Kongnamul-bap (Korean Soybean Sprout Rice with Seasoning Sauce)

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Rinse the white rice in cold water until the water runs clear, then soak it for about 30 minutes.

Ingredients quick view

2 cups Korean short-grain rice

8 ounces soybean sprouts, rinsed with roots intact

2 cups water

1 tablespoon sesame oil

3 tablespoons soy sauce

1 teaspoon garlic, minced

1 green onion, finely chopped

1 teaspoon gochugaru

1 teaspoon sesame seeds

Salt to taste

Pepper to taste

Use short-grain rice for a stickier texture that holds well with the sprouts.

Ensure the soybean sprouts are fresh for the best flavor and texture.

Adjust the seasoning to your taste preference by adding more soy sauce or sesame oil.

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