Fragrant Shiitake Kongnamul Bap (Rice with Bean Sprouts)
A light and savory one-bowl pot rice cooked with shiitake mushrooms and soybean sprouts, served with wild garlic 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 pot rice uses plenty of chewy shiitake mushrooms instead of meat for a clean, fragrant flavor. Because the vegetables release their own liquid, matching raw rice and water in equal parts is the key. Paired with a mildly spicy dallae seasoning sauce, it makes a satisfying meal without any extra side dishes.
- Servings
- 2–3 servings
- Cook time
- 10 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Soybean sprouts200 g
- White rice1 1/2 cups
- Shiitake mushrooms3
Dallae Sauce
- Dallae (wild garlic)40 g
- Red chili pepper1
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1/2 tbsp
- Corn syrup (mulyeot) (or sugar, green plum syrup (maesil-cheong))1/2 tbsp
- Toasted sesame seeds1 tbsp
- Perilla oil (or toasted sesame oil)2 tbsp
- Shiitake mushrooms shrink considerably once cooked down, so you can add up to 4 to 5 of them.
- If you do not have dallae, you can use scallions or the white parts of large green onion.
- Rinse the rice, add water, and let it soak for 30 minutes.
Steps
Prepare the ingredients
Soybean sprouts and 3 thick shiitake mushrooms. They shrink considerably once cooked down, so you can use up to 4 to 5.
1 1/2 cups white rice, plus dallae and red chili pepper for the sauce.
If you do not have dallae, you can use scallions or the white parts of large green onion.
Soak the rice
Rinse the rice, add water, and let it soak for 30 minutes.
Slice the ingredients
The shiitake mushrooms were thick, so I sliced them horizontally into 3 layers and then cut them into strips.
If you prefer thicker pieces, slice them into strips right away without layering, and cut the stems to a similar thickness.
Cut the dallae into lengths of about 2 to 3 cm, and finely chop the red chili pepper.
Make the dallae sauce
Combine all the ingredients for the dallae sauce and mix well.
Adding the perilla oil (or toasted sesame oil) directly to the rice right before eating allows you to enjoy its rich, savory aroma to the fullest.
Cook the bean sprout rice
Drain the soaked rice through a sieve, then add the same amount of water as the original unsoaked raw rice (1 1/2 cups).
Normally, a rice-to-water ratio of 1:1.2 works well, but because the vegetables release moisture and can make it soggy, 1:1 is just right.
Bring to a bubbling boil over high heat, then reduce the heat to low.
Once the liquid reduces and the bubbling foam subsides, add the soybean sprouts and mushrooms.
Cover with a lid, turn the heat down to the lowest setting so it is barely flickering, and steam for about 10 minutes.
The rice turns out just right—neither too mushy nor too firm—and the soybean sprouts stay crisp.
Toss well so the grains do not clump together.
Serve
The mushrooms chew pleasantly like meat at times, and the soybean sprout rice infused with shiitake aroma tastes delicious even on its own.
Dish the dallae sauce into a small bowl and serve.
Dallae sauce is truly the best for bibimbap.
Add a generous drizzle of perilla oil or toasted sesame oil...
With plenty of dallae relative to the amount of soy sauce, it is not overly salty, so you can mix in a generous spoonful.
I generously scooped up plenty of crisp, chewy soybean sprouts to mix in, and the texture is incredible.
Definitely add lots of shiitake mushrooms.
Mixing it all together with the dallae sauce is pure happiness in this moment.
Ppunwife's tips
- Adding perilla oil (or toasted sesame oil) directly to the rice right before eating allows you to enjoy its rich, savory aroma to the fullest.
- Normally, a rice-to-water ratio of 1:1.2 works well, but because the vegetables release moisture and can make it soggy, 1:1 is just right.
FAQ
How should I measure the water when cooking this in a pot?
Because moisture releases from the soybean sprouts and mushrooms, it is best to use a 1:1 ratio between the volume of raw, unsoaked rice and the water.
Do I add the soybean sprouts and mushrooms right from the start?
No, do not add them at the start. Wait until the water boils down over high heat and the foam subsides, then place them on top, cover with a lid, and let it steam over low heat.
What can I substitute if I do not have dallae for the sauce?
If dallae is not available, you can chop scallions or the white parts of large green onion and use them in the sauce instead.
