Soybean Sprout Rice (Kongnamul Bap) with Pork Belly

3.67 from 3 votes

Soybean Sprout Rice (Kongnamul Bap) with Pork Belly

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.

Prep Time10

Cook Time35

Resting Time5

Course: Main Course

Cuisine: Korean

Keyword: Kongnamul Bap, Rice, Soybean Sprout

Servings:

Calories: 1312kcal

Author: Lis Lam

Equipment

Large Stockpot
2 Medium bowls

Ingredients

2.5 cups short grain white rice
1.25 lbs thin-cut pork belly *can be swapped with pork butt or pork jowl
1.5 cups kimchi, preferably old and fermented
2 cups water
3 cups/ 300 grams soybean sprouts
2 Tbsp butter (unsalted)

Yangnyum Jang

3 Tbsp soy sauce
1 Tbsp rice vinegar (white vinegar also works)
1 Tbsp Gochukaru (Korean dried chili flakes)
1 Tbsp sesame oil
1 Tbsp sugar
1 Tbsp sesame seeds
1 clove garlic (minced)
1 green onion (finely chopped)

Instructions

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.
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.
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.
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.
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.
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.
Make Yangnyeom Jang. While the rice cooks, make the Yangnyeom Jang. In a small bowl, combine the ingredients for the Korean Everything Sauce: soy sauce, vinegar, Gochukaru, sugar, sesame seed, green onion, garlic, sesame oil, and chili pepper (if using). Mix well and set aside.
Add soybean sprouts. When the rice is tender, remove the lid and add the raw soybean sprouts. 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.
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!

Video

Notes

TIPS:

Rinse the rice. Although it seems like an unnecessary step, it's crucial for the final texture. 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.
Save leftover Rice. Leftovers should be stored in an airtight container in the fridge. Reheat in the microwave until hot and steaming. Leftover sauce should be stored separately.

Nutrition