QiMeal
Kongnamul bap
Kongnamul bap · ready in 1 h 2 min · 4 servings · 435 kcal per serving · easy · 6 ingredients
Kongnamul bap is humble Korean comfort food, steaming rice with soybean sprouts so every bowl tastes nutty, clean, and deeply savory once mixed with soy sauce.
- Prep
- 34 min
- Cook
- 28 min
- Total
- 1 h 2 min
- Serves
- 4
- kcal
- 435
- Difficulty
- easy
Ingredients · 4 servings
- 320 gRice, rinsed and soaked
- 300 gSoybean sprout, rinsed and drained
- 440 mlWater, cool
- 100 mlSoy seasoning sauce, savory Korean style
- 2Green onion, thinly sliced
- 1 tbspSesame oil
Equipment
stovetop, fine mesh sieve, heavy pot with lid, measuring cup, mixing bowl, rice paddle, serving bowl, small bowl, spoon
Instructions
- Prepare ingredients
Gather rice, soybean sprouts, water, soy seasoning sauce, green onion, sesame oil, a sieve, pot with lid, bowls, spoon, and rice paddle. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Rinse rice
Rinse rice in cool water, swirling with your hand and draining 3 times until the water turns mostly clear. · 4 min
What to look for: The rinse water looks cloudy at first, then much clearer.
- Soak rice
Soak drained rice in the measured water inside the pot for 20 minutes so the grains cook evenly under the sprouts. · 20 min
What to look for: The rice grains look slightly plumper and opaque.
- Add sprouts
Spread soybean sprouts over the soaked rice without stirring, then cover tightly so steam scents the rice as it cooks. · 2 min
What to look for: The sprouts form an even layer over the rice.
- Cook rice
Bring the pot to a boil over medium heat, then reduce to low and cook for 15 minutes without lifting the lid. · 17 min
What to look for: Steam escapes gently from the lid and the pot sounds quietly active.
- Rest covered
Rest the covered pot off heat for 10 minutes, keeping the lid closed until rice finishes swelling and sprouts turn tender. · 10 min
What to look for: Steam stays trapped and the sprouts look tender when uncovered.
- Mix sauce
Stir soy seasoning sauce with sesame oil and green onion in a small bowl until glossy and evenly mixed. · 3 min
What to look for: The sauce looks shiny with green onion suspended throughout.
- Fluff rice
Fluff rice and sprouts gently from bottom to top with a rice paddle, keeping grains intact and steam fragrant. · 2 min
What to look for: The rice is fluffy and the sprouts are evenly distributed.
- Serve bowls
Spoon hot soybean sprout rice into bowls and serve with sauce on the side for each diner to mix to taste. · 2 min
What to look for: Each bowl has steaming rice, tender sprouts, and glossy sauce nearby.
Nutrition (per serving)
| kcal | 435 |
|---|---|
| Protein | 18 g |
| Carbohydrates | 74 g |
| of which sugars | 1 g |
| Fat | 9 g |
| of which saturated | 1 g |
| Fibre | 3 g |
| Sodium | 1305 mg |
Nutri-ScoreC
Allergens
Contains: soybeans, sesame, soy
May contain: gluten
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 1 months
- Cover and heat with 1 tbsp water until steaming hot, stirring once for even warming.
Ingredient substitutions
Rice
- Short grain rice: Gives a slightly stickier texture that is also common for Korean rice bowls.
Soybean sprout
- Fresh soybean sprout: Use crisp sprouts with pale stems and yellow tips for the most authentic texture.
Water
- Cold water: Cold water is ideal for soaking the rice evenly before cooking.
Soy seasoning sauce
- Soy sauce: Use a little less because plain soy sauce tastes saltier and less rounded.
Green onion
- Garlic: Use only a small amount in the sauce when green onion is unavailable.
Sesame oil
- Vegetable oil: It removes the nutty aroma, so the bowl will taste simpler.
