Monday, March 24, 2014

KongNamul Bap (Beansprout Rice)

From a Hectic weekend full of eating out, Im too lazy to cook many lunch variations for the coming week so I made this simple dish in one go for the next five days ;P I googled a couple of recipes for the basic Kongnamul bap but I ended up putting a little bit of everything and It turns out great :)

Kongnamul bap is typically Korean beansprout cooked with the rice along with marinated mince beef/pork and eaten with soy based sauce :) Some people add shitake mushrooms but it does not make it authentic anymore.. But to improvise, I add enoki mushrooms and I used sliced beef instead of mince :) Its easy to make and prepare as well!


  • 4 cups Brown rice (Uncooked)
  • 350g Korean Beansprout
  • 150g Enoki Mushroom
  • 250g Sliced beef
Beef marinate:
  • 1 tsp Mince Garlic
  • 3 tsp Soy sauce
  • 1 tsp Corn syrup
  • 2 tsp Mirin
  • Dash of pepper
  • 1 tsp sesame oil
Sauce for the dish:
  • 4 Tbsp Soy sauce
  • 2 cloves Garlic
  • 1/2 Tbsp Sugar
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • 1/2 Tbsp Chilli flakes
  • 1 small red chilli

1. Wash and rinse the rice for 3-4 times. Soak the rice for 30mins. This is how usually Koreans made their rice, allowing the rice to absorb enough moisture so it will gives a nice fluffy texture when cooked.

2. Marinate the beef with the marinating ingredients for approx 10.15mins

3. After 30mins of soaking, rinse the rice again and put in the beansprout first then the beef meat. Put it in rice cooker for 10mins before adding the enoki mushrooms

4. After about 40-45mins, when its done, open the rice cooker and mix everything through.. Sometimes the rice at the bottom got burnt if not..

5. Make up the sauce while the dish is cooking in the rice cooker and serve :)

How much sauce to put really depends on your liking :) - to make the sauce, u just need to mix in everything but as I don't like raw garlic, I slightly fry the garlic. And in the original recipes, there is no chilli except for the chilli flakes + they usually have spring onions too which I omitted here :)

I eat this as a meal but u can definitely make this up as your base rice to be eaten with other side dishes as well :)

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