Kongnamul Bap
Soybean sprouts steamed over rice, soy-sesame sauce and scallion.
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Soybean sprouts are different from mung bean sprouts - bigger heads, crunchier. Trim the brown root ends; it's the one prep step that separates 'good' from 'restaurant good'.
Ingredients
Everything below makes 2 servings.
- 1½ cupsshort-grain white ricerinsed
- 8 ozsoybean sproutsrinsed, ends trimmed
- 3 tbspsoy saucefor sauce
- 1 tbsptoasted sesame oilfor sauce
- 1 tspgochugaru (Korean chile flakes)
- 2garlic clovesminced
- 1 tspfresh gingergrated
- 3scallionssliced
- 1 tbsptoasted sesame seedstoasted
- 1 tspsugarfor sauce
- 1¾ cupswater
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 786calories
- 28gprotein
- 134gcarbs
- 18gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Rinse rice. Rinse sprouts, trim brown ends.
- Mince garlic, grate ginger, slice scallions.
- Whisk soy and sesame oil and gochugaru and garlic and ginger and sugar and half the scallions and half the sesame seeds for yangnyeomjang.
Combine and cook
In rice cooker or heavy pot: add rinsed rice and water. Layer trimmed sprouts on top in a single mass - don't stir in. Cover. Cook in rice cooker on standard setting, OR on stovetop: bring to boil, reduce to lowest heat, cover tightly, simmer 18 min.
18 min · hands offSteam off
Off heat, let stand covered 10 min - this finishes the rice and ensures sprouts are tender.
10 min · hands offPlate
Fluff rice and sprouts together. Divide into 2 bowls. Drizzle generously with yangnyeomjang. Top with remaining scallions and toasted sesame seeds. Mix at the table.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Add 6 oz cubed tofu on top of rice with the sprouts.
What keeps
Sauce keeps 5 days fridge. Cook rice and sprouts fresh per meal - sprouts go limp on reheat.
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