Main ingredients 🥩
Instant riceBean sproutsGreen onions
Seungwoo Dad's Instant Rice Kongnamulbap
A quick kongnamulbap made by putting water, bean sprouts, and instant rice in a pot and steaming with steam in just 1 minute.
🙋 Recommended for
- ⭐ Those who want a hearty rice dish in under 5 minutes with minimal dishes to wash.
- ⭐ Solo cooks who love crunchy bean sprout rice but find it cumbersome to use a rice cooker.
Ingredients needed 🛒1 servings
- 1 pack of instant rice
- Bean sprouts (as much as you like)
- 1/2 cup water
- Gukganjang (soup soy sauce) to taste
- Perilla oil to taste
- Minced garlic to taste
- Chopped green onions to taste
Recipe 🍳
- Pour 1/2 cup of water into a small pot and add the washed bean sprouts, filling it as much as you like.
- Close the lid and turn the heat to high, steaming the bean sprouts for about 30 seconds.
- While the bean sprouts cook, mix gukganjang, perilla oil, minced garlic, and finely chopped green onions in a small bowl to make the seasoning sauce.
- After 30 seconds, when steam rises vigorously, open the lid and tear open the unheated instant rice, placing it directly on top of the bean sprouts.
- Cover again and heat on high for about 1 minute more, allowing the heat and steam from the bean sprouts to warm the instant rice.
- After 1 minute, turn off the heat (or leave on low residual heat), pour the prepared seasoning sauce over the rice, and gently mix with a spatula from bottom to top to finish.
- Add water to a pot until shallow, add bean sprouts generously, and steam over high heat for 30 seconds.
- Place unheated instant rice on top of the bean sprouts, cover, and steam for another minute with the residual steam.
- Turn off the heat, add the pre-made soy sauce and perilla oil seasoning, and gently mix in the residual heat.
Cooking tips 💡
- Since bean sprouts release a lot of water during cooking, adding only half a cup of water initially prevents the pot from burning and keeps everything moist.