Korean Mixed Rice Bowl with Bean Sprouts (Kongnamul Bap)
Kongnamul Bap (Korean Mixed Rice Bowl with Bean Sprouts) is a type of bibimbap that features soy bean sprouts. Kongnamul bap is easily prepared and healthy!
Ingredients
Kongnamul Bap
- 2-3 Cups soy bean sprouts
- 1/2 - 1 cup ripe kimchi
- 3 Cups day-old rice (cold)
- 1-2 Teaspoons canola or vegetable oil
- 2 Tablespoons water
spicy soy sauce
- 1-2 scallions (thinly sliced)
- 1 garlic clove (minced)
- 3 Tablespoons dark tamari (or other soy sauce)
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1-2 Teaspoons sesame seeds
- 1 teaspoon gochugaru (Korean red chili pepper powder)
Directions
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Kongnamul bap
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Step 1
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| In a heavy bottomed pot with a tight fitting lid, add water, soybean sprouts, kimchi, and oil (in that order). On top of the kimchi, add the cold rice. Close the pot. Make sure the lid is on tightly. Turn the heat on to medium. Cook for 3-4 minutes, then adjust the heat to LOW. Continue cooking for another 14-15 minutes. As tempting as it may be, don't open the lid during this process. |
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Spicy soy sauce
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Step 2
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| While the Kongnamul bap is cooking, prepare the sauce. In a small bowl, stir together all of the ingredients for the sauce. |
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Step 3
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| Once the kongnamul bap is done cooking, remove the pot from the heat. Leave the lid closed for 1 more minute. |
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Step 4
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| Divide the contents between 2 bowls. Place the rice in the bottom and top with soybean sprouts, then kimchi. Add the spicy soy sauce on top. This gives you the best presentation of the dish. Alternatively, you can mix the kongnamul bap in the pot and divide the mixed rice into the two bowls, then top with the spicy soy sauce. Serve immediately while still hot. Mix and enjoy! |
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