After making the sweet chili chicken rice bowl I have been thinking about rice bowls a lot and I remembered another rice bowl that was on my to-try list, kongnamul bap, a Korean beansprout rice bowl. I really enjoy beansprouts but I do not seem to use them all that often and when I do the recipes often call for a small amount and the rest of the large bag goes to waste so I liked that this recipe call for a whole bag. Another thing that I like about this recipe is the interesting way that it is cooked in that the beansprouts and beef are placed on top of the rice and water in the pot that it is cooked in. Although you do not have to, I cooked the beef in a pan before adding it to the pot with the rice and I seasoned the beef with some soy sauce, rice vinegar and sesame oil first.
Whenever I think about Korean cuisine I think about kimchi and it has to be one of my favourite foods so I could not resist sauteing some up along with the beef and then adding it to the pot with the rice. You may notice that the amount of water in this recipe is about half of what it normally is when cooking rice and that is because the beansprouts will release enough liquid to finish of the rice perfectly. The final component of this rice bowl is that it is topped with a tasty sauce that has salty aspects, sweet aspects and plenty of chilly heat along with the intoxifyingly aromatic sesame oil.
I had a feeling that this rice bowl was going to be good but I did not know just how good! It is just packed with some of my favourite flavours and every bite had me going back for another! This is definitely hearty enough to make a meal out of and an extremely satisfying one at that!
As with many rice bowls, a fried egg makes an amazing topping and a runny egg yolk is a must!
Mix everything up before eating to evenly distribute all of that flavour!
Kongnamul Bap (Korean Beansprout Rice Bowl)
Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 2
A Korean bean sprout and beef rice bowl served topped with a fried egg and a tasty sauce.
- 1 1/2 cup short grain rice (I like to use brown), rinsed
- 1 1/2 cup water
- 2 teaspoons soy sauce
- 1 teaspoon rice wine or mirin
- 1/2 teaspoon sesame oil
- 1 clove garlic, chopped
- 1/2 cup ground beef or ground pork or sliced shiitake mushrooms
- 1/2 tablespoon oil
- 1/2 cup kimchi, coarsely chopped
- 1 pound soy bean sprouts, rinsed
- 4 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons gochugaru (Korean red pepper flakes)
- 1 tablespoon sesame seeds, toasted
- 1 clove garlic, chopped
- 1 teaspoon sugar
- 1 green chili, sliced
- 2 green onions, sliced
- 2 eggs (optional)
- Place the rice and water in a medium sauce pan and set aside.
- Mix the soy sauce, rice wine, sesame oil and garlic into the beef.
- Heat the oil in a pan over medium-high heat, add the kimchi and saute for a minute or two.
- Add the beef and saute until cooked.
- Place the bean sprouts into the pot on top of the rice followed by the kimchi and beef.
- Bring the water to a boil, reduce the heat and simmer, covered until the rice is cooked and the water is gone, about 20 minutes.
- Meanwhile mix the soy sauce, sesame oil, gochugaru, sesame seeds, garlic, sugar and green onion in a small bowl.
- Fry the egg sunny side up if having.
- Mix the rice, sprouts, kimchi and beef and serve topped with the fried eggs and sauce to taste.