A Culinary Delight: The Perfect Harmony of Beef and Bean Sprouts in Bibimbap-style Rice
Beat the Summer Heat! Easy One-Bowl Meal: Savory Beef and Bean Sprout Rice (Kongnamul Bap) & Delicious Chive Sauce Recipe
As the weather heats up, we all crave simple yet satisfying meals that can be prepared in one bowl.^^ ‘Kongnamul Bap’ (rice cooked with bean sprouts) is a perfectly balanced, nutritious dish that requires no additional side dishes. It’s a complete meal that’s both flavorful and wholesome. This recipe combines tender beef, crisp bean sprouts, and perfectly cooked rice, all brought together with a vibrant and zesty chive sauce. Enjoy this delightful one-bowl meal that will surely awaken your appetite on warmer days!
Rice Cooking Ingredients- 300g fresh bean sprouts
- 2 cups short-grain rice
- Well-fermented kimchi (optional, for added flavor)
Flavorful Beef Marinade- 230g thinly sliced beef for bulgogi
- 1/8 onion (finely julienned or minced)
- 1/8 kiwi (grated)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1 Tbsp corn syrup (oligo-dang)
- 1 Tbsp mirin (rice wine)
- 1/2 Tbsp sesame oil
- 1/8 tsp salt
- 1/2 Tbsp toasted sesame seeds
- Pinch of black pepper
Appetizing Chive Sauce- 1 handful fresh chives (about 30g)
- 1 Tbsp soy sauce
- 1 Tbsp fermented shrimp paste or soup soy sauce (Gaejang or Gukganjang)
- 1 tsp minced garlic
- 1 tsp sesame oil
- 1 tsp gochugaru (Korean chili flakes)
- 1 tsp toasted sesame seeds
- A little corn syrup (oligo-dang, to taste)
- 230g thinly sliced beef for bulgogi
- 1/8 onion (finely julienned or minced)
- 1/8 kiwi (grated)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1 Tbsp corn syrup (oligo-dang)
- 1 Tbsp mirin (rice wine)
- 1/2 Tbsp sesame oil
- 1/8 tsp salt
- 1/2 Tbsp toasted sesame seeds
- Pinch of black pepper
Appetizing Chive Sauce- 1 handful fresh chives (about 30g)
- 1 Tbsp soy sauce
- 1 Tbsp fermented shrimp paste or soup soy sauce (Gaejang or Gukganjang)
- 1 tsp minced garlic
- 1 tsp sesame oil
- 1 tsp gochugaru (Korean chili flakes)
- 1 tsp toasted sesame seeds
- A little corn syrup (oligo-dang, to taste)
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water. If the heads or tails are a bit messy, gently clean them. Drain the bean sprouts completely in a colander and set aside. They will shrink when cooked, so start with plump sprouts.
Step 2
Rinse the 2 cups of short-grain rice and soak it in cool water for about 30 minutes. Since the bean sprouts will release some moisture during cooking, use slightly less water than you normally would for cooking rice (e.g., about 80-90% of the rice volume). You can adjust this based on your rice cooker’s settings.
Step 3
Place the soaked rice into your rice cooker and evenly spread the prepared bean sprouts on top. For this recipe, we’re using a pressure cooker to ensure the bean sprouts retain a pleasant crispness. You can use a regular rice cooker as well.
Step 4
While the rice is cooking, prepare the ingredients for the beef marinade. Finely julienne or mince the 1/8 onion. Grate the 1/8 kiwi after peeling it.
Step 5
In a bowl, combine the grated onion and kiwi, along with minced garlic, soy sauce, sugar, corn syrup, mirin, salt, sesame oil, toasted sesame seeds, and a pinch of black pepper. Stir well until the sugar and salt are completely dissolved to create the marinade.
Step 6
Add the thinly sliced beef to the prepared marinade. Gently mix and massage the marinade into the beef, then let it sit for about 10 minutes. This marinating step will make the beef exceptionally tender and flavorful.
Step 7
Now, let’s make the delicious chive sauce that will elevate your bean sprout rice. Wash the fresh chives, drain them well, and chop them as finely as possible. In a small bowl, combine the chopped chives with soy sauce, fermented shrimp paste (or soup soy sauce), minced garlic, gochugaru, sesame oil, toasted sesame seeds, and a little corn syrup. Mix everything together until well combined.
Step 8
If you have some well-fermented kimchi, dicing it and adding it to the rice will add another layer of deliciousness. Scrape out the seeds and pulp from the kimchi, rinse it briefly under cold water to mellow its sourness, and then finely dice it.
Step 9
Heat a pan over medium-high heat and add the marinated beef. Stir-fry the beef quickly, breaking it up with chopsticks or a fork to prevent it from clumping. Cook until it’s nicely browned, being careful not to burn the marinade.
Step 10
Once the pressure cooker’s weight starts to lift (indicating it’s steaming), reduce the heat to low and let it cook for another 3-5 minutes before turning off the heat. After the steam has fully escaped and the rice has rested, open the lid. Gently fluff the rice and bean sprouts. Serve the rice in individual bowls, topping it with the stir-fried beef and diced kimchi. Drizzle generously with the prepared chive sauce and enjoy this incredibly satisfying meal. It’s also delicious mixed together!
