Ingredients with Measurements:
- 2 cups of short-grain rice
- 3 cups of water
- 1 tablespoon of vegetable oil
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 cup of soybean sprouts (kongnamul)
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Rice cooker (optional)
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to a rice cooker. Add water and cook according to the manufacturer's instructions. Alternatively, you can cook the rice in a pot on the stove.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the sliced onion and minced garlic and stir-fry for 1-2 minutes until fragrant.
3. Add the soybean sprouts to the wok and stir-fry for 2-3 minutes until they are slightly wilted.
4. Add the cooked rice to the wok and stir-fry for 2-3 minutes until the rice is heated through.
5. Add the soy sauce, sesame oil, salt, and pepper to the wok and stir-fry for another minute.
6. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 4g
Saturated fat: 0.5g
Cholesterol: 0mg
Sodium: 250mg
Total carbohydrates: 47g
Dietary fiber: 2g
Sugar: 2g
Protein: 5g
Substitutions for ingredients:
- Short-grain rice can be substituted with medium-grain or long-grain rice.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Soybean sprouts can be substituted with mung bean sprouts or alfalfa sprouts.
- Soy sauce can be substituted with tamari or liquid aminos.
- Sesame oil can be substituted with vegetable oil or olive oil.
Variations:
- Add diced carrots, bell peppers, or mushrooms to the stir-fry for extra flavor and nutrition.
- Use brown rice instead of white rice for a healthier option.
- Add cooked shrimp, chicken, or tofu for a protein boost.
- Top with sliced green onions or toasted sesame seeds for extra flavor and texture.
Tips and tricks:
- Rinse the rice thoroughly before cooking to remove excess starch and prevent the rice from becoming too sticky.
- Use day-old rice for best results, as freshly cooked rice can be too moist and clumpy.
- Stir-fry the vegetables quickly over high heat to retain their crunch and color.
- Adjust the seasoning to your taste by adding more or less soy sauce, sesame oil, salt, and pepper.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stir-fried rice in a microwave-safe dish or on the stove over medium heat until heated through.
Presentation ideas:
Serve the stir-fried rice in individual bowls or on a platter. Garnish with sliced green onions or toasted sesame seeds.
Garnishes:
Sliced green onions or toasted sesame seeds
Pairings:
Steamed vegetables, grilled meat or fish, kimchi
Suggested side dishes:
Miso soup, cucumber salad, seaweed salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water or vegetable broth to the wok and stir-fry until the rice is moist and fluffy.
- If the rice is too wet, spread it out on a baking sheet and let it cool for a few minutes before stir-frying.
Food safety advice:
- Use clean utensils and cookware to prevent contamination.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kongnamulbap is a popular Korean dish made with soybean sprouts and rice. It is a simple and nutritious meal that is often served as a side dish or a main course.
Flavor profiles:
Savory, nutty, slightly sweet
Serving suggestions:
Serve the stir-fried rice hot with your favorite side dishes and garnishes.
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Region: Korean