Kongnamul bap or Kongnamulbap is a soybean sprout and rice dish. The word “Kongamul” refers to soybeans sprouts, while “Bap” is the Korean word for rice.This is an easy-to-prepare Korean rice recipe made better with meat and its tasty sauce.
I’m sure that when we talk about Korean food, Galbi, Kimchi, and Bibimbap will quickly flash in your mind. Kongnamul Bap, might not be one of the popular Korean dishes, but this simple dish has more to give in terms of flavor and overall satisfaction.
I used minced beef sirloin for this recipe (although it might look like gruond beef since it was minced almost perfectly). I love to use sirloin because it is tender, flavorful, and contains less fat. The fried egg that I used is cooked sunny-side-up with a liquidy yolk. I love the idea of pricking the egg yolk and see the rich yellow stuff ooze down the rice.
The sauce was the total dealmaker for this dish. It was so good to the point that I can even eat rice and the sauce alone. Let’s not do that though since the soybean sprouts are the star of the show. Pouring the sauce over the soybeans and rice is simple perfect in terms of visual appearance and flavor. The resulting flavor is just unexpectedly good.
Another good thing that I added to the sauce (which really worked for me) is the Gochujang. It is condiment made that came from soybeans (although these are fermented). Other components are glutinous rice, chili, and some seasonings. I also love to use this condiment in Asian soups to make it spicy.
Try this yummy Kongnamul bap recipe, Enjoy!
Watch the Kongnamul Bap – Soybean Rice Bowl Cooking Video
Kongnamul Bap - Soybean Sprout Rice Bowl Recipe
- 1 1/4 cups rice
- 1/4 lb. ground pork
- 3 cups soybean sprouts
- 1 teaspoon Sesame oil
- 1 1/2 cups water
- 3 tablespoons cooking oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 egg
- 1/4 cup chopped green onions
- 5 tablespoons soy sauce
- 1 tablespoon Gochujang hot pepper paste
- 1 Korean hot pepper
- 3 cloves crushed garlic
- 1/2 teasoon red pepper flakes
- 2 teaspoons roasted sesame seeds
- 1 teaspoon sesame oil
- 1 to 2 teaspoons honey
- Combine ground beef, 1 teaspoon sesame oil, salt and pepper. Mix
- Place the rice in a cooking pot. Rinse the rice twice in water. Drain.
- Arrange the Soybean sprouts and ground beef mixture over the rice. Pour-in the water.
- Cover the cooking pot. Cook in low heat until the rice is half cooked. This will take around 12 to 13 minutes.
- While the rice is cooking, make the sauce by combining the green onions, hot pepper, garlic, red pepper flakes, Gochujang, Sesame seeds, Sesame oil, and honey. Stir to mix well. Set aside.
- Heat the cooking oil in a pan. Once the oil gets hot, start to cook the egg sunny-side-up. It will help to push the oil towards the egg using a spatula so that the top part gets cooked evenly.
- Once the rice is half cooked, gently mix the rice with the beef and Soybean sprout. Cover and cook for another 10 minutes.
- Transfer the cooked rice, beef, and Soybean sprout in a serving bowl. Top the the fried egg. Season with the sauce.
- Serve. Share and enjoy!