📝 About This Recipe
Kongnamulbap is a beloved Korean comfort classic that transforms humble ingredients into a nutritious, aromatic masterpiece. This 'one-pot' wonder features fluffy short-grain rice steamed directly with crisp soybean sprouts, allowing the rice to absorb the subtle, nutty essence of the vegetables. When drizzled with a bold, spicy, and garlicky yangnyeomjang sauce, it creates a symphony of textures and flavors that is both light and deeply satisfying.
🥗 Ingredients
Main Rice Components
- 2 cups Short-grain white rice (rinsed until water runs clear)
- 12 ounces Soybean sprouts (Kongnamul) (cleaned and ends trimmed if desired)
- 1 3/4 cups Water (slightly less than usual to account for sprout moisture)
- 4 ounces Lean beef (Sirloin or Chuck) (thinly julienned into matchsticks)
Beef Marinade
- 1 teaspoon Soy sauce
- 1 teaspoon Toasted sesame oil
- 1/2 teaspoon Garlic (minced)
- 1 pinch Black pepper (freshly ground)
Yangnyeomjang (Seasoning Sauce)
- 4 tablespoons Soy sauce (regular all-purpose)
- 1-2 teaspoons Korean chili flakes (Gochugaru) (adjust for heat preference)
- 2 stalks Green onions (finely chopped)
- 1 teaspoon Garlic (minced)
- 1 tablespoon Toasted sesame oil
- 1 teaspoon Toasted sesame seeds (crushed slightly)
- 1/2 teaspoon Sugar or honey (to balance saltiness)
👨🍳 Instructions
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1
Rinse the short-grain rice in cold water 3-4 times until the water runs mostly clear. Drain completely in a fine-mesh sieve and let it sit for 15-20 minutes to hydrate.
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2
While the rice rests, wash the soybean sprouts thoroughly in cold water, discarding any loose yellow skins or mushy beans. Drain well.
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3
In a small bowl, combine the julienned beef with 1 teaspoon soy sauce, 1 teaspoon sesame oil, minced garlic, and black pepper. Mix well and let marinate for 10 minutes.
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4
Prepare the seasoning sauce (Yangnyeomjang) by mixing 4 tablespoons soy sauce, gochugaru, chopped green onions, minced garlic, 1 tablespoon sesame oil, sesame seeds, and sugar. Set aside to let flavors meld.
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5
In a heavy-bottomed pot (or a dolsot stone bowl), place the marinated beef at the bottom and sauté for 1-2 minutes until no longer pink.
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6
Spread the soaked and drained rice evenly over the beef.
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7
Add 1 3/4 cups of water. Note: This is less water than standard rice because the sprouts will release their own liquid during cooking.
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8
Pile the soybean sprouts in a thick, even layer on top of the rice. Do not mix them yet.
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9
Cover the pot with a tight-fitting lid. Turn the heat to medium-high and bring to a boil (about 5 minutes). You should hear it bubbling and see steam escaping.
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10
Once boiling, immediately reduce the heat to low. Simmer for 15 minutes. Crucial: Do not open the lid during this time, or the sprouts will lose their crunch and the rice won't cook evenly.
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11
Turn off the heat and let the pot sit, still covered, for another 5 minutes to allow the steam to finish the cooking process.
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12
Remove the lid and gently fluff the rice and sprouts together using a rice paddle or large spoon, ensuring the beef from the bottom is distributed.
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13
Scoop the rice into individual bowls and serve immediately with the seasoning sauce on the side.
💡 Chef's Tips
Use slightly less water than you think; the water content in the sprouts is the secret to perfect texture. Never open the lid while the rice is steaming, as the sudden temperature drop can make the sprouts smell 'fishy'. For a vegetarian version, swap the beef for sautéed shiitake mushrooms or simply omit the meat entirely. If using a rice cooker, simply layer ingredients in the same order and use the 'Regular' or 'White Rice' setting. To get a crispy rice crust (nurungji) at the bottom, use a cast iron pot or stone bowl and cook on low for an extra 3-5 minutes at the end.
🍽️ Serving Suggestions
Serve with a side of refreshing Baechu-kimchi (Napa cabbage kimchi). Pair with a light, clear soup like Dried Pollack Soup (Bugeoguk) or a simple Miso soup. Add a fried egg on top for extra protein and a rich, runny yolk texture. Serve with roasted seaweed (Gim) to wrap small bites of the seasoned rice. Enjoy with a chilled glass of Korean barley tea (Boricha) to cleanse the palate.