Kongnamul bap (Korean bean sprout rice)
A thrifty Korean one-pot of rice steamed with crunchy bean sprouts, eaten with a punchy soy, garlic and green onion sauce you mix in to taste.
- 55 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $1.47 a serving
- 440 calories
- Vegan
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 2 cups sushi rice
- 1 package bean sprouts, rinsed
- 4 stalks green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
From your pantry
- 2 cups water
- ¼ cup soy sauce
- 1 tsp red pepper flakes
- 1 tsp sugar
Each serving has about 440 calories, 11 g protein, 88 g carbs and 5 g fat, and costs about $1.47 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the rice until the water runs mostly clear, cover it with cold water and soak 20 minutes. well.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Timer: 20 min
Put the rice and water in a heavy pot with a lid and spread the bean sprouts over the top without stirring.
Cover and over medium-high heat, about 5 minutes, until you hear it bubbling.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Medium-high heatTimer: 5 min
Turn the heat to low and cook 15 minutes.
Low heatTimer: 15 min
Dolly’s tip: Keep the lid shut the whole time. Opening it early makes the sprouts taste grassy.Take the pot off the heat and leave it covered 10 minutes.
Timer: 10 min
Meanwhile, stir the soy sauce, green onions, garlic, pepper flakes, sesame oil, sesame seeds, sugar and 1 tablespoon water together.
Gently mix the sprouts through the rice, scoop it into bowls and spoon the sauce over before mixing it in.
To taste. To taste means there’s no exact amount: add a little, taste, and add more if it needs it. You’re the judge, and it’s easy to add more but hard to take any out.
How you’ll know: Each taste gets a little better, and you stop when it tastes good to you.
Dolly’s tip: In a rice cooker, put the rice, water and sprouts in together and press start.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
