed rice evenly in a heavy-bottomed pot with a tight-fitting lid, then pour in the water.

  3. Scatter the soybean sprouts evenly over the rice without stirring them in.

  4. Cover and bring to a boil over high heat.

  5. Reduce heat to low and simmer, covered, without lifting the lid.

  6. Remove from heat and let stand, covered, to finish steaming.

  7. While the rice steams, whisk together the soy sauce, sesame oil, sesame seeds, garlic, scallions, gochugaru, and salt in a small bowl.

  8. Uncover the pot and fluff the rice and sprouts together with a rice paddle or wooden spoon.

  9. Divide the rice and sprouts among bowls and drizzle with the soy dressing, tossing gently just before eating.

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★ 4.0 (1)

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    Bean Sprout Rice (Kongnamul Bap)

    This Korean one-pot dish layers raw rice and soybean sprouts in the same pot, letting them steam together so the sprouts stay crisp-tender and lightly sweet. A simple soy-garlic-sesame sauce is drizzled over just before serving, making it a light lunch or a side that pairs well with grilled meats. It's a traditional way to stretch rice into a fuller meal while keeping the flavors clean and mild.

    50 min 4 servings 320 cal

    Ingredients

    • 2 cups short-grain white rice, rinsed and drained
    • 2 1/4 cups water
    • 10 ounces soybean sprouts, rinsed and trimmed
    • 3 tablespoons soy sauce
    • 1 tablespoons toasted sesame oil
    • 1 tablespoons toasted sesame seeds
    • 2 cloves garlic, minced
    • 2 scallions, thinly sliced
    • 1/2 teaspoons gochugaru (Korean chili flakes), optional
    • 1/4 teaspoons salt

    Method

    1. 1

      Rinse the rice in cold water until the water runs mostly clear, then drain well.

    2. 2

      Spread the rinsed rice evenly in a heavy-bottomed pot with a tight-fitting lid, then pour in the water.

    3. 3

      Scatter the soybean sprouts evenly over the rice without stirring them in.

    4. 4

      Cover and bring to a boil over high heat.

    5. 5

      Reduce heat to low and simmer, covered, without lifting the lid.

    6. 6

      Remove from heat and let stand, covered, to finish steaming.

    7. 7

      While the rice steams, whisk together the soy sauce, sesame oil, sesame seeds, garlic, scallions, gochugaru, and salt in a small bowl.

    8. 8

      Uncover the pot and fluff the rice and sprouts together with a rice paddle or wooden spoon.

    9. 9

      Divide the rice and sprouts among bowls and drizzle with the soy dressing, tossing gently just before eating.