Kongnamul Bap (Soybean rice)

A simple and hearty rice with soybeans

Prep Time 40

Cook Time 20

Course Main Course

Cuisine Korean

Servings 6 people

16 oz Bag of soybean sprouts (1.5 cups) Make sure to rinse before use
2 cups short-grain white rice or brown rice Rinse a few times with water. Note 1.
2 cups water

1/2 cup soy sauce
1/2 tbsp choice of sweetener (sugar, meshil, or honey) adjust level of sweetness based on preference
3 cloves garlic, minced
2 green onions, chopped
1 tbsp gochugaru (korean red pepper flakes)
1 tsp sesame oil
1 tsp sesame seeds

Rinse and drain rice a few times
2 cups short-grain white rice or brown rice
Add to the pressure cooker pot and pour water
2 cups water
Layer on soybean sprouts
16 oz Bag of soybean sprouts (1.5 cups)
Cook for 30 minutes on high. Make sure to fully release the steam before opening the lid after the time is up!

After rinsing the rice a few times, layer on the drained rice with soybean sprouts. Add water
16 oz Bag of soybean sprouts (1.5 cups), 2 cups short-grain white rice or brown rice, 2 cups water
Press the rice cooker setting and you're done!

In a pan, add ground beef, mirin, salt, and pepper. Cook until the meat is done. Taste the beef and adjust seasoning based on taste preference.
1.5 lbs ground beef, 1/2 tbsp mirin (cooking wine), salt and pepper to taste

In a bowl, mix soy sauce, sweetener of choice, minced garlic, green onions, gochugaru, sesame seeds, and sesame oil. Taste the sauce and adjust to taste preference.
1/2 cup soy sauce, 1/2 tbsp choice of sweetener (sugar, meshil, or honey), 3 cloves garlic, minced, 2 green onions, chopped, 1 tbsp gochugaru (korean red pepper flakes), 1 tsp sesame seeds, 1 tsp sesame oil
Assemble the rice, beef, and sauce. Mix them together and enjoy!
Store leftover in the fridge