Crunchy and Satisfying Kongnamulbap (Bean Sprout Rice)
A Wholesome One-Bowl Meal: Kongnamulbap!
As the weather gets warmer, cooking rice can feel like a chore, right? Here’s a delicious one-bowl meal that’s satisfying even without side dishes! Let’s make some wonderfully chewy and flavorful Kongnamulbap. It’s a hearty and delicious dish that’s perfect for a quick meal.
Ingredients- Fresh bean sprouts 200g
- Ground pork approx. 100g
- Rice 2 cups (using a rice cooker measuring cup)
- Kelp 1 piece (about 4-5cm)
Pork Marinade- Soy sauce for seasoned dishes (Guk-ganjang or Jin-ganjang) 2 Tbsp
- Mirin (or cooking wine) 1 Tbsp
- Oyster sauce 1/2 Tbsp
- Oligosaccharide (or corn syrup) 1 Tbsp
- Sesame oil 1 Tbsp
- Minced garlic 1 Tbsp
- Black pepper to taste (a pinch)
Seasoning Sauce for Kongnamulbap- Soy sauce for seasoned dishes (Guk-ganjang or Jin-ganjang) 2 Tbsp
- Commercial Tsuyu (or soy sauce) 2 Tbsp
- Red pepper flakes (Gochugaru) 1 Tbsp
- Perilla oil (Deulgireum) 1 Tbsp
- Toasted sesame seeds (ground) 1/2 Tbsp
- Cheongyang pepper (Korean chili pepper) 1 pc (finely chopped)
- Soy sauce for seasoned dishes (Guk-ganjang or Jin-ganjang) 2 Tbsp
- Mirin (or cooking wine) 1 Tbsp
- Oyster sauce 1/2 Tbsp
- Oligosaccharide (or corn syrup) 1 Tbsp
- Sesame oil 1 Tbsp
- Minced garlic 1 Tbsp
- Black pepper to taste (a pinch)
Seasoning Sauce for Kongnamulbap- Soy sauce for seasoned dishes (Guk-ganjang or Jin-ganjang) 2 Tbsp
- Commercial Tsuyu (or soy sauce) 2 Tbsp
- Red pepper flakes (Gochugaru) 1 Tbsp
- Perilla oil (Deulgireum) 1 Tbsp
- Toasted sesame seeds (ground) 1/2 Tbsp
- Cheongyang pepper (Korean chili pepper) 1 pc (finely chopped)
Cooking Instructions
Step 1
First, thoroughly rinse the bean sprouts several times under running water. Place the rinsed bean sprouts in a pot and add enough water to cover them. Add the piece of kelp at this time; it will enhance the flavor of the rice. (Tip: You can boil extra bean sprout water to make a refreshing bean sprout soup, or Kongnamul-guk. The picture shows more bean sprouts, so 2 pieces of kelp were used.)
Step 2
Once the water begins to boil, cook the bean sprouts for 3 to 5 minutes. Be careful not to overcook them, as they might lose their crunchiness. Drain the cooked bean sprouts using a sieve, rinse them under cold water, and drain again. This process helps the bean sprouts stay crisp and fresh.
Step 3
While the bean sprouts are cooking, wash 2 cups of rice and place it in the rice cooker. After adding the rice, pour in the water used to boil the bean sprouts, filling it up to the ‘2’ mark for 2 cups of rice. (You can also add the kelp just before starting the rice cooker.) Now, press the ‘Cook’ button to start making your delicious Kongnamulbap.
Step 4
While the rice is cooking, combine the ground pork with all the marinade ingredients in a bowl. Add 2 Tbsp soy sauce, 1 Tbsp mirin, 1 Tbsp oligosaccharide, 1 Tbsp minced garlic, 1 Tbsp sesame oil, 1/2 Tbsp oyster sauce, and a pinch of black pepper. Mix everything well with your hands until the pork is evenly coated and let it marinate for a while.
Step 5
Lightly oil a pan and add the marinated pork. Stir-fry the pork until it’s well-browned and slightly crispy. Cook over medium-low heat to prevent burning. This stir-frying process brings out the savory flavor of the pork, making it a perfect complement to the Kongnamulbap.
Step 6
Let’s make the delicious seasoning sauce to go with the Kongnamulbap. In a small bowl, combine 2 Tbsp soy sauce, 2 Tbsp commercial tsuyu (or regular soy sauce if tsuyu is unavailable), 1 Tbsp perilla oil, 1 Tbsp gochugaru (red pepper flakes), and 1/2 Tbsp toasted sesame seeds. Add 1 finely chopped Cheongyang pepper (Korean chili pepper). Stir everything together until well combined to create a spicy and flavorful sauce.
Step 7
When the rice cooker signals that the rice is done, scoop the cooked rice into a bowl. Top the rice generously with the prepared crunchy bean sprouts and the savory stir-fried pork. Finish with a sprinkle of sesame seeds for a visually appealing Kongnamulbap. Before eating, drizzle 1 Tbsp of perilla oil (or sesame oil) and mix it all together for an even more aromatic and delicious experience!
