Kongnamulbap (Korean, "soybean sprouts rice") is a traditional Korean dish consisting primarily of rice cooked together with soybean sprouts (kongnamul). This dish is typically seasoned with sesame oil, soy sauce, garlic, and occasionally includes additional ingredients such as vegetables, mushrooms, or ground beef.
It is commonly served as a simple yet nutritionally dense meal, often accompanied by a sauce known as yangnyeomjang, made from soy sauce, scallions, garlic, sesame seeds, and sometimes gochugaru (Korean red pepper flakes).
Kongnamulbap is recorded in Korean cookbooks since at least the mid-20th century and is regarded as a convenient and economical meal due to the accessibility and affordability of the ingredients, particularly soybean sprouts, in Korean markets.