Korean Soybean Sprout Rice Bowl with Sesame Oil and Crispy Egg

Be the first to rate

(No Ratings Yet)

Loading...

A humble but deeply satisfying Korean rice bowl featuring garlicky, sesame-scented soybean sprouts ladled over short-grain rice and finished with a crispy fried egg and a swipe of gochujang. It is the kind of comforting home-cooked meal Koreans reach for on busy weeknights.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 72 gCarbs
• 5 gFiber
• 3 gSugar
• 18 gProtein
• 680 mgSodium
• 520 mgPotassium
• 90 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the rice

• 2 cups short-grain white rice, rinsed until water runs clear
• 2 1/2 cups water
• 1/2 tsp salt

For the soybean sprouts

• 1 lb fresh soybean sprouts (kongnamul), trimmed
• 4 cups water
• 1 piece dried kelp (dashima), 3 inches
• 4 dried anchovies (myeolchi), heads removed
• 2 garlic cloves, minced
• 1 tbsp toasted sesame oil
• 1 tsp fine sea salt
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds

For serving

• 4 large eggs
• 2 tbsp toasted sesame oil, for frying
• 4 tsp gochujang (Korean chili paste)
• 1 tsp toasted sesame seeds, for garnish
• Soy sauce, for the table

Directions

1. Rinse the rice in cold water 3 to 4 times until the water runs nearly clear, then drain. Combine the rice, 2 1/2 cups water, and 1/2 tsp salt in a heavy pot, cover, and bring to a boil. Reduce the heat to low and simmer for 15 minutes without lifting the lid. Remove from heat and let the rice steam, still covered, for 10 more minutes.
2. While the rice cooks, prepare the sprout broth. Bring 4 cups water to a boil in a medium pot with the dried kelp and anchovies, simmer 5 minutes, then remove the kelp. Add the trimmed soybean sprouts and blanch for 3 minutes until just tender but still crisp. Drain, reserving 1/4 cup of the broth, and discard the anchovies.
3. Return the sprouts to the warm pot off the heat. Add the minced garlic, sesame oil, sea salt, and the reserved 1/4 cup of the broth, then toss gently for 30 seconds so the heat of the sprouts releases the aroma of the garlic and sesame. Fold in the sliced scallions and toasted sesame seeds just before serving.
4. Fry the eggs one at a time in a nonstick skillet with a little sesame oil over medium heat until the edges are deeply lacy and golden but the yolks remain runny, about 2 1/2 minutes. Repeat for the remaining eggs, keeping them warm on a plate.
5. Divide the steamed rice among four warm bowls, fluffing lightly with a rice paddle. Spoon a generous mound of the seasoned soybean sprouts over each bowl of rice, slightly off center.
6. Top each bowl with a crispy fried egg, drizzle with an extra half teaspoon of sesame oil, and sprinkle with a pinch of sesame seeds. Serve immediately with a small dish of gochujang and soy sauce on the side so each person can season to taste.

Cook’s Notes

• Trim the dark, fibrous tail ends of the soybean sprouts before cooking; the tails can hold grit and become stringy when blanched too long.
• Do not overcook the sprouts: 3 minutes in boiling water keeps them juicy and snappy rather than limp and watery.
• For an even deeper flavor, briefly sweat the blanched sprouts with the garlic and sesame oil in a dry pan for 30 seconds before seasoning.
• Kongnamul bap is traditionally served banchan-style with extra doenjang-jjigae on the side if you want to stretch it into a fuller meal.
• Leftover seasoned sprouts keep in the fridge for up to 2 days; reheat quickly in a hot pan with a splash of water to refresh their texture.

You might also like

Asian

Korean Bibimbap Bowl

Asian

Spicy Kimchi and Tofu Pan-Braise with Pork Belly

Asian

Nude Gimbap Inside Out Roll

Asian

Korean Soy-Marinated Crab