Korean
Kongnamul-bap (Soybean Sprout Rice)
Print or share this recipe
Kongnamul-bap (Soybean Sprout Rice) is Korean home cooking, eaten at lunch and dinner. On the plate it is the carb everything else is eaten with. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
-
Rinse the rice and spread it in a heavy pot with the measured water.
-
Trim the soybean sprouts and layer them evenly over the rice without stirring them in.
-
Cover and bring to a boil, then lower the heat to a bare simmer and cook 13 minutes.
-
Rest off the heat, covered, for 10 minutes so the sprouts finish steaming.
-
Mince the garlic and scallions and stir them with the soy sauce, gochugaru, sesame oil, and sesame seeds for a dipping sauce.
-
Fluff the rice and sprouts together at the table and spoon the sauce over each bowl.
Watch how to cook Kongnamul-bap (Soybean Sprout Rice)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Korean dinner is a plate rather than a single dish. These are the courses that normally sit beside Kongnamul-bap (Soybean Sprout Rice), read from the same composition Dinejot builds a real meal from.
-
The dish at the centre
-
Something to sip
-
The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Kongnamul-bap (Soybean Sprout Rice) carries gluten, soy, and sesame. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Chapssal-bap (Glutinous Rice) |
| Shellfish | No | |
| Eggs | No | |
| Soy | Yes | Boribap (Barley Rice) |
| Fish | No | |
| Sesame | Yes | Boribap (Barley Rice) |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 230 kcal
- Protein
- 6 g
- Carbs
- 48 g
- Fat
- 2 g
- Fiber
- 2 g
- Sugar
- 0 g
- Sodium
- 480 mg
- Saturated fat
- 0 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Kongnamul-bap (Soybean Sprout Rice) takes about 30 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Cooked this? Show everyone.
Comments
Sign in to leave a note for the next cook.
No comments yet. Be the first to share your thoughts.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.