Kongnamul Bap, Soybean Sprout Rice

Humble, nutty and completely satisfying. Kongnamul bap is rice steamed with soybean sprouts, finished with a savoury sauce you mix in at the table. A stone pot cooks the rice and sprouts together and keeps it hot while you stir.

Ingredients

  • 1 cup short grain rice
  • 2 cups soybean sprouts, rinsed
  • 1 and 1/4 cups water
  • 2 tablespoons soy sauce
  • 1 teaspoon gochugaru chilli flakes
  • 1 teaspoon sesame oil
  • 1 spring onion, sliced

Instructions

  1. Rinse and soak the rice for 20 minutes, then drain.
  2. Add the rice, water and soybean sprouts to your stone pot, cover, and cook over medium heat until it boils.
  3. Lower the heat and cook for 12 minutes, then rest for 5 minutes.
  4. Mix the soy, gochugaru, sesame oil and spring onion into a sauce, spoon it over the rice, and stir at the table.

Tip: Add a little minced beef with the rice for a heartier one pot meal.

Cook it in the real thing: Shop the Captain Cranberry Korean Stone Pot Set.

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