Kongnamul Bap (Korean Soybean Sprout Rice with Soy-Chive Sauce)
Short-grain rice steams with a thick layer of crisp-tender soybean sprouts, which perfume every grain with their sweet, nutty flavor. Stir in a garlicky soy-sesame-chive sauce at the table for a complete one-pot meal.
- Prep
- 20 min
- Cook
- 20 min
- Wait
- 50 min
- Total
- 1 hr 30 min
- Makes
- About 6 cups cooked rice (4 generous servings)
Steps
Before you start
- Plan for 90 minutes in total, but 50 of those are hands-off (soaking, draining and resting).
- Use a heavy pot with a tight-fitting lid. Once the lid goes on, don't lift it until the resting time is over. Peeking lets out steam and the sprouts can taste raw.
- Buy fresh soybean sprouts (kongnamul) with plump yellow heads and white stems. They are different from thin mung bean sprouts, which turn mushy when cooked this way.
- Measure the rice and water with the same cup so the ratio stays accurate.
Rinse the rice
- Put the rice in a medium bowl and cover with cold water.
- Swirl with your hand for about 20 seconds, then pour off the cloudy water.
- Repeat 3 to 4 times.
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Ready when: The rinse water looks only faintly milky.
Tip: Rinsing removes surface starch so the grains cook up separate and slightly sticky instead of gummy.
Soak and drain
- Cover the rinsed rice with fresh cold water and soak for 30 minutes.
- Tip the rice into a fine-mesh strainer and let it drain for 10 minutes.
- Do not skip the draining, or the measured water will be off.
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Ready when: Grains look opaque white and no water drips from the strainer.
Tip: Do the sprout and sauce prep while the rice soaks.
Prep the sprouts
- Rinse the sprouts in a colander and drain well.
- Pick off any brown husks and trim any dried or browned root tips.
- Leave the sprouts whole, with heads attached.
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Ready when: Sprouts are clean, with plump yellow heads and white stems.
Mix the sauce
- In a small bowl, stir together the soy sauce, sliced chives, grated garlic, 1 tbsp sesame oil, sesame seeds, sugar, 1 tbsp water, and gochugaru if using.
- Set aside so the flavors mingle while the rice cooks.
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Ready when: Sugar has dissolved and the sauce looks glossy with flecks of green.
Tip: For a milder sauce, leave out the gochugaru.
Load the pot
- Add the drained rice to the heavy pot.
- Pour in 1¾ cups (420 ml) cold water, then stir in the salt and 1 tsp sesame oil.
- Level the rice, then pile the sprouts evenly on top.
- Do not stir them in.
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Ready when: Rice sits in an even layer under the water, covered by the sprouts.
Tip: Sprouts release water as they steam, so this is slightly less water than for plain rice.
Bring to a boil
- Cover with the lid and set over medium-high heat.
- Bring to a full boil, about 4 to 5 minutes.
- You will see steam escaping from under the lid and hear bubbling.
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Ready when: Steam pushes steadily from under the lid and the pot is bubbling.
Tip: Don't lift the lid. If it rattles, set it slightly ajar for a moment and then re-seat it.
Steam on low
- Turn the heat to low and cook, covered, for 15 minutes without lifting the lid.
- The water will be absorbed and the sprouts will steam to tender-crisp.
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Ready when: The bubbling has quieted and you smell toasty, nutty rice. No sloshing water sound when you tilt the pot.
Tip: If your stove runs hot, use a flame tamer or the lowest setting to prevent scorching on the bottom.
Rest off the heat
- Turn off the heat and leave the pot covered, untouched, for 10 minutes.
- This finishes the steaming and lets the rice firm up.
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Ready when: Rice is tender with no hard center, and the sprouts are soft but still have a little crunch.
Tip: Skipping the rest leaves wet, uneven rice.
Fluff and serve
- Remove the lid.
- Using a rice paddle, gently fold the sprouts into the rice with cutting and lifting motions, being careful not to mash the grains.
- Spoon into bowls and serve with the sauce, about 1 tablespoon per bowl, for each person to stir in.
- Pass the remaining sauce at the table.
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Ready when: Rice is shiny, separate-but-sticky, and evenly speckled with sprouts.
Tip: Stir the sauce again before spooning it, as the chives and seeds settle.
Good to know
Tips
- Don't lift the lid during cooking or resting, because trapped steam is what cooks the sprouts through and keeps them from tasting raw or grassy.
- Use fresh sprouts. Limp, slimy or sour-smelling ones will taste off in the finished rice.
- For a crunchy bottom layer (nurungji), raise the heat to medium for the last 60 seconds of the low-heat step. Listen for a light crackle, then remove from the heat.
- Serve with kimchi, a fried egg, or sliced cooked beef for a heartier meal.
Make ahead
"The sauce can be made up to 2 days ahead and refrigerated in a covered jar. Rinse and pick through the sprouts up to 1 day ahead and keep them refrigerated in a covered container."
Storage & reheating
"Room temperature: up to 2 hours. Refrigerator: store rice and sauce separately in airtight containers for up to 3 days. Freezer: freeze rice (without sauce) in portions for up to 1 month. Reheat with 1 tablespoon of water in a covered microwave-safe bowl for 1 to 2 minutes, or in a covered skillet over low heat, until steaming hot throughout. Thaw frozen rice overnight in the fridge first if possible."
Substitutions
- short-grain white rice → medium-grain rice such as calrose. Same amounts work. Avoid long-grain rice, which won't be as sticky.
- garlic chives or regular chives → thinly sliced scallion greens. Use the same volume. The flavor will be a little sharper.
- soy sauce → tamari. Use the same amount for a gluten-free version.
- gochugaru (Korean chili flakes) → 1 thinly sliced fresh red chili. Adds fresh heat. Or omit for a mild sauce.