Soybean Sprout Rice Bowl (Kongnamul Bap)
A comforting bowl of steamed rice topped with seasoned soybean sprouts, a fried egg and a drizzle of savory soybean‑sprout sauce, perfect for a quick Korean lunch.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Rinse the rice until the water runs clear, then combine with water in a pot; bring to a boil, cover, and simmer on low for 15 minutes before resting off‑heat for 10 minutes.
-
Step 2 of 5
While the rice cooks, blanch the soybean sprouts in boiling water for 30 seconds, drain and rinse under cold water; toss with sesame oil and sea salt until glossy.
-
Step 3 of 5
Mix soy sauce, gochujang and rice vinegar in a small bowl to create the sauce; set aside.
-
Step 4 of 5
Heat a non‑stick skillet over medium heat, add a little oil and fry the eggs sunny‑side‑up, keeping the yolk runny.
-
Step 5 of 5
Divide the rice into four bowls, top each with seasoned sprouts, a fried egg, a sprinkle of sesame seeds, spring‑onion ribbons and shredded seaweed; drizzle sauce over the top.
Notes from the kitchen
If gochujang is unavailable, substitute with a mix of miso paste and a pinch of chili flakes; store any leftover sprouts in a sealed container in the fridge for up to two days.
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