Soybean Sprout Rice (Kongnamul Bap)

by MJ

This is one of my favorite ways to enjoy rice on a busy weeknight as everything is cooked in one pot.

Kongnamul means soybean sprouts and Bap is means rice. The soybean sprout adds a nutty flavor to the rice with the meat and kimchi creating a delicious one pot meal. If you love bibimbap, you’ll love this simplified version. 

What I love about this dish is that as long you have soybean sprouts and kimchi, you can add any meat or optional vegetables you have on hand. I cooked the rice and ingredients in a stone pot but you can use any pot or rice cooker to make this dish.

Serve with an optional fried egg and the sauce on the side for a delicious and satisfying meal or starter before dinner.

Soybean Sprout Rice (Kongnamul Bap)

Serves: 2
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 cup short grain rice 
  • 1 cup water (less 2 Tablespoons) 
  • 2-3 cups soybean sprouts, rinsed 
  • 1 Tablespoon cooking oil (if cooking the meat first) 
  • 1 cup kimchi, chopped (optional) 
  • 1 egg, fried (optional) 

Meat / Seasoning 

  • 1/2-1 cup any meat, cut  (or use ground meat) 
  • pinch of pepper 
  • 1 Tablespoon soy sauce
  • 1 teaspoon sesame oil 
  • optional- 1 garlic clove, minced 


  • 4 Tablespoons soy sauce
  • 2 Tablespoons rice vinegar 
  • 1 teaspoon sesame oil
  • 1 garlic clove, minced 
  • 1 teaspoon sugar or honey 
  • 1 green onion, chopped 
  • Optional: Korean red pepper flakes (gochugaru) or sesame seeds 


Rinse and drain the rice a few times to remove the starch. Place the rice in a pot (or rice cooker), add the water,  and set aside to soak for 30 minutes. 

Meanwhile, chop the meat into small pieces ( or use ground meat) and mix together with the seasoning. Set aside for 10 minutes to marinate.

Wash and drain the soybean sprouts, removing any spoiled beans and set aside. 

Optional : Heat oil in skillet and sauté meat for a few minutes. The meat doesn’t need to be fully cooked.

To assemble: spread the soybean sprouts over the rice and water and top with meat and kimchi. 

Cook the rice either on the  the stovetop or rice cooker. For stove top: Cover and bring to a boil. Reduce heat and cook for 15 minutes. Mix the ingredients together and continue to cook for another 5 minutes, covered. Turn off the heat and let rest covered for about 5 minutes. 

While the rice is cooking, make the sauce by mixing the ingredients together in a bowl.

To serve: Top with optional fried egg and the sauce on the side 

Did You Make This Recipe?
Would love to see your dish! Tag me on Instagram at @lovekoreanfood_.

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