How to make Korean Beef and Bean Sprout Rice Bowl, Kkong-Namool Bap (콩나물밥)
Here is one dish that is very common and I would like to introduce it to you. It is called Beef and Bean Sprouts Rice Bowl, kkong-namool bap (콩나물밥). It is perhaps the simplest rice bowl you can make and it is healthy and delicious. There are different ways to cook this dish but cooking in a rice cooker would be the easiest method. You don't need to cook anything. The rice cooker will do it for you.
Bean sprouts are one of the most popular vegetables in Korea. So popular that Koreans call it a national vegetable in Republic of Korea. They are used in many dishes; in soups and stews, salads and side dishes, there are so much to do and cook with these amazing nutritious sprouts.
First, clean the bean sprouts. You can cut off the long skinny tails off from the sprouts if you wish. Set aside.
First, wash your rice. I mixed brown rice and white rice. (Since I used brown rice, I soaked them in water for 30 minutes).
Put rice in a rice cooker. Add the water, but less than the usual amount because the bean sprouts will yield moisture.
Cut the beef (any cut of your choice) into a thin strips.
Place the beef in a mixing bowl and add soy sauce, garlic (I used dried garlic flakes. You can use garlic powder or minced fresh garlic), sugar, sesame oil, and pepper. Toss altogether very well.
Scatter the beef on top of rice.
Add the bean sprouts on top. Close the rid of the rice cooker and let it cook.
While the rice cooker is working on its job, you will need to make the topping sauce. Combine soy sauce, Korean chili flakes, green onion, sesame seeds, fresh red chili (optional), and toasted sesame seeds. Mix well.
When the rice cooker is finished its cooking, toss the rice, beef, and the bean sprouts to mix well.
To serve, scoop the mixed rice in a serving bowl, top with 2 teaspoon of sauce (use more if needed), and mix well.
Kimchi will be a perfect partner to serve with.
Well balanced meal cooked in a rice cooker, this beef and bean sprout rice bowl will be the perfect dinner choice for a busy weeknight meal. Adding a Korean flavor without any cooking on your side? Don't you just love it or what? Enjoy~!
Korean Beef and Bean Sprout Rice Bowl (소고기 콩나물밥)
- 1-1/2 cup short grain white rice
- 1/2 lb lean beef, cut into thin strips
- 1 lb (450 g) bean sprouts, cleaned
For the beef:
- 1 tablespoon low sodium soy sauce
- 1 teaspoon sugar
- 1 clove garlic, minced or 1/2 teaspoon garlic powder
- 1 teaspoon sesame oil
- dashes pepper
For the topping sauce:
- 3 tablespoons low sodium soy sauce
- 1/2 to 1 tablespoon Korean chili flakes
- 1 tablespoon sesame oil
- 2 teaspoon toasted sesame seeds
- 1 green onion finely chopped
- 1 fresh red chili, seeded and minced, optional
- Rinse the rice until the water runs clear. Place in a rice cooker. Add 2 cup of water and let it soak for 20 minutes.
- Meanwhile, combine beef the the beef seasonings and toss altogether. Scatter the beef on top of rice. Add the bean sprouts on top and let the rice cooker start to cook.
- When the rice cooker is close to finish cooking, make the topping sauce by combining everything in a small mixing bowl.
- When the rice cooker is finished cooking, toss the rice, beef and the bean sprout to mix well.
- To serve, scoop the rice mixture in a individual serving bowl, drizzle 2 teaspoon of topping sauce, and mix well. Add more topping sauce if needed. Serve warm. Kimchi will be a perfect side dish to serve with.
For more Korean rice dishes, click the image below!
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