Wednesday, January 28, 2009

Korean Bean Sprouts over Rice (Kongnamul Bab)

Serve: 4 Prep: 10 minutes Cook: 60 minutes


  • 3cups of water soaked short grain rice (4 servings)
  • 12 - 16 oz of washed & end trimmed bean sprouts
  • 6 oz rib eye beef, diced
  • 3 shitake, stemmed & diced
  • 1 Tbsp Sake (Japanese wine)
  • 2 2/3 cup water
  • Beef Seasoning: 11/2 Tbsp of soy sauce, 1/2 tsp of sugar, 1/2 tsp of minced garlic, ground pepper, 1/2 tsp sesame seed oil, 1/2 tsp sesame seed, 1 green onion, chopped.
  • Rice Seasoning: 3 Tbs of soy sauce, 1 Tbs of chopped green onion, 1 red pepper, chopped, 1 chili pepper, chopped, 1 Tbs of whole sesame seeds, 2 Tbs of sesame seed oil, 1/2 tbs of minced garlic.


  1. Wash rice and soak in water for 30 minutes.
  2. Meanwhile, make beef seasoning; marinate beef & mushrooms
  3. Preheat the oven at 500 F degrees.
  4. Place marinated meat on the bottom of the 9x13 pyrex baking dish and put bean sprouts and rice over it. Pour Sake & water then, cover with foil tightly and cook 40 minutes..
  5. Reduce the heat to 400 F degrees and mix all ingredients, then cook the rice 20 more minutes. Mean time, make rice seasoning.
  6. Remove rice mixture from the oven; do not open the foil about 10 minutes or more. Then open the foil and mix well.
  7. Serve rice and rice seasoning separately.
  8. Put spoonfuls of the sauce onto the kong namul bab and mix.
  9. Serve with kimchee. Yum!
you can cook in the pot or electric rice cooker. When you use electric rice cooker, you need to put the rice, water, then seasoned beef & mushrooms, bean sprouts. And cover and cook.It takes less than 30 minutes and much easier than baking the rice. That's the another way to cook.

No comments:

Post a Comment