Healthy Vegetable Rice Bowl (1 Pot Vegan Meal 건강식 영양밥): Soybean Sprouts Bibimbap (콩나물밥)
Updated: Apr 3, 2020
#VeganBibimbap #콩나물밥 #soybeansprouts
Soybean sprouts rice (KongNaMul Bap 콩나물밥) is a simple healthy vegetable One-Pot-Meal. Think of this dish as your simple and quick bibimbap! Super YUM and CRUNCHY soybean sprouts all mixed together in fluffy rice with soy sauce seasoning sauce (YangYeom GanJang 양념간장). You'll be very happy once you are done with having soybean sprouts bibimbap. AND for my vegan friends, you came to the right place today 🤗
Today's Soybean Sprouts Rice includes:
1. Making it extra nutritious using multigrain rice mixture (Korean rice white, brown rice, sweet brown rice, whole barley & pressed barley) - You can use white-rice only, too.
2. Cooking Fluffy & Pillowy Korean rice - How to wash, measure water level and EASY-TO-FOLLOW cooking method & TIPS
3. Soy sauce seasoning sauce (YangYeom GanJang 양념간장)
4. BONUS: How to make Scorched Rice Soup (SheungNlung 숭늉만들기)
5. Mukbang/Eating Show - YES, EAT Soybean Sprouts Bibimbap (콩나물밥 먹방) with ME 😋
FYI - Korea Rice Grains
White Rice: HeeinSsal 흰쌀
Brown Rice: HyunMeeSsal 현미쌀
Sweet Brown Rice: HyunMeeChapSsal 현미찹쌀
In Korean cuisine, soybean sprout is a popular vegetable, used commonly for its versatility and low price point. Yes, soybean sprouts are inexpensive and taste super delicious as side dishes, soups, and as a perfect crunchy garnishing vegetable. Oh yeah, and soybean sprouts are super nutritious, too 😉
Recipes Included In Today's Video
Korean Tofu 4 Ways VEGAN Recipe +Mukbang
Non-Spicy Kimchi White kimchi Baek Kimchi [백김치 레시피 만들기]
EASY KIMCHI RECIPE & MUKBANG [SMALL BATCH KIMCHI RECIPE] (통배추김치 막김치)
Fluffy Hot Steamed Eggs Recipe + Mukbang (Gyeran Jjim 계란찜 Korean Steamed Eggs
Korean Vegetable Pancake: CRISPY & JUICY Napa Cabbage Pancakes VEGAN 배추전 (야채전)
Below You'll Find:
RECIPE INSTRUCTION (Including how to cook with a stove-top pressure cooker, if you are pressed for time and do not have time to presoak the rice grains.)
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(Serving Size: 1 to 2 Adults)
2 Cups Soybean Sprouts
2 Cups Korean Rice (1.5 Cup Premixed White, Brown & Sweet Brown Rice, 1/4 Cup Whole Barley & 1/4 Cup Flat Barley)*
4 Thick Slices of Carrot (julienned)
1 Garlic Clove (finely minced)
2 Pinches of Salt (preferably Kosher)
Water (1/2" level from the flattened top layer of the washed rice)*
Soy Sauce Seasoning Sauce (YangYeomGanJang 양념간장)
2 Tbsp Soy Sauce
1/2 Tbsp Korean Red Pepper Flakes, Coarse (GoChuGaRu 고추가루)
1/2 Tsp Sesame Seeds
1/2 Tsp Sesame Oil
1 Scallion/green onion (finely minced)
These are affiliate links, which means, I get a small commission when you make a purchase using these links, AT NO EXTRA COST TO YOU. Thank you for your support🙏
Kishibori Shoyu (Pure Artisan Soy Sauce)
Korean Red Pepper Flakes (GoChuGaRu)
Pearl Barley Rice
Korean Brown Rice & Sweet Brown Rice Combo
Korean White Rice & Brown Rice Combo - Organic
Enameled Cast-Iron Round:
Handmade Wooden Korean Utensil
Maple Wood Cutting Board, 20"x 15" x 2.25"
GEARS USED IN TODAY'S VIDEO:
In a large mixing bowl, add the rice grains and fill with water about 2 inches covering the rice. In a circular motion, rotate the rice grains with your hand. You can also gently rub the rice grain in your palm, gently, please! Drain the water and repeat the washing about 4 to 5 times. The goal of washing rice grains is to remove excess starch. Over-washing the rice grains (i.e. more than 5 times), can yield to washing away its nutritional values.
Add cold water to the washed rice grains (about 1 to 1.5 inches of water above the flattened rice layer) and let it soak for 1 hour, away from the heat and window. Additionally, letting your brown rice soak longer (10 to 12 hours) will yield sprouted brown rice, which adds significant nutritional value.
*If using white rice only, you do not need to pre-soak.
In a large mixing bowl, add the soybean sprouts, fill with cold water and rinse 3 times. Set aside on a strainer.
Using a Korean earthenware, stone bowl, cauldron or a heavy bottom pot, add the pre-soaked rice. Gently flatten the rice with your hand. Add about 1/2" water, starting from the flattened layer of the rice. Now, place your hand gently on the rice, and see where the water ends on your hand. Next time you make Korean rice, you can remember to add the water level to this exact spot on your hand.
Place the pot on the stove and set it to HIGH heat. Do not cover with a lid. Once you see the water bubbling, turn down the heat to LOW. Quickly add the two pinches of salt, garlic, and soybean sprouts. Cover with a lid and let it cook for 7 to 8 minutes.
(Soybean sprouts will taste significantly better with salt and garlic. Otherwise, when you cook soybean sprouts alone, without salt, it gives off a funky odor.)
Seven or eight minutes later, do a quick taste test of the rice. Open the lid for as little as possible. Go in quickly with a spoon and quickly close the lid. It should taste extra al-dente, kind of too firm to eat. Then it means it is ready. Quickly add the carrot (and/or other leafy vegetables you want to add) and close the lid immediately. Turn down the heat completely and let it rest with the lid on for 5 minutes.
This resting period if critical in cooking your rice so comes out tasting fluffy and pillowy. DO NOT OPEN THE LID BEFORE 5 MINUTES. All the moisture in the pot is absolutely necessary to finish cooking the rice. If you release the moisture by opening the lid, your rice will not have sufficient moisture to finish cooking, and you'll end up with semi-cooked rice.
Using Stove-Top Pressure Cooker: If Don't Have To Pre-Soak The Rice Grains
Follow the same preparation method as above. Set the stove heat to HIGH, close the lid and lock the pressure valve. Once the pressure valve reaches its maximum level, turn down the stove heat to LOW and let it cook for 5 minutes. Then slowly release its pressure. Open the lid and quickly add the garlic, 2 pinches of salt, and soybean sprouts. Quickly close the lid and lock the pressure valve. Turn on the heat to the LOWEST setting and let it cook for 1 minute. Turn off the heat and let it rest for 5 minutes. Then slowly release any pressure in the pot and quickly add the carrots (and/or other leafy green vegetables). Close the lid quickly (don't lock pressure valve) and set the heat to HIGH for three minutes to create the golden crunchy rice on the bottom. If you do not wish to create this crunchy rice on the bottom, just keep the lid close for 3 minutes. Then enjoy.
Making Scorched-Golden-Crunchy Rice (NuRungJi 누룽지 만들기) or Scorched Rice Soup (SheungNlung 숭늉 만들기)
Immediately following the 5 minute resting period, turn the stove heat to HIGH, and let it cook for 3 minutes. This will create "semi-burnt" golden rice on the bottom of the pot. This crunchy golden rice is everyone's favorite!
Now, your Soybean Sprouts Rice is ready! Add the soy sauce seasoning sauce (mix all the ingredients) on top (add as much as you prefer) and starting mixing. Make sure to scrape the golden rice on the bottom and mix in the clutters of the crunchy rice pieces to the rest.
If you want to make the Scorched Rice Soup, this is the OG way that my grandparents and parents enjoy. Before mixing the soybean sprouts and rice, transfer all of it to a bowl. Make sure to scrape off all the soft rice, just leaving the crunchy rice on the bottom. Then add hot water to the pot, about just to water the rice of the side of the wall ends. Cover with a lid and let it hang out (no heat/no cooking) for 10 minutes. Then, scrape the side of the bowl and mix the golden rice with the liquid. You can just drink the "rice tea" tasting water as your post-dinner palate cleanser OR you can turn this into a second course and enjoy the soft scorched rice with the rice broth and kimchi. SO YUM! This scorched rice soup is so popular that many family members argue over who got more of this soup...😭😭😭
Bon appétit 😋
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