Crispy Soybean Sprout Rice Pot (Kongnamul Sotsbap) with Pork
Delicious and Healthy Kongnamul Sotsbap Recipe!
Enjoy a healthy and flavorful meal with this Kongnamul Sotsbap, made with fresh soybean sprouts. This recipe utilizes readily available ingredients for a simple yet satisfying dish. The crisp texture of the sprouts combined with rich flavors makes it a delightful meal. Adding plenty of pork makes it even more hearty!
Soybean Sprout Rice Pot Ingredients- 300g fresh soybean sprouts
- 100g pork shoulder (front leg)
- A little scallion
- 1 Tbsp minced garlic
- 3 cups pre-soaked rice
Seasoning Sauce for Kongnamul Rice- 2 Tbsp soy sauce
- A little chopped scallion
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1/2 Tbsp sugar
- 2 Tbsp soy sauce
- A little chopped scallion
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1/2 Tbsp sugar
Cooking Instructions
Step 1
Enjoy your delicious Kongnamul Sotsbap, perfectly cooked with fluffy rice, savory pork, and crisp soybean sprouts!
Step 2
First, let’s gather all the ingredients for our Kongnamul Sotsbap. You’ll need clean soybean sprouts, pork shoulder cut into bite-sized pieces, chopped scallions, minced garlic, and rice that has been pre-soaked.
Step 3
Rinse the fresh soybean sprouts thoroughly under running water. Bring a pot of water to a boil with a pinch of salt. Briefly blanch the sprouts for about 1-2 minutes, just until they turn bright green. Immediately drain them and rinse under cold water to stop the cooking process and preserve their crispness. Drain them well in a colander.
Step 4
Wash the rice until the water runs clear, then soak it in water for about 30 minutes. Soaking the rice helps it cook more evenly and results in a softer texture.
Step 5
Cut the pork shoulder into bite-sized pieces, about 1 to 1.5 cm. In a bowl, combine the pork with a pinch of pepper, a pinch of salt, and 1 tablespoon of cooking wine (like soju) to tenderize the meat and remove any gamey odor. Marinate for 10 minutes.
Step 6
Heat a pan over medium-high heat. Add the marinated pork and stir-fry until it’s partially cooked. Then, add the minced garlic and continue to stir-fry until the garlic is fragrant and the pork is golden brown and fully cooked.
Step 7
Now, it’s time to cook the rice. Place the soaked rice into your rice cooker. Use about 10-15% less water than you normally would for cooking rice, as the soybean sprouts will release moisture during cooking. This prevents the rice from becoming mushy.
Step 8
Spread the stir-fried pork evenly over the rice in the rice cooker.
Step 9
Generously layer the prepared soybean sprouts on top of the pork. Close the lid and cook using the regular rice cooking setting. Once the cooking cycle is complete, let the rice steam for an additional 10 minutes without opening the lid. This steaming process ensures the rice is perfectly cooked and moist.
Step 10
While the rice is steaming, let’s make the seasoning sauce. In a small bowl, combine 2 tablespoons of soy sauce, chopped scallions, 1 tablespoon of sesame oil, 1 tablespoon of toasted sesame seeds, and 1/2 tablespoon of sugar. Mix well. You can add a pinch of chili flakes if you like a bit of spice.
Step 11
If you have spring onions (scallions), finely chop them and sprinkle them over the soybean sprouts in the rice pot. Their fresh aroma will enhance the overall flavor.
Step 12
Serve the Kongnamul Sotsbap directly from the pot to the table. This keeps it warm and presents beautifully.
Step 13
Using a rice paddle, gently mix the rice, soybean sprouts, and pork together. Be careful not to mash the rice grains while ensuring everything is evenly distributed.
Step 14
All the preparations are complete! Your nutritious and delicious Kongnamul Sotsbap is ready to be enjoyed.
Step 15
Drizzle the prepared seasoning sauce over the rice and mix well before eating. The crispness of the soybean sprouts combined with the savory and slightly sweet sauce is absolutely delightful!
Step 16
The delightful crunchy texture of the soybean sprouts makes this Kongnamul Sotsbap truly unforgettable!
