Today I’m sharing a vegan dish, Korean Soybean Sprouts Rice, aka Kongnamuol-bap!
So many of you requested some Korean/Asian vegetarian/vegan dishes, so here is one of recipes! 🙂
My husband the meat lover really loved the sauce so much, he’ve been eating like whole last week! lol
If you can’t find soybean sprouts, no worries, you can make with regular mung bean sprouts too. Hope you guys give this healthy, light, simple yet super flavorful Korean vegan soybean sprouts rice at home!Print
Korean Vegan Soybean Sprouts Rice
- Total Time: 45 mins
- Yield: 4 to 6 1x
- 7 dried shiitake mushrooms
- 2 cups water
- 2 cups medium or short grain rice
- 10 oz soybean sprouts, washed, removed brown bits and drained
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/2 cup water
- 3 garlic cloves, finely chopped
- 5 green onions, chopped
- 2 red chili, finely chopped (you can substitute to 1 Tbs gochugaru or omit)
- 1 Tbs sesame oil
- 1 Tbs sesame seeds
- In a sauce pan, add dried shiitake and water; bring it to boil and reduce heat to medium, simmer for 5 minutes. Let it cool completely then take mushrooms out and squeeze all of moister from mushrooms. Pour broth into a measuring cup through a strainer. Check how much broth you have, and add cold water to make 2 cups. Set aside.
- In a thick bottom pot, add rice; wet rice with enough cold water and drain. Rubbing rice with your hand and you will see water turns into white milky color. Rinse off milky water and drain. Repeat this process 4 to 5 times or until it doesn’t cloudy or milky anymore. At last rinse, drain water as much as possible.
- Place clean soybean sprouts right on top of rice, completely cover rice. Pour measured mushroom broth. Cover and bring it to boil over high heat, reduce heat to medium low, simmer for 20 minutes for short grain rice(sushi rice) and 15 minutes for medium grain rice. You can also cook this recipe in a rice cooker with a same setting as cooking regular white rice. *Do not open lid to check if it’s boil, just carefully listen the sound of boiling.
- Remove from heat and let it rest for 10 minutes. Don’t open lid right now, so rice will observe steam and finish cooking.
Meanwhile, let’s make sauce to serve with. Chop shiitake mushrooms that we made broth; add into a sauce pan. Pour soy sauce, mirin and water. Stir and bring it to boil; reduce heat to medium and simmer for 5 minutes. When they are done cooking, add garlic, green onion, chili, sesame oil and sesame seeds.
- Mix rice and soybean sprouts bottom to top with a spoon. Serve with sauce on side, so yourself and guest can control how much sauce add into soybean sports rice. Mix well with a desire amount of sauce with soybean sprouts rice and enjoy!
- Prep Time: 10 mins
- Cook Time: 35 mins
Hi Seonkyoung! My name is Em. I’m an amateur cook with little experience, but I married a man who LOVES Korean food, so I felt so bad that I couldn’t cook him anything good. That is, until I found you! I’ve made 4 of your Korean dishes and home run! I feel so happy that I can make him food he loves. Thank you so very much! Words cannot explain how grateful I am. You are an amazing cook.
I was wondering if you might help me figure out this Korean dish. My husband and I recently ate at a Korean friend’s house, and their grandma served us a spicy cold noodle dish. It had a red spicy sauce, beef, a somewhat clear broth, asian pears, hardboiled eggs, pine nuts, strawberries, etc. It was the best food I ever ate! I asked for the recipe but their grandma didn’t want to give it. 🙁 She said it was bibim naengmyun, but after trying many bibim naengmyun recipes online, none of them (even highly rated ones) came close to the grandma’s taste. I couldn’t find any recipes online with pine nuts or strawberries in them. Do you know a bibim naengmyun recipe with strawberries in it? Also, do you know a good bibim naengmyun sauce recipe? Can you please help me figure out this Korean food? I really want to make it for my husband.
Thank you so much for reading my really long post. I really appreciate it.
Hello! How wonderful and lovely your story is!! Thank you so much for sharing. <3
Nangmyeon- Korean cold noodle is something not Koreans make at home. It's more of restaurant dish because there are so many ingredients, steps and time consuming. (Even pro-cooks like my mom or myself, it is a lot of work & time to make it at home.) I believe even trying to explain the recipe & process probably was too much work for the grandma. The toppings you mentioned- pine nuts and strawberry is totally her own touch, since those are not common topping for Nangmyeon. We do put some fresh seasonal fruits, such as watermelon, Korean pear or apple. So I bet when you ate the Nangmeyon made by her was around spring time when strawberries were in season.
I've been receiving lots of requests for Nangmyeon recipe from you guys, so I'm planing on making it but not anytime soon though. (probably in a few months) If you go to Korean grocery store, they actually sell semi-fresh ones. Which a lot of Koreans do so include myself, because it is quick and easy yet very similar with you can get from a restaurant.
Or for now, you can make bibim-gooksu instead, which has similar flavor cold noodles. 🙂
I made this as part of our dinner last night and thought it was great! Very easy to prepare and has a wonderful flavor with the mushroom sauce. Thank you for sharing!
Hi seonkyoung..thanks to a korean recipe that I love most..can I request to returne back the korean stock recipe that you showed up the previous days.Thanks
Can I make the rice and bean sprouts in a rice cooker ?