Delicious Baek Jong-won’s Style Kongnamul-bap (Bean Sprout Rice)
How to Make Kongnamul-bap: A Simple and Flavorful Recipe
Enjoy a hearty and satisfying meal with this easy Kongnamul-bap (Korean bean sprout rice) recipe inspired by Baek Jong-won. This dish features the refreshing taste of bean sprouts and the delightful aroma of freshly cooked rice, elevated by a perfectly balanced seasoning sauce. Detailed, step-by-step instructions and helpful tips are included, making it perfect for beginners.
Kongnamul-bap Ingredients
- 153g fresh bean sprouts (rinsed clean)
- 2 cups short-grain rice (rinsed and soaked for 30-40 minutes)
- 2 cups water used to boil bean sprouts (for cooking rice)
- 10g green onion (finely chopped)
- 1 red chili pepper (seeds removed and finely chopped)
Seasoning Sauce Ingredients
- 5 Tbsp soy sauce
- 0.5 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- 1 Tbsp sugar
- 1 Tbsp sesame seeds (lightly crushed for extra flavor)
- 5 Tbsp soy sauce
- 0.5 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- 1 Tbsp sugar
- 1 Tbsp sesame seeds (lightly crushed for extra flavor)
Cooking Instructions
Step 1
First, prepare the bean sprouts, the star ingredient of this dish. Rinse them thoroughly. If the heads or tails are particularly dirty, you can trim them for a cleaner presentation.
Step 2
Boiling the Bean Sprouts: In a pot, bring about 2 cups of water to a boil (similar to the amount of water you’d use for cooking rice). Once the water is at a rolling boil, add the prepared bean sprouts. Cover the pot or leave it uncovered and cook for about 2-3 minutes. Be careful not to overcook, as they can become mushy! Immediately drain the cooked bean sprouts and rinse them under cold water to stop the cooking process and cool them down. Drain them well. Importantly, do not discard the water used to boil the bean sprouts; strain it to remove any debris. This flavorful water will be used to cook the rice.
Step 3
Soaking the Rice: Rinse the rice gently a couple of times until the water runs clearer. Soaking the rice for about 30 to 40 minutes will help the grains cook more evenly and result in a chewier, more delicious texture. This soaking step is crucial for great rice.
Step 4
Adjusting the Rice Water: Whether you’re using a traditional clay pot (ttukbaegi) or an electric rice cooker, use the strained bean sprout water as your cooking liquid. The basic ratio of rice to bean sprout water is 1:1. If you are using the bean sprout water while it’s still hot, you might want to slightly reduce the amount of water, as hot liquid can be absorbed faster than cold.
Step 5
Cooking the Rice and Adding Bean Sprouts: If using a traditional Korean clay pot (gopdol-sot), the water usually starts boiling in about 26 minutes over low heat (cooking time may vary depending on your heat and pot). If the water took longer to boil on this occasion, let it simmer for a total of about 37 minutes, then turn off the heat and let it steam for 10 minutes. For electric rice cookers, follow your usual cooking process using the bean sprout water. While the rice is steaming, gently place the cooled, cooked bean sprouts evenly over the top of the rice. The steam will infuse the rice with the fresh flavor and moisture of the bean sprouts.
Step 6
Making the Seasoning Sauce and Serving: Now, let’s make the final touch – the delicious seasoning sauce! In a small bowl, combine the chopped green onion and red chili pepper. Add the soy sauce, minced garlic, gochugaru, sesame oil, sugar, and sesame seeds. Mix everything well. Once the rice is cooked, spoon your desired amount of this savory sauce over the rice and mix it all together for an incredibly flavorful meal. Adjust the soy sauce to your preference. Enjoy your perfectly made Kongnamul-bap!
