Comments on: Kongnamul Bap (Soybean Sprout Rice Bowl)

By: Julie

Julie — Wed, 26 Jan 2022 23:16:41 +0000

Just made this tonight for dinner and it was crazy delicious! Made it exactly as instructed with the same measurements and it turned out perfect. The sauce added the perfect amount of salt. Had to stop myself from eating more than 2 bowls. Will definitely add this to our weekly meals. TYSM for this recipe!

By: Lisa Peterson

Lisa Peterson — Mon, 27 Sep 2021 18:20:06 +0000

In reply to Jennie B.. Did you use the recipe rice to water ratio? If so, did the rice come out the right consistency?

By: Jennie B.

Jennie B. — Thu, 21 Jan 2021 02:38:40 +0000

I made this tonight. It was SO easy and SO delicious that I may have eaten it 3 times. Highly recommend and will be posting my photos on IG and FB soon to show the world how delicious your recipe and website are! Thank you!

By: Janet

Janet — Sat, 09 Jan 2021 00:59:03 +0000

This reminded me of my childhood. The sauce was so good. Thank you!

By: Caroline

Caroline — Mon, 28 Dec 2020 22:51:22 +0000

Kongnamul bap was one of my favorite dishes as a kid, and who knew it was so simple to make? This is a dish that I don’t think you’d ever find in a restaurant – good Korean home-cooked comfort food. I made it today with sprouted brown rice and plant-based chicken. The sauce is everything, but I will use a little less for my leftovers because the kimchee is already quite salty.

By: Selina Teo

Selina Teo — Fri, 04 Dec 2020 04:57:41 +0000

I loved all yr recipes it looks nice n lovely tats make me hungry 😋

By: Manon

Manon — Thu, 19 Nov 2020 21:31:43 +0000

oh my god, this is incredible! I used a vegan meat substitute and everything was perfectly cooked. I’ll definitely be making this regularly from now on!

By: Nan

Nan — Tue, 01 Sep 2020 05:17:45 +0000

Really good!!! I used air fried tofu, steamed cauliflower for a few minutes then added the sprouts to the water for two-three minutes then mixed up the sauce, including lots of red chili paste, and the rest of the Ingredients and all into a frypan for a minute or two so everything was blended and hot. I added toasted sesame seeds & roasted almonds. Next time I’ll add broccoli and maybe some cabbage. Delish!!! Thanks!!!!

By: Eunice

Eunice — Thu, 30 Apr 2020 16:42:33 +0000

In reply to Drew. Did you cook the kimchi/pork before putting it in the rice cooker like the recipe says?

By: Suzanne

Suzanne — Wed, 18 Mar 2020 12:59:09 +0000

Loved this dish – so easy to make a great dish to pack for lunch!! Thank you so much for posting all these recipes in such good detail.