Kongnamul Bap
Korean soybean sprout rice bowl with a nutty sesame dressing and soft-cooked egg. A nutritious, vegetarian weeknight meal that comes together in under 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 485
- Protein
- 16g
Ingredients
- 2 cups cooked short-grain white rice
- 8 oz fresh soybean sprouts (mung bean sprouts)
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- ½ teaspoon salt
- 2 whole eggs
- 2 tablespoons roasted sesame seeds (white or black)
Instructions
- 1
Rinse the soybean sprouts under cold running water in a fine-mesh sieve, stirring gently with your hand for 30 seconds until the water runs clear, then let them drain completely.
- 2
Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 3
Bring a medium pot filled halfway with water to a boil over high heat, about 5 minutes; you will see a rolling boil with large bubbles breaking the surface.
- 4
Add the drained soybean sprouts to the boiling water and stir once with a wooden spoon; boil uncovered for 5 minutes until the sprouts are fork-tender but still slightly crisp.
- 5
Pour the cooked sprouts into a fine-mesh sieve and drain thoroughly, pressing gently with the back of a spoon to remove excess water.
- 6
Transfer the drained sprouts to a medium mixing bowl; add 2 tablespoons sesame oil, the minced garlic, 2 tablespoons soy sauce, and 0.5 teaspoon salt.
- 7
Stir with a wooden spoon until all the sprouts are evenly coated and the mixture smells fragrant, about 1 minute.
- 8
Heat 1 tablespoon sesame oil in a 10-inch nonstick skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 9
Crack both eggs into the skillet and cook without stirring until the whites are completely set and opaque but the yolks jiggle slightly when you shake the pan, about 4 minutes.
- 10
Remove the skillet from heat and slide both eggs onto a small plate.
- 11
Divide the cooked rice between two bowls, mounding it in the center of each bowl.
- 12
Spoon half the sesame-dressed sprouts over the rice in each bowl, creating a small mound to one side.
- 13
Place one cooked egg on top of the sprouts in each bowl.
- 14
Scatter 1 tablespoon roasted sesame seeds over the top of each bowl, distributing them evenly across the rice and egg.
Tools you’ll need
- fine-mesh sieve
- medium pot
- wooden spoon
- medium mixing bowl
- 10-inch nonstick skillet
- two serving bowls
- small plate
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