Kongnamul Gukbap (Bean Sprout Soup with Rice) Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox pairs crisp bean sprouts and rice with steaming broth. Add roasted seaweed and kkakdugi for a savory, refreshing meal that's great for lunch or…
This lunchbox pairs crisp bean sprouts and rice with steaming broth. Add roasted seaweed and kkakdugi for a savory, refreshing meal that's great for lunch or dinner.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 818g serving): 395.8 kcal · protein 15.8g · carbohydrate 77.5g · fat 2.4g · sodium 622.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If packing it for lunch, keep the rice and broth separate so the rice doesn't get too soft.
Tips: Leave the lid off while cooking the bean sprouts to keep them from developing a strong smell.
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Ingredients (1 serving)
- Rice — 1 bowl
- Soybean sprouts — 100 g
- Dried anchovies — 5 g
- Kelp — 5 g
- Garlic — 1 tsp
- Green onion — 10 g
- Salt — 1 g
- Gim (seaweed) — 2 g
- Diced radish kimchi — 30 g
- Water — 450 ml