Kongnamul Bap (Korean Beansprout Rice Bowl) from Closet Cooking

A Korean bean sprout and beef rice bowl served topped with a fried egg and a tasty sauce.

Servings: makes 2 servings

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
  • 1 1/2 cup short grain rice (I like to use brown), rinsed
  • 1 1/2 cup water
  • 2 teaspoons soy sauce
  • 1 teaspoon rice wine or mirin
  • 1/2 teaspoon sesame oil
  • 1 clove garlic, chopped
  • 1/2 cup ground beef or ground pork or sliced shiitake mushrooms
  • 1/2 tablespoon oil
  • 1/2 cup kimchi, coarsely chopped
  • 1 pound soy bean sprouts, rinsed
  • 4 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons gochugaru (Korean red pepper flakes)
  • 1 tablespoon sesame seeds, toasted
  • 1 clove garlic, chopped
  • 1 teaspoon sugar
  • 1 green chili, sliced
  • 2 green onions, sliced
  • 2 eggs (optional)
  1. Place the rice and water in a medium sauce pan and set aside.
  2. Mix the soy sauce, rice wine, sesame oil and garlic into the beef.
  3. Heat the oil in a pan over medium-high heat, add the kimchi and saute for a minute or two.
  4. Add the beef and saute until cooked.
  5. Place the bean sprouts into the pot on top of the rice followed by the kimchi and beef.
  6. Bring the water to a boil, reduce the heat and simmer, covered until the rice is cooked and the water is gone, about 20 minutes.
  7. Meanwhile mix the soy sauce, sesame oil, gochugaru, sesame seeds, garlic, sugar and green onion in a small bowl.
  8. Fry the egg sunny side up if having.
  9. Mix the rice, sprouts, kimchi and beef and serve topped with the fried eggs and sauce to taste.