Crispy and Delicious Bean Sprout Rice (Kongnamulbap) Golden Recipe
Make Impressive Kongnamulbap at Home! A Simple Yet Flavorful Recipe
Do your family often enjoy Kongnamulbap, but find the quantity of bean sprouts limited when using just an electric rice cooker? Here’s a fantastic solution! By lightly blanching the bean sprouts before adding them to the rice, you can achieve perfectly cooked rice with a delightful crispiness and a generous topping of fresh bean sprouts. Elevate your meal with flavorful toppings for a satisfying dish.
Main Ingredients- 600g bean sprouts
- 200g minced pork
- 1/2 packet King Oyster Mushrooms (optional)
- 5-6 stalks of chives
- 3 cups rice
Cooking Instructions
Step 1
First, thoroughly wash the 3 cups of rice. Set it aside to soak while you blanch the bean sprouts. Properly soaked rice will result in perfectly fluffy and delicious grains.
Step 2
Fill a pot with plenty of water for blanching the bean sprouts and add 1 tablespoon of salt. Bring the water to a boil. Adding a bit of salt helps eliminate any gaminess from the bean sprouts and ensures they remain crisp.
Step 3
Rinse the bean sprouts thoroughly under running water and let them drain well. Make sure to clean them carefully, removing any dirt or debris.
Step 4
Once the water is boiling vigorously, add the prepared bean sprouts, cover the pot, and blanch for 3-4 minutes. Be mindful of the timing, as overcooking will make them mushy. The key is to maintain their crisp texture.
Step 5
Carefully remove the blanched bean sprouts and set them aside. Do not discard the water used for blanching; it will be used as the broth for cooking the rice. This bean sprout broth will impart a subtle, savory flavor to the rice.
Step 6
Place the soaked rice in your rice cooker and add the bean sprout blanching water as the liquid for cooking the rice. (Use slightly less liquid than you normally would, as the bean sprouts will release moisture.) While the rice is cooking, prepare the flavorful pork topping. If you don’t have minced pork, you can finely chop pork belly or thinly sliced pork. Heat a little cooking oil in a pan, add 1 tablespoon of minced garlic to infuse the oil, then add the pork and stir-fry.
Step 7
Season the pork as you stir-fry. Add 1 tablespoon of sugar, 1.5 tablespoons of soy sauce, 1 tablespoon of cooking wine (mirin or sake), and 1 tablespoon of plum extract. Stir-fry until the pork is well coated in the sauce. Cooking over medium-high heat will prevent the pork from becoming tough and keep it tender.
Step 8
If 200g of pork seems a bit sparse, consider thinly slicing and stir-frying some King Oyster Mushrooms along with it for a more abundant topping. While optional, adding mushrooms makes the dish even more appealing.
Step 9
When the pork is almost cooked through, add 0.5 tablespoon of corn syrup or rice syrup for a nice glaze, then drizzle in a little sesame oil for a nutty aroma. Turn off the heat.
Step 10
Finely chop the chives. Lightly oil a pan and quickly stir-fry the chives just until they slightly wilt. Avoid overcooking, as this will dull their vibrant color and make them soft.
Step 11
Once the rice is perfectly cooked in the rice cooker, generously top it with the crisp blanched bean sprouts and arrange the prepared pork topping attractively. The combination of rice, bean sprouts, and topping creates a beautiful presentation. Serve with the prepared doenjang (soybean paste) sauce.
Step 12
Let’s make the sauce. In a bowl, combine 10 tablespoons of soy sauce, 1.5 tablespoons of gochugaru (Korean chili flakes), 1.5 tablespoons of minced garlic, 1 tablespoon of sesame oil, 1 tablespoon of plum extract, 0.5 tablespoon of cooking wine, and a generous amount of toasted sesame seeds. Add 0.5 tablespoon of sugar (adjust to your preference). Mix everything well. You can add the sugar later if needed.
Step 13
Add finely chopped wild chives (dalrae) to the prepared soy sauce mixture. The unique aromatic quality of dalrae will further enhance the flavor of the sauce.
Step 14
Mix the dalrae and soy sauce mixture thoroughly, adjusting the consistency of the sauce to be slightly thick but pourable, perfect for mixing with the rice.
Step 15
With just this Kongnamulbap and its delicious sauce, you have a complete and satisfying one-bowl meal that requires no other side dishes. Enjoy this simple yet incredibly nutritious dish.
Step 16
For children, instead of the spicy sauce, you can create a milder seasoning using just soy sauce and sesame oil. Adjust the seasoning to your child’s liking. They can also mix it with the dalrae sauce if they prefer.
Step 17
Unlike when using a regular electric rice cooker, this method allows you to add a generous amount of bean sprouts, making the dish much more substantial and enjoyable. Experience the delightful crunch of perfectly cooked bean sprouts!
