Delicious Soybean Sprout Rice (Kongnamulbap) with a Special Seasoning Sauce
The Perfect Pot Rice: Delicious Pork Kongnamulbap & Refreshing Seasoning Sauce Recipe
Today, I’m delighted to share a recipe for a delightful meal featuring tender soybean sprout rice paired with a fragrant Korean chive (dallae) seasoning sauce. This hearty Kongnamulbap, enriched with savory ground pork, is a complete meal in itself. When mixed with our homemade dallae sauce, the crisp texture of the soybean sprouts and the zesty flavor of the chives create an irresistible taste that will surely awaken your appetite. Experience the fluffy texture of pot-cooked rice and the freshness of soybean sprouts with this recipe, and make your lunch or dinner special today!
Kongnamulbap Ingredients- 2 cups Rice (approx. 360ml)
- 200g Fresh Soybean Sprouts
- 150g Ground Pork
Pork Marinade- 1 Tbsp Soy Sauce (15ml)
- 0.5 Tbsp Minced Garlic (7.5g)
- 2 pinches Ginger Powder (approx. 1g)
- 1 Tbsp Cooking Wine (Mirin, etc.) (15ml)
- Pinch of Black Pepper
Spicy & Sweet Dallae Seasoning Sauce- 2 Tbsp Soy Sauce (30ml)
- 1 Tbsp Gochugaru (Korean Chili Flakes) (10g)
- 1 Tbsp Plum Extract (Maesilcheong) (15ml)
- 1 Tbsp Cooking Wine (Mirin, etc.) (15ml)
- 0.7 Tbsp Minced Garlic (10g)
- 1 Tbsp Toasted Sesame Seeds (10g)
- 1 Tbsp Sesame Oil (15ml)
- 1 Tbsp Soy Sauce (15ml)
- 0.5 Tbsp Minced Garlic (7.5g)
- 2 pinches Ginger Powder (approx. 1g)
- 1 Tbsp Cooking Wine (Mirin, etc.) (15ml)
- Pinch of Black Pepper
Spicy & Sweet Dallae Seasoning Sauce- 2 Tbsp Soy Sauce (30ml)
- 1 Tbsp Gochugaru (Korean Chili Flakes) (10g)
- 1 Tbsp Plum Extract (Maesilcheong) (15ml)
- 1 Tbsp Cooking Wine (Mirin, etc.) (15ml)
- 0.7 Tbsp Minced Garlic (10g)
- 1 Tbsp Toasted Sesame Seeds (10g)
- 1 Tbsp Sesame Oil (15ml)
Cooking Instructions
Step 1
First, rinse the rice 2-3 times under running water until the water runs clear. Soaking the rice for about 30 minutes will result in fluffier and tastier cooked rice. Thoroughly wash the soybean sprouts under running water to remove any dirt or debris, then drain them well in a colander. Place the ground pork in a bowl, ready for marinating.
Step 2
To the ground pork, add the soy sauce, minced garlic, ginger powder, cooking wine, and black pepper. Gently mix with your hands until well combined. Let the pork marinate for at least 5 minutes to allow the flavors to meld.
Step 3
Transfer the soaked rice to a pot. Use slightly less water than you normally would for cooking rice (a ratio of 1:1 rice to water is a good starting point). Evenly spread the marinated ground pork over the rice. The juices from the pork will infuse the rice, adding extra flavor.
Step 4
Once the water in the pot begins to boil, reduce the heat to medium. When it starts boiling again, evenly spread the washed soybean sprouts over the rice. Cover the pot and cook on medium heat for about 15 minutes. The water will reduce, and the sprouts will release moisture as the rice cooks. Finally, reduce the heat to low and let it steam for 5 minutes. Adjust the steaming time based on your pot and the stove’s heat. Be careful not to burn the rice.
Step 5
Turn off the heat and let it steam. Then, gently fluff the rice, soybean sprouts, and pork with a rice paddle, being careful not to mash the grains. Serve the warm rice in a bowl. For a nice presentation, pack the rice tightly into a bowl, then invert it onto a plate.
Step 6
And there you have it – perfectly made Kongnamulbap! This is a fantastic one-dish meal, especially when you’re short on side dishes but still want something satisfying and delicious. It’s a great way to enjoy a home-cooked meal even on busy days.
Step 7
Finally, top it generously with the savory and not-too-salty dallae seasoning sauce and mix well for an incredible taste experience. The refreshing crunch of the soybean sprouts, the zesty flavor of the dallae, and the savory richness of the pork come together to make this dish truly exceptional. It’s a true rice lover’s dream!
Step 8
Make sure to try this delicious Kongnamulbap for your lunch or dinner today. You won’t regret it!
Step 9
While Kongnamulbap can be made conveniently in an electric rice cooker, the soybean sprouts tend to lose some of their crispness. However, making it in a pot allows you to preserve the fresh, crunchy texture of the sprouts, while the rice cooks up perfectly fluffy, resulting in an even more delicious Kongnamulbap. This recipe truly lets you savor the unique charm of pot-cooked rice.
