A homey Korean meal that’s simple to make and so delicious: Soybean Sprout Rice with Pork Belly! Also called Kongnamul Bap, its flavorful essence comes from soybean sprouts steamed over rice. The addition of fatty pork belly makes this dish meaty and decadent.

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What is Soybean Sprout Rice?

Soybean Sprout Rice, also called Kongnamul Bap, is a very popular rice dish made with soybean sprouts cooked over rice. The bean sprouts are steamed gently over rice, adding lots of flavor and nutrition. An easy way to make regular rice more delicious and healthy.

By adding pork belly and kimchi, Soybean Sprout Rice becomes a complete meal with carbs, veggies, and protein. Don’t forget to add a drizzle of Korean Everything Sauce (Yangnyeom Jang) for that essential Korean flavor!

In Korean cooking, Kongnamul Bap is considered home food or “Jip Bap.” It’s the kind of cozy, humble Korean food that’s cooked at home. My Korean grandmother often cooked this soybean sprout rice dish in the winter.

There are many different ways to make Kongnamul Bap. My Kongnamul Bap for 2 contains ground pork and kimchi. Kongnamul Bap with Pork Belly is more decadent and luxurious — it’s a family meal made for 4 generous servings. The flavor of the pork belly and soybean sprouts combine to make a very special dish.

What are Soybean Sprouts?

Soybean Sprouts are the spouts of soybeans. They have long white stalks and bright yellow heads. Raw sprouts are crunchy with a neutral flavor. They add freshness to any dish.

Soybean sprouts are a popular ingredient in Korean cuisine. They contain numerous health benefits and are full of vitamin C, folate, iron, and protein. They are also full of ant-oxidants and cancer-fighting properties.

Two common dishes with Soybean Sprouts: Kongnamul Guk (Soup) and Kongnamul Muchim (Salad).

Ingredients

• Pork Belly. Pork Belly is uncured bacon and comes from the fatty underside of pigs. Usually considered a special treat, pork belly makes this dish meaty, filling, and luxurious. Look for meaty pork belly strips. Canned be swapped with pork butt or pork jowl.
• Kimchi. Napa cabbage kimchi adds lots of flavor. Rinse the kimchi with water to remove most of the seasoning. Otherwise, the final dish will taste like kimchi. The washed kimchi will add depth of flavor.
• Soybean Sprouts. They can be found at Asian grocery stores in sealed bags or in an open bin. Look for fresh soybean sprouts with firm, white stalks and bright yellow heads. Avoid mushy, slimy sprouts with brown spots.
• White Rice. Short grain rice, also called Sushi Rice, is preferred. It will provide a final texture that’s soft, slightly chewy, and sticky.
• Dipping Sauce. Soy sauce, vinegar, sugar, sesame oil, green onion, garlic, chili pepper. Also called Yangnyeom Jang in Korean. An “everything sauce” that adds lots of flavor. Serve at the table where people can help themselves. People can add as much as they like to their invidivual bowl of Soybean Sprout Rice.
• Butter. Adds richness and enhances the final flavor and aroma of the dish.

How to make Korean Soybean Sprout Rice

1. Rinse white rice. Add the rice grains to a medium bowl. Rinse with cold water until the water runs clear, about 3-5 times. If you prefer, use a fine mesh sieve to make it easier. Drain and set aside.
2. Rinse kimchi. Add kimchi to another medium bowl. Rinse with cold water until the seasoning is washed off. Drain and rinse 3-5 times, until the kimchi looks pale yellow. Squeeze out the excess liquid with your hand. Use scissors and snip into small, bite-sized pieces. Set aside.
3. Cook pork belly. Heat a stock pot over medium heat. When the pot is hot but not smoking, add 1-2 tsp of cooking oil. Add pork belly and cook until no longer pink, about 3-5 minutes. Mix the pork belly with a wooden spoon so it doesn’t stick and burn to the bottom of the pot.
4. Add kimchi. Add rinsed, drained, and chopped kimchi. Season the pork and kimchi with salt and black pepper, mixing well to combine. Cook until the kimchi softens and all the flavors meld together, another 3-5 minutes. Spread the kimchi and pork belly into an even layer in the bottom of the cooking pot.
5. Add rice + water. On top of the pork belly and kimchi, carefully add the drained rice. Gently spread the rice to the edges of the cooking pot with the back of a spoon. It should completely cover the pork and kimchi in a thin, even layer. Gently add the water. The water should barely cover the rice.
6. Cook. When the edges start to bubble, cover the cooking pot and lower the heat to medium-low. Cook until the rice is tender, about 20-22 minutes.
7. Make Yangnyeom Jang. While the rice cooks, make the Yangnyeom Jang. In a small bowl, combine the sauce ingredients: soy sauce, vinegar, Gochukaru, sugar, sesame seed, green onion, garlic, sesame oil, and chili pepper (if using). Mix well and set aside.
8. Add soybean sprouts. When the rice is tender, remove the lid and add the raw soybean sprouts on top of the rice. Gently spread out to create an even layer of sprouts directly over the rice. Cover and cook (on medium-low heat) until the beansprouts have wilted, an additional 3-5 minutes.
9. Serve. Remove the cooking pot from the heat source. Keep covered and let it rest for 5 minutes. Remove the lid and mix the steamed beansprouts into the rice with a rice paddle. Portion the rice into 4 large bowls. Serve with the Korean Dipping Sauce at the table. People can add as much or as little of the sauce as they prefer. Enjoy!

PRO Tips

• Rinse the rice. Although it seems like an unnecessary step, it’s crucial for the final texture in this Korean dish. Rinsing the rice will remove additional starch so the rice cooks perfectly.
• Save leftover Yangnyeom Jang. Good for Korean pancakes, dumplings, pan-fried foods, and tofu.

Helpful kitchen tools

• Stockpot. Use a stainless steel or non-stick stock pot. Make sure it has a tight-fitting lid.
• Rice Paddle. Makes mixing the steamed beansprouts into the rice easier. Use a serving spoon or spatula if you don’t have one.

FAQ

More Korean recipes

• Doenjang Jjigae (Soybean Paste Stew)
• Braised Kimchi with Pork Belly and Tofu
• Spicy Pork Belly Bulgogi
• Grilled Pork Belly (Samgyeopsal)