Authentic Korean Bean Sprout Rice Recipe Revealed

As a busy working mom, finding quick and healthy weeknight meals that my family will actually eat can feel like an impossible task some days. But this Korean bean sprout rice has become one of our new go-to’s that takes just 20 minutes from start to finish! The moment I get home, I’m filled with relief knowing I can whip up this flavorful one-pot meal in no time.

I first discovered this recipe when I was craving some Korean comfort food but didn’t have hours to spare for elaborate preparations. One glance at the simple ingredients list and short cook time had me intrigued. As soon as I took my first bite of the garlic-infused rice studded with crunchy bean sprouts, I was transported back to the vibrant food stalls of Korea. The subtle kick from the gochujang paste and sprinkle of sesame seeds perfectly balances the subtle nuttiness of the rice. It’s the ideal quick fix for when I’m feeling too drained to cook after work but still want something nutritious and full of nostalgic flavors.

Now this bean sprout rice has become a staple that makes hectic weeknights feel a little less stressful. My kids devour the rice within minutes, and my husband always asks for seconds. Knowing I have this fast, family-friendly recipe in my back pocket brings me so much comfort. I can’t wait to continue sharing more quick Korean recipes that bring warmth and connection to the dinner table, even on busy nights. Stay tuned to Food and Meal for more!

Bean Sprout Rice
The delicate dance of bean sprouts and rice – a culinary ballet.

Bean Sprout Rice Recipe

Authentic Korean Bean Sprout Rice Recipe Revealed 1


There’s nothing quite as delightful as the dance of flavors in the Bean Sprout Rice, a dish that speaks of love, tradition, and culinary prowess. If this recipe evoked fond memories or tickled your taste buds, don't keep it a secret! Share it with your loved ones and introduce them to this epicurean delight. Hungry for more? Don’t forget to subscribe to our blog for more gourmet revelations.
No ratings yet
Course: Rice
Cuisine: Korea
CookingStyle: Blending
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 5 people
Calories: 30kcal
Author: Nazia Cooks
Cost: $15
Add to Collection



  • 1/2 cup diced beef or pork, marinated with bulgogi marinade (see recipe for Sliced Barbecued Beef, here) (optional)
  • 3 cups uncooked Korean rice
  • 2 cups soybean sprouts
  • Seasoned Soy Sauce (here) or salt


  • Put the meat in the bottom of a rice cooker.
  • Cover the meat with the rice. Add water according to the rice cooker directions. Start the rice cooker.
  • After 5 minutes, if using a pressure rice cooker, or 10 minutes, if using a regular rice cooker, add the soybean sprouts, mixing gently to combine. Let the rice cooker complete its cooking cycle. Once the rice is done, gently fluff the mixture and let sit in the cooker with the lid closed for another 5 minutes before serving.
  • Serve with seasoned soy sauce or salt on the side.



SUBSTITUTION TIP: For a vegetarian version, omit the meat.
VARIATION TIP: This can be a super hearty one-dish meal if you top each bowl with chopped kimchi and a fried egg.
Share on Facebook Share on Twitter
Read  Process the easiest Veal Gremolata with an authentic recipe


Calories: 30kcal | Protein: 15g | Fat: 5g | Monounsaturated Fat: 5g | Potassium: 8mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Cooking Tips for Bean Sprout Rice

Bean Sprout Rice
Perfectly fluffy rice meets the earthy crunch of sprouts.

When I first tried making it, I didn’t properly rinse the rice which led to a little too much stickiness and clumping for my taste. Now I’m sure to wash the rice grains thoroughly until the water runs clear. This extra step makes all the difference!

I also learned the hard way that not all gochujang paste brings the same level of heat. The first brand I bought ended up being WAY too spicy for my family’s preferences. Tears were literally streaming down my poor kids’ faces! Now I stick to a milder gochujang with a quick taste test before adding it to the rice. Finally, I found that getting the bean sprout to rice ratio just right is key for texture. Too little and you lose that delicious crunch, but too many leaves the dish a little soggy. For 4 servings, I stick to about 2 packed cups of sprouts mixed in at the end.

While it took me a few tries to perfect my technique, now this bean sprout rice has become a smooth 20 minute dinner I can make with my eyes closed. I love that no matter how chaotic my day has been, gathering my family around this nourishing Korean comfort food always brings me a sense of joy and calm.

Serving Suggestions for Bean Sprout Rice

Bean Sprout Rice
From raw grains to gastronomic greatness: the transformation of bean sprout rice.

When savoring Korean Bean Sprout Rice, you can indulge in a symphony of flavors by pairing it with dishes such as natto, gyoza, and wasabi for added richness and a hint of spice. Alongside crispy karaage, fresh sashimi slices bring a delightful taste of the sea. You may complement this meal with soy milk or oat milk for a dairy-free option. For an extra layer of flavor, drizzle mentsuyu or negi oil to enhance the overall taste. Alternatively, enjoy it with a warm bowl of miso soup or a side of bok choy for a wholesome and harmonious dining experience. To complete the ensemble, try a refreshing beverage with rice milk or another non-dairy alternative.

FAQs on Bean Sprout Rice

Bean Sprout Rice
The intoxicating aroma: when rice and sprouts unite in culinary harmony.
  • Is eating bean sprouts good for you? Yes, bean sprouts are a nutritious addition to your diet. They are low in calories, rich in vitamins, minerals, and antioxidants, making them a healthy choice.
  • What does Kongnamul taste like? Kongnamul, or bean sprouts in Korean cuisine, have a mild and slightly nutty flavor. They absorb the taste of the dishes they are cooked in, making them versatile for various culinary creations.
  • What’s the best way to cook bean sprouts? The best way to cook bean sprouts is to blanch or stir-fry them briefly. This preserves their crunchiness while enhancing their flavor. Avoid overcooking to maintain their freshness.
  • What type of rice works best for Bean Sprout Rice? For Bean Sprout Rice, long-grain varieties like basmati or jasmine are ideal due to their fragrant notes and non-sticky texture. However, medium-grain rice can also be used for a slightly stickier result. Your choice should align with the texture you prefer.
  • Can I use canned bean sprouts instead of fresh ones? While canned bean sprouts are convenient, fresh bean sprouts offer a crisper texture and a more vibrant flavor. If you’re in a pinch, canned will do, but be sure to rinse them thoroughly to remove any preservatives or added salts.
  • How long can I store the Bean Sprout Rice? Bean Sprout Rice, when stored in an airtight container, can be refrigerated for up to 3 days. Before reheating, sprinkle some water over the rice to refresh its texture.
  • Why did my rice turn out mushy? Overcooking or adding too much water might cause mushy rice. For Bean Sprout Rice, it’s essential to maintain a fluffiness. Always follow the water-to-rice ratio mentioned and keep a close eye during the cooking process.
  • Can I add other veggies to this dish? Absolutely! Bean Sprout Rice is versatile. Feel free to add vegetables like bell peppers, carrots, or even some leafy greens for added nutrition and color.
Read  Elevate Your Palate with Thai Red Meatball Curry Delight


This quick and easy Korean bean sprout rice has fast become my new favorite weeknight staple. In just 20 minutes, I can whip up a flavorful meal that transports me back to the bustling food stalls of Korea. With its subtle kick of spice, fresh crunch from the sprouts, and nutty rice, it’s a dish that never fails to comfort on busy nights.

I hope these tips help you discover just how easy it is to bring some Korean flavor into your regular dinner rotation. This sprout rice is endlessly adaptable, so get creative with mix-ins and sides based on what you have on hand. And be sure to check for even more fast recipes that make it possible to put nourishing, global flavors on the table any night of the week.

Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.
Affiliate DisclaimerAbout The Content
As an affiliate, we may earn a commission from qualifying purchases. We get commissions for purchases made through links on this website from Amazon and other third parties.
All content published on the website is compiled and edited by the editorial team of Hana Hotel Travel Company. Before publication, each piece undergoes thorough scrutiny and is approved by our Expert Review Board to ensure its quality and relevance. Sir Mark Zoch oversees the entire process and is responsible for ensuring the quality and accuracy of the content presented on the site.
Scroll to Top