Rice dishes

Bean Sprout Rice

kongnamul-bap

Warm rice mixed with seasoned blanched bean sprouts and a soy-based sauce.

Easy35 min3 servings★ 64Contains soyContains sesame

History & culture

Bean-sprout rice is often linked to Jeonju, where a light, savory bowl of rice steamed with kongnamul became a signature of local home cooking. Tradition holds that clear broth and nutty sprouts suited everyday meals and post-feast settling of the stomach. The dish spread through Jeonju restaurants and regional pride campaigns into nationwide recognition. It is widely cited alongside Jeonju’s broader noodle and soup traditions as taste of southwest Korea.

Servings

KCook

Ingredients & steps

Cook mode

Ingredients

Garlic
2 cloves
Thinly sliced beefOptional
Substitutesirloin or ribeye or sliced thin at home
100 g
Bean sprouts
300 g
Neutral cooking oil
1 tbsp
Green onion
Substitutescallion or spring onion
2 stalks
Cooked rice
2 cups

Seasonings

Korean chili flakes (gochugaru)
Substitutecoarse red pepper flakes (adjust heat)
1 tsp
Soy sauce
SubstituteTsuyu (diluted) 4 tsp (2 tsp per 1 tbsp) or Tamari 2 tbsp
2 tbsp
Toasted sesame oil
Substitutea small amount of olive oil (flavor differs)
1 tbsp
Salt
0.5 tsp

Steps

1Medium heat3 min
Rinse bean sprouts, blanch briefly, drain well, and season with soy sauce, sesame oil, and gochugaru.
- Bean sprouts
- Soy sauce
- Toasted sesame oil
- Korean chili flakes (gochugaru)
2High heat4 min
Stir-fry beef with garlic if using; mix seasoned sprouts with warm cooked rice.
- Thinly sliced beef
- Garlic
- Cooked rice
- Bean sprouts
31 min
Top with sliced green onion and an extra drizzle of sesame oil before serving.
- Green onion
- Toasted sesame oil

Storage & reheating

Refrigerate up to 1 day; refresh with sesame oil when reheating.

Troubleshooting

⚠️ Bean sprouts taste watery
→ Blanch only 1–2 minutes and squeeze gently to remove excess moisture.
⚠️ Rice becomes soggy
→ Cool rice slightly before mixing and do not overdress the sprouts.