Korean · Dinner
Soybean Sprout Rice Bowl with Egg
Kongnamul Bap Soybean Sprout Rice Bowl
Korean one-pot rice cooked with soybean sprouts, finished with a soy-sesame-scallion sauce stirred through at the table and topped with a fried egg and toasted seaweed strips.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
22gProtein
18gFat
65gCarbs
3gSugar
4gFiber
1080mgSodium
78mgChol
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Instructions
1
Prep
Trim root tails from 360g soybean sprouts. Rinse 240g short-grain rice until water runs clear. Finely grate 4 garlic cloves. Thinly slice 4 scallions. Whisk together 40ml soy sauce, 20ml sesame oil, 10g gochugaru, garlic, half the scallions, and 0.5 tsp black pepper into a smooth dressing. Cut 2 sheets roasted seaweed into thin strips.
2
Boil
Combine rinsed rice with 360ml hot water in a heavy pot with tight-fitting lid. Scatter soybean sprouts evenly over top, season with 1 tsp salt. Bring to boil over high heat, then reduce to lowest heat, cover, and cook 14 minutes undisturbed until water absorbs completely.
3
Rest
Remove pot from heat, keep covered, and rest 8 minutes so steam finishes cooking the rice and sprouts soften further.
4
Fry
While rice rests, heat 20ml neutral oil in a medium pan over medium-high. Crack 2 large eggs into pan and fry 90 seconds until whites set and yolks remain runny.
5
Finish
Gently fork rice and sprouts together in the pot, dividing between two bowls. Slide 1 fried egg on top of each bowl, scatter seaweed strips, 10g sesame seeds total, and remaining scallions over the bowls.
6
Plate
Spoon the prepared dressing over each bowl at the table for the diners to stir through before eating.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) soybean sprouts
- 240g (8.5 oz) short-grain white rice
- 360ml (1 1/2 cups) hot water
- 2 large eggs
- 40ml (2.7 tbsp) soy sauce
- 20ml (4 tsp) toasted sesame oil
- 10g gochugaru
- 4 garlic cloves
- 4 scallions
- 20ml (4 tsp) neutral oil
- 2 sheets roasted seaweed
- 10g toasted sesame seeds
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper