Wednesday, December 14, 2011

Korean Soy Bean Sprout Bap (KongNaMul Bap)

When we go to B-Won our favorite Korean restaurant one of the side dishes that we love are the soybean sprouts or KongNaMul Muchim.   This recipe uses the soybean sprouts in a main dish.  The fun thing about this recipe is that it’s all cooked in your rice cooker!  With the gochugaru based sauce mixed in after cooking you get an amazing fast Korean dinner!

                                                                           Soybean Sprout Bap
                                                                              (KongNaMul Bap)

                     adapted from aeriskitchen

                     (printable copy)

16 oz soybean sprouts
3 cups short grain rice

½ lbs. ground beef
1 tbsp. light soy sauce
2 green onions, chopped
½ tbsp. rice cooking wine
½ tbsp. garlic, minced
1 tsp. sesame oil
1/8 tsp. black pepper

8 tbsp. soy sauce
4 green onions, chopped
2 tbsp. garlic, minced
2 tbsp. gochugaru powder (hot pepper powder)
1 tbsp. sugar
1 tbsp. sesame oil
1 tbsp. sesame seeds

Wash your rice and sprouts well and drain. 

Combine ground beef with the next 6 ingredients. 

In your rice cooker add your rice and the correct amount of water.

Add the hamburger mixture on top of the rice, making sure to spread
thinly to cook evenly.

Top with the soybean sprouts and turn on your rice cooker.

Mix the last 6 ingredients to make the sauce.

Transfer the rice mixture to a bigger bowl to mix breaking up the meat as
you stir.

After serving rice top it with the sauce mixture and stir.

Korean Lesson

KongNaMul = Soybean Sprouts
Bap = Rice
MuChim = to mix in seasonings to fresh or boiled vegetable,
Meat or seafood (usually side dish)

I have to feed my family of 5 (6 or 7 depending on if girlfriends are staying over for dinner) so I  like to use 3 cups of rice to make sure I have enough.  If you like a more sprouts to rice combo then only
use 2 cups of rice and half the sauce recipe.  We get our soybean sprouts at our local Korean market but I’ve even made this with the regular kind sold in most markets.  It does fine but doesn’t have quite the “meaty” texture as the soybean ones do. 

My next big purchase is to buy an actual Korean rice cooker.  The Rice cooker I have now is a Wolfgang puck model that only holds 7 or 8 cups of rice.  I’d like to have at least a 10 cup cooker so I could make even a larger batch of this bap.  Jim loves to take it for leftovers the next day with all the sauce mixed in.   He texted me the first time he had it at work and exclaimed……..”Omg…wonderful as leftovers”!



  1. You should publish your own fine dining cook book Mika! You make it look and sound so delicious! I've just had lunch, but I could eat this off my screen right now ;-)

  2. I bet it is wonderful as leftovers! So cool that it just all goes in the cooker. Yummy!

  3. wow!! I love to cook and cook for 10 every night, but have not used soy bean sprouts..I learn something new everyday! thanks! I am your newest follower..pls follow back if you can!

  4. This looks so good! I love looking at your korean recipes. My husband lived in Seoul for a little bit and he loves Korean food. I am trying to get up the nerve to try to cook some for him. Love the Blog!

  5. Mika님 요리 솜씨가 대단하십니다!
    콩나물 밥(KongNaMul Bap)...
    놀랍습니다! 그리고 감사합니다.


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