Koreans like to eat rice cooked with different beans and mixed with a variety of vegetables, but kongnamul bab is a personal favorite of mine. We only had it at special meals growing up, so I still get really excited to eat it, whether it's being served to me or I've made it with some extra bean sprouts in the fridge. Adding beef or pork is something I've only started doing in recent years, and it's a good thing to do if you want to bulk up a meal.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Ingredients:
- 2 cups soybean sprouts, washed
- 3 cups uncooked Korean or Japanese rice
- 1/2 cup beef or pork, cut into small pieces and covered in bulgogi marinade (optional)
- seasoned soy sauce (yangnum ganjang) or salt to taste
Preparation:
- If using beef or pork with bulgogi marinade, place in bottom of rice cooker.
- Cover with rice.
- Cover with water, according to cooker directions.
- Start cooking rice.
- After 5 minutes for a pressure rice cooker (10 minutes for a regular rice cooker), add soybean sprouts to rice, mixing gently to combine.
- After rice is done, gently fluff rice mixture.
- Serve with seasoned soy sauce on the side or salt to taste.
(Serves 4)
