Bean Sprout Rice (Kongnamool Bap)

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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

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

Sauce:
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.

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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.
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Spread the marinated ground pork on top of the bean sprouts.
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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.

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7 comments to Bean Sprout Rice (Kongnamool Bap)

  • 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!

  • 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!

  • 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.

  • this looks delicious!!!

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

  • Liz

    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!

  • Mike

    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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