Kongnamulbap - Korean Soybean Sprout Rice Bowl

Ingredients

• 2 cups (400g) soybean sprouts 2 cups (400g) soybean sprouts
• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• 1 carrot, julienned 1 carrot, julienned
• 1 cucumber, julienned 1 cucumber, julienned
• 4 green onions, thinly sliced 4 green onions, thinly sliced
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame seeds
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 3g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the soybean sprouts thoroughly and remove any roots or discolored parts.
2. 2.
   Bring a pot of water to a boil and blanch the soybean sprouts for 1-2 minutes until they are slightly tender but still retain their crunch. Drain and set aside.
3. 3.
   In a large mixing bowl, combine the cooked rice, blanched soybean sprouts, carrot, cucumber, and green onions.
4. 4.
   Drizzle sesame oil and soy sauce over the mixture and gently toss until well combined.
5. 5.
   Season with salt to taste and sprinkle toasted sesame seeds on top.
6. 6.
   Serve the Kongnamulbap in individual bowls and garnish with additional sesame seeds and green onions, if desired.

Treat your ingredients with care...

• Soybean sprouts — Make sure to rinse the sprouts thoroughly to remove any impurities before blanching. This will ensure a clean and fresh taste in the final dish.

Tips & Tricks

• For added flavor, you can marinate the soybean sprouts in a mixture of soy sauce, sesame oil, and minced garlic for 10-15 minutes before adding them to the rice.
• Feel free to customize the toppings according to your preference. You can add sliced radishes, shredded lettuce, or even a fried egg on top for extra richness.
• If you prefer a spicier version, you can add a drizzle of gochujang (Korean chili paste) or sprinkle some red pepper flakes on top.

Serving advice

Serve Kongnamulbap as a standalone meal or as part of a Korean-inspired spread. It pairs well with kimchi, pickled vegetables, and a side of Korean-style seaweed soup.

Presentation advice

To make the dish visually appealing, arrange the julienned vegetables in a colorful pattern on top of the rice and sprout mixture. Garnish with a sprinkle of toasted sesame seeds and green onions for an added pop of freshness.