Korean · Breakfast
Kongnamul gukbap (bean sprout soup rice)
Light, garlicky Korean bean sprout soup ladled over rice, a gentle vegan morning bowl.
- Calories
- 393 kcal
- Protein
- 11 g
- Carbs
- 72 g
- Fat
- 7 g
- Prep
- 10 min
- Cook
- 15 min
Per serving, for one person.
Contains: sesame.
Ingredients
- 70 g Jasmine rice
- 150 g Bean sprouts
- 2 cloves Garlic
- 15 g Spring onions
- 1 tsp Toasted sesame oil
- 1 tsp Gochugaru (Korean chilli flakes)
- 300 ml Vegetable stock
- ¼ tsp Salt
Method
- Cook the rice according to packet instructions.
- Bring the stock to the boil, add the bean sprouts and garlic, cover and simmer for 8 minutes.
- Season with salt and gochugaru, then stir in most of the spring onion.
- Spoon the hot rice into a bowl, ladle the soup over and finish with sesame oil and remaining spring onion.
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