Soybean sprout rice (Kongnamulbap) from Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook (page 40) by Emily "Maangchi" Kim and Lauren Chattman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spicy soy seasoning sauce (Maeun-ynagnyeom-ganjang)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef brisket for beef flank steaks.

  • hirsheys on January 11, 2019

    This one is quite simple and homey, though it's also a bit one-note as written. (That one note is basically sesame oil.) The edges crisp up if you don't turn it down all the way, or, if you do what I did and forget that you've let the pot on and let it cook a bit longer on very low before getting seconds (whoops!) Maangchi suggests that you serve with a sunny side up egg (mine was just barely over easy, which I have recently realized I prefer) and a seasoned soy sauce. I was honestly disappointed that I didn't love it more. Still, the method of cooking is really brilliant and allows for a pseudo-dolsot bibimbop experience with very little work. I'm going to drastically adapt by doubling the meat and mixing it with a simplified bulgogi marinade/sauce to infuse the rice with more flavor. I also will serve with a bibimbop sauce or one like the CHOJANG (p. 82 of Koreatown).

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.