Kongnamul Bap (Soybean Rice Bowl)

Method6 steps

1. 1

   Step 1: Rinse the short-grain rice (1.5 cups) and drain thoroughly so the added cooking water can be measured accurately. Put it in a pot or rice cooker with exactly 1 1/2 cups water for the 1 1/2 cups rice, and let it soak while preparing the other ingredients. Wash the soybean sprouts (1 pound) and drain well.

   Uses 1.5 cups short grain rice · 1.5 cups water · 1 pound soybean sprouts (kongnamul) · Water, as needed to rinse the rice and soybean sprouts

   
2. 2

   Step 2: If using meat, cut it into small pieces and season with its 1 teaspoon garlic, 2 teaspoons soy sauce, 1 teaspoon rice wine or mirin and 1 teaspoon sesame oil. Cut the kimchi (1 cup) into 1/2-inch strips. Heat 1 tablespoon oil over medium-high heat and stir-fry the kimchi 2–3 minutes, adding the 2 tablespoons kimchi juice if available. Add the optional seasoned meat and stir-fry another 1–2 minutes; it finishes cooking with the rice. For the meatless version, omit the meat and its four seasoning ingredients.

   Stir-fry the kimchi before adding optional meat · 3 minUses 4 - 6 ounces beef or pork (any tender cut) (omit for a vegan option) · 1 teaspoon minced garlic · 2 teaspoons soy sauce · 1 teaspoon rice wine or mirin · 1 teaspoon sesame oil · 1 cup thinly sliced kimchi (about 1/2 inch thick) (preferably fully fermented) · 2 tablespoons juice from kimchi · 1 tablespoon oil, for stir-frying the kimchi

   
3. 3

   Step 3: Spread the washed soybean sprouts over the soaking rice and measured water, then add the stir-fried kimchi and optional meat. Choose ONE cooking route: start the rice cooker using its normal rice-cooking instructions, OR cook the layered pot by the stovetop method in step 5. Check that the rice is tender and any meat is cooked through before serving.

   Uses Soaking rice, measured water and washed soybean sprouts · Stir-fried kimchi and optional seasoned meat

   
4. 4

   Step 4: While the rice cooks, mix the serving sauce: its 4 tablespoons soy sauce, 2 teaspoons sesame oil, gochugaru (1 teaspoon), sesame seeds (1 teaspoon), its 1 teaspoon garlic, sugar (1 teaspoon) and chopped scallions (2 - 3).

   Uses 4 tablespoons soy sauce · 2 teaspoons sesame oil · 1 teaspoon gochugaru, Korean red pepper flakes · 1 teaspoon sesame seeds · 1 teaspoon minced garlic · 1 teaspoon sugar · 2 - 3 scallions, finely chopped

   
5. 5

   Step 5: For the STOVETOP route instead of the rice cooker, cover the layered rice pot and bring to a full boil over high heat, about 4–5 minutes. Reduce to medium and cook 7 minutes, then reduce to low and simmer 5 minutes. Keep it covered and continue as needed until the rice is tender and any meat is fully cooked; if the liquid has been absorbed while the rice remains firm, add a little hot water and continue covered.

   Uses Layered rice pot for stovetop cooking · A little hot water only if needed to finish firm stovetop rice

6. 6

   Step 6: Once the selected cooking route is complete and the rice is tender and any meat cooked through, gently fluff and mix to distribute the sprouts, meat and kimchi. Serve with the prepared serving sauce on the side.

   Uses Rice completed by the rice-cooker route · Rice completed by the stovetop route · Prepared serving sauce