Bean Sprout Rice (Kongnamool Bap)

I admit, the title of this recipe could be more enticing, but this is actually a nice, simple one-dish meal and it makes a lot of food. I’m still really excited about the fact that I can make edible rice without a rice cooker! I know white rice is pretty much a nutritional wasteland, but since we bought a GIANT bag of white rice when we first moved in (and it cooks nice and quickly) I need to find lots of ways to use it up.

I love the sauce for this, and next time I’ll probably double the amount I make. It’s superb with a few dashes of hot sauce, if you like spicy food!

(Adapted from Cooking Korean)

2 cups white rice
2 cups water
2 cups bean sprouts
1 pound ground pork

3 tbsp soy sauce
3 tbsp minced green onion
2 large garlic cloves, minced
1 tbsp sesame oil

1/3 cup soy sauce
2 tbsp chopped green onion
2 tsp sugar
2 tsp sesame oil
1 tbsp sesame seeds

Wash the rice several times, then combine with water in a saucepan.

Combine pork and marinade ingredients and set aside.
Mix ground pork with marinade ingredients and set it aside.
Spread the bean sprouts on top of the rice.
Spread the marinated ground pork on top of the bean sprouts.
Put the lid on the pan and bring to a boil. Turn down to medium and boil for about 10 minutes. Turn the heat down to low and cook for an additional 5-10 minutes, or until rice is soft. Remove from heat and stir well. Transfer to a serving bowl.
Mix together all the sauce ingredients, and serve alongside the rice.



7 Responses to “Bean Sprout Rice (Kongnamool Bap)”

  1. 1 Branny June 21, 2009 at 6:48 am

    This looks delicious. I am sad that I won’t truly ever be able to enjoy your Korean dishes until I start eating meat again. 😦 Maybe one day…

    At least the Omnivore is getting good dinners thanks to you!

  2. 2 Belle | Muse in the Kitchen June 21, 2009 at 10:04 am

    This looks delicious. I love rice dishes, and this definitely looks like a great one-dish meal. We have this go-to recipe for bean sprouts – I know, it sounds like it might be too much of a good thing, but really, I think it would be perfect with this dish!

  3. 3 Rebel June 22, 2009 at 7:39 am

    Off topic, but what was the name of the cooking school you went to in Chiang Mai? Or was it in Bangkok? That’s one thing I want to do before I leave Thailand.

  4. 4 Ashley June 22, 2009 at 8:35 am

    this looks delicious!!!

  5. 5 Laura June 22, 2009 at 12:35 pm

    I love bean sprouts in any application. This looks great! And, what a light dish for summertime. Thanks for sharing!

  6. 6 Liz September 22, 2009 at 1:43 pm

    I made this this evening and it was fantastic – I’ll definitely be putting this into heavy rotation! I made half the quantity stated as this was just for self and husband (though I’ll give it to my 5-year-old daughter, I think she’ll really like it) and used the rest of the package of minced pork (fast becoming a favourite with me) to make some pretty good-looking meatballs for spaghetti another night. Thanks SO much for the recipe, I’ll definitely have a look at some of the other ones on your site! Keep up the great work!

  7. 7 Mike October 30, 2011 at 4:39 pm

    This was so delicious! I made a vegetarian version of it using two 10 oz. cans of mock duck. It does make a ton of food, but eating this for lunch at work next week will be great. I also topped it with some Sriracha (AKA cock sauce). Fantastic! This recipe is now in my regular rotation.

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