Kongnamulbap || Bean Sprout Rice, 豆芽饭, 豆芽飯, 豆もやしご飯, 콩나물밥 2

Kongnamulbap is a simple yet delicious Korean dish that combines the nutty flavor of soybean sprouts with the comforting taste of rice. It’s often served with a spicy sauce called gochujang ganjang.

Ingredients:

• 3 cups rice
• 300g bean sprouts
• 200g beef
• 1 green onion
• 2 cloves garlic
• 1/2 cup soy sauce
• 1 2/3 tablespoons sesame oil
• 1 tablespoon sesame seeds
• 2 teaspoons red pepper powder
• A pinch of black pepper

Instructions:

Preparation:

• Rice: Wash rice 30 minutes before cooking and drain in a colander.
• Bean sprouts: Trim the ends of the bean sprouts and wash thoroughly. Drain.
• Beef: Cut the beef into thick slices and then thinly shred.
• Green onion and garlic: Mince finely.

Cooking:

1. Marinate the beef: Combine the shredded beef with 2 tablespoons of soy sauce, 1 tablespoon of minced green onion, 1/2 tablespoon of minced garlic, 1/2 teaspoon of sesame seeds, 1/2 tablespoon of sesame oil, and a pinch of black pepper. Mix well.
2. Layer the ingredients: Divide the rice, beef, and bean sprouts into two equal portions. In a rice cooker or pot, layer the ingredients in this order: bean sprouts, beef, and rice, and repeat. Add 4 cups of water.
3. Cook the rice: Cook the rice according to your rice cooker’s instructions or on the stovetop until the rice is cooked through.
4. Serve: Fluff the rice and serve in bowls. Mix the remaining soy sauce, minced green onion, minced garlic, sesame seeds, sesame oil, and red pepper powder to make a seasoning sauce. Serve the sauce on the side for individual preference.

Tips:

• Enhancing Rice Flavor: Adding a small amount of cooking oil to the bottom of the pot before layering the rice, beef, and bean sprouts can add a subtle richness and flavor to the cooked rice.
• Softening Bean Sprouts: Blanching the bean sprouts briefly in boiling water before adding them to the rice can soften their texture and make them easier to eat, especially for those who prefer them cooked a bit more.
• Increasing Spiciness: To make the Kongnamulbap spicier, simply add more red pepper powder to the seasoning sauce. You can adjust the amount to your desired level of heat.
• Vegetarian Option: To create a vegetarian version of Kongnamulbap, omit the beef entirely. You can then add other vegetables such as mushrooms, carrots, or spinach to increase the nutritional value and add more flavor.
• Making Gochujang Ganjang: This simple dipping sauce is made by mixing soy sauce, gochujang (Korean chili paste), and sesame oil. It’s a versatile dipping sauce that can be used with many Korean dishes, including Kongnamulbap, grilled meats, and vegetables.