Kongnamulbap (Rice with Soybean Sprouts) with Beef
A one-bowl meal of rice cooked with dried kelp and soybean sprouts, topped with stir-fried seasoned minced beef and a savory sauce.
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 →
This rice is cooked with less water than usual to account for the moisture from the soybean sprouts, and dried kelp is added to bring out umami. Topped with seasoned stir-fried minced beef and a spicy soy seasoning sauce, it makes a convenient and satisfying meal.
- Servings
- 3 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- White rice2 cups
- Soybean sprouts3 handfuls, 300 g
- Minced beef150 g
Beef Marinade
- Regular soy sauce (jin-ganjang)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
Seasoning sauce
- Regular soy sauce (jin-ganjang)4 tbsp
- Soup soy sauce (guk-ganjang) (or soup soy sauce (guk-ganjang), soup soy sauce (guk-ganjang))1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Minced green onion1 tbsp
- Minced red chili pepper1 tbsp
- Minced garlic1 tbsp
- Sugar1 tsp
- Ground toasted sesame seeds1 tbsp
- Toasted sesame oil1 tbsp
- Add 1 piece of dried kelp (5 cm on all sides) with the water and soak the rice for 30 minutes.
- If you like it spicy, you can also mince and add 1 Cheongyang chili pepper.
Steps
■ 1 tbsp (Ts) - 15 ml (use an adult soup spoon)
■ 1 tsp (ts) - 5 ml (use a teaspoon)
■ 1 cup - 200 ml (a standard paper cup)
. 0.5 tbsp = 1/2 tbsp = half a tablespoon
. 0.5 tsp = 1/2 tsp = half a teaspoon
. 0.5 cup = 1/2 cup = half a cup
Kongnamulbap (3 servings)
Ingredients: 2 cups white rice, 300 g (three handfuls) soybean sprouts, 150 g minced beef
Beef marinade: 1 tbsp regular soy sauce (jin-ganjang), 1 tbsp mirin (cooking rice wine), a little ground black pepper
Seasoning sauce: 4 tbsp regular soy sauce (jin-ganjang), 1 tbsp soup soy sauce (guk-ganjang), 1 tbsp gochugaru (Korean chili flakes), 1 tbsp minced green onion, 1 tbsp minced red chili pepper, 1 tbsp minced garlic, 1 tsp sugar, 1 tbsp ground toasted sesame seeds, 1 tbsp toasted sesame oil
1. Pour water over the rinsed rice, using less water than you usually would.
Normally, I use a rice-to-water ratio of 1:1.2, but for soybean sprout rice, I set it to 1 part rice to 1.1 parts water.
Add 1 piece of dried kelp (dasima, 5 cm on all sides) with the water and soak the rice for 30 minutes.
Using kelp water when making soybean sprout rice, gimbap, or sushi rice makes the rice taste much better.
2. Once the rice is soaked, place the soybean sprouts on top and cook the rice. (You can leave the dried kelp in.)
3. Drain the blood from the minced beef, season it with the marinade, and let it sit...
4. Stir-fry it in a pan.
5. Combine all the measured seasoning sauce ingredients...
If you like it spicy, you can also mince and add 1 Cheongyang chili pepper.
6. Mix well so all the seasonings blend together evenly.
The soybean sprout rice is done.
Gently fluff the rice, scoop it into a bowl...
Top with the stir-fried beef, and it is finished.
Ppunwife's tips
- Using kelp water when making soybean sprout rice, gimbap, or sushi rice makes the rice taste much better.
FAQ
How should I adjust the amount of water when cooking the rice?
Since soybean sprouts release moisture, use less water than usual; keeping a rice-to-water ratio of about 1:1.1 works best.
Should I remove the dried kelp before cooking the rice?
After soaking the rice for 30 minutes and topping it with soybean sprouts, it is completely fine to leave the dried kelp in while cooking.
How can I make the seasoning sauce spicier?
Finely mincing 1 Cheongyang chili pepper (hot green chili) and stirring it into the base seasoning sauce will add a nice kick of heat.
