Crisp Kongnamulbap (Rice with Soybean Sprouts)
A one-bowl rice dish cooked with kelp broth and topped with separately blanched soybean sprouts and stir-fried beef to mix together.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A special rice dish cooked in kelp broth and topped with blanched soybean sprouts and seasoned beef. Blanching the soybean sprouts separately rather than cooking them with the rice keeps them from turning tough and preserves their crisp texture. Mix it with spicy seasoning sauce and seaweed flakes for a simple, satisfying meal.
- Servings
- 3 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- White rice2 cups
- Soybean sprouts300 g
- Beef100 g
Cooking liquid
- Kelp broth2.4 cups
Seasoning sauce
- Regular soy sauce (jin-ganjang)4 tbsp
- Soup soy sauce (guk-ganjang) (or house)1 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic1 tbsp
- Minced green onion1 tbsp
- Minced chili pepper1 tbsp
- Sugar1 tsp
- Toasted sesame oil1 tbsp
- Ground toasted sesame seeds1 tbsp
- Steep dried kelp in about 6 cups of cold water for about 1 hour.
- Pour 2.4 cups of the kelp broth over washed, drained rice and let it soak for about 30 minutes.
- Pat the beef dry with a paper towel to remove excess blood, then cut it into thin, small pieces.
Steps
First, put dried kelp into about 6 cups of cold water and let it steep.
You will use this kelp broth both as the cooking liquid for the rice and to blanch the soybean sprouts.
Steep it for about 1 hour.
2 cups (paper cups) of rice is 3 servings for our family.
Wash the rice clean, drain it in a colander, and place it in the pot.
Pour in 2.4 cups of the steeped kelp broth, let it soak for about 30 minutes, and then cook the rice.
If you add the soybean sprouts when cooking the rice, they turn tough and lose their crispness. That is why I blanch the soybean sprouts separately.
If you want to cook the soybean sprouts together with the rice, do not put them in with the rice from the start; add the sprouts once the water starts boiling and cook them then.
While the rice is cooking, prepare the soybean sprouts and a little leftover beef.
Pat the beef dry with a towel to remove excess blood, then cut it into thin, small pieces.
Bring the remaining kelp broth to a boil after measuring out the cooking liquid for the rice.
Add the soybean sprouts and blanch them.
Drain them in a colander.
These are the soybean sprouts left behind in the remaining broth after scooping the rest out.
Blanch a generous amount of soybean sprouts to top the rice and make a side soup to serve alongside it.
Season the beef with a little soy sauce, black pepper, and a little garlic.
Stir-fry the seasoned beef in a pan.
Mix all the sauce ingredients above in the given amounts.
When the rice is done, top it with the blanched soybean sprouts and stir-fried beef.
Add seaweed flakes and the sauce, then mix and enjoy.
Ppunwife's tips
- If you add the soybean sprouts when cooking the rice, they turn tough and lose their crispness. That is why I blanch the soybean sprouts separately.
- If you want to cook the soybean sprouts together with the rice, do not put them in with the rice from the start; add the sprouts once the water starts boiling and cook them then.
FAQ
Can I cook the soybean sprouts together with the rice?
If you put them in with the rice from the start, they turn tough and lose their crisp texture. If you want to cook them with the rice, it is best to add them once the cooking liquid starts boiling.
How long should I steep the kelp broth?
Steep dried kelp in cold water for about 1 hour, then use the broth for cooking the rice and blanching the soybean sprouts.
How can I use the broth left over from blanching the soybean sprouts?
Blanch a generous amount of soybean sprouts, leave some in the pot, and serve the remaining broth as a side soup.
