Soybean sprout rice (Kongnamulbap) from Umma - A Korean Mom's Kitchen Wisdom and 100 Family Recipes (page 268) by America's Test Kitchen and Sarah Ahn and Nam Soon Ahn

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

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

    Beef freezes 35 to 45 minutes.

  • Hawaii on January 14, 2026

    Full disclosure: Two people in my family, including me, love this recipe. Two people said that they would go get burgers when I make this recipe again. I love how fast, easy, and delicious this recipe is. It tastes so good! Don’t skip the Chive Seasoning Sauce. Changes I made for my convenience: (1) I used ground beef; I did not grind my own in the food processor as the recipe directed, and (2) I used anchovy broth instead of seafood broth for the rice. The two people who didn’t like the recipe said that they didn’t like the soybean sprouts in the rice. I thought the sprouts in the rice were delicious and want to make more rice this way. Oh well, can’t please everyone.

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