BEAN SPROUT RICE
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.
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Servings: 5 people
Calories: 30kcal
Cost: $15
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Equipment
Ingredients
- 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
Instructions
- 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.
Video
Notes
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.
Nutrition
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.