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Barley Sprout Sauce with Soybean Sprout Rice

Kongnamul Bap (Soybean Sprout Rice), rice cooked with soybean sprouts, is one of the most popular rice dishes in Korea. It is often enjoyed with dallae (Korean wild chive) sauce in the spring time when dallae comes out. Instead of dallae which is available only in spring, we introduce Barley Sprout sauce.

It is more flavourful when you add marinated beef on top of the dish. We also introduce how to make the beef topping.

* Note: Soybean sprout is different from bean sprout. Make sure you buy soybean sprout.

Ingredients (2 servings):

Kongnamul Bap (Soybean Sprout Rice)

· 2 cups soybean sprout

· 1 cup short grain rice

· 2/3 cup water 

Barley Sprout Sauce 

· 3-4 tablespoons Barley Sprout

· 3 tablespoons soy sauce

· 1 tablespoon matsul (Korean cooking wine) or white wine

· 1 tablespoon sesame oil

· 1 teaspoon oligodang (Korean cooking syrup) or honey

· 1 teaspoon garlic, minced

· 1/2 teaspoon gochugaru (Korean red chili powder)

· 1/8 teaspoon black pepper

· 1/2 teaspoon sesame seeds 

Beef Topping

· 1/2 cup ground beef

· 1/2 tablespoon soy sauce

· 1 tablespoon matsul or white wine

· 1/2 tablespoon garlic, minced

· 1/2 teaspoon black pepper

Instructions:

1) If you have a rice cooker, make Kongnamul Bap with 20% less water than usual as soybean sprouts contain moisture and it will come out while the rice is being cooked. Rinse rice with water and add to the rice cooker. On top of rice, add soybean sprouts, and cook.

2) If you don't have a rice cooker, you can make Kongnamul Bap with a pot. Rinse rice with water. Soak rice in cold water for 30 minutes and drain. Add rice, 2/3 cup of water and soybean sprouts in a pot, cover with lid and boil at high heat on the stove. When it boils, reduce the heat to low and simmer for 10 minutes. Do not remove the lid. Turn off the heat and let it stand for 10 minutes with the lid on. When rice is cooked, gently stir the rice with a wooden spoon.

Note: Kongnamul Bap is best when it is cooked right before eating. If you leave Kongnamul Bap in the rice cooker or the pot for long, the soybean sprouts lose the crispy texture and get tough to chew. 

3) Make Barley Sprout tea (click here to see the steeping instructions). Strain the tea leaves and set aside.

4) Mix all the ingredients to make the Barley Sprout sauce.

5) Marinate ground beef with the ingredients for 15 minutes. Stir fry in a frying pan, and cool down.

6) Add cooked Kongnamul Bap in a bowl and top with beef. Add Barley Sprout sauce on top of the dish, and serve. Mix all together and enjoy the meal! You can enjoy the tea infusions along with the dish.

 

Enjoy the tasTEA rice bowl!