Kongnamul Bap (Soybean Sprout Rice with Beef)
Rice, seasoned beef, and soybean sprouts cook together with Korean tuna sauce in this simple one-bowl meal. Includes stovetop and rice cooker methods. Serve with yangnyeomjang.
Ingredients
- 1½ cups (about 300 g) short-grain white rice rinsed
- 1 lb (450 g) soybean sprouts
- 1 cup + 5 tbsp (315 ml) water
- 1 tbsp (15 ml) Korean tuna sauce
For ground beef
- 12 oz (340 g) ground beef 90–93% lean preferred
- 1½ tbsp (23 ml) Korean soup soy sauce
- 1 tbsp (9 g) minced garlic
- 1 tbsp (15 ml) Korean sweet rice wine (mirim)
- a few dashes black pepper
Yangnyeomjang sauce
- 5 tbsp (75 ml) soy sauce
- 1 tbsp (15 ml) water
- 1½ tbsp (9 g) gochugaru (Korean chili flakes)
- 1 tbsp (15 ml) Korean tuna sauce
- 1½ tbsp (23 ml) Korean plum extract or 2 tsp sugar
- 2 tbsp (30 ml) sesame oil
- 2 green onions finely chopped
- 1 fresh chili pepper finely chopped, optional
- 2 tbsp (18 g) toasted sesame seeds
Instructions
- Prepare the rice and sprouts: Soak the rinsed rice in cold water for 10 minutes, then drain well. Rinse the soybean sprouts and discard any discolored beans. Drain.
- Season the beef: Mix the ground beef with the minced garlic, soup soy sauce, sweet rice wine, and black pepper.
- Layer the ingredients: Spread the drained rice evenly in a heavy-bottomed pot with a tight-fitting lid. Distribute the seasoned beef over the rice in small pieces, then place the soybean sprouts on top. Do not stir.
- Add the cooking liquid: Mix the water with the Korean tuna sauce and pour over the layered ingredients.
- Cook the rice: Cover and bring to a boil over medium-high heat. When you hear bubbling, reduce the heat to medium-low and cook for 5 minutes. Reduce the heat to low and cook for another 5–7 minutes. Turn off the heat and let rest, covered, for 5 minutes. Keep the lid closed throughout cooking and resting.
- Make the sauce: While the rice cooks, stir together all the yangnyeomjang ingredients in a small bowl.
- Mix and serve: Transfer most of the cooked sprouts to a separate bowl. Gently mix the rice and beef, breaking up any large clumps of beef. Divide among serving bowls and arrange the sprouts on top. Serve with yangnyeomjang on the side, adding a little at a time and mixing to taste.
Notes
Rice cooker method: Use the same ingredients, amounts, and layering order, then cook on the regular white rice setting. No manual timing or extra resting needed.
Nutrition
Calories: 731kcal | Carbohydrates: 88g | Protein: 30g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 2090mg | Potassium: 749mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1836IU | Vitamin C: 33mg | Calcium: 153mg | Iron: 7mg