A recipe for "Bean Sprout Rice", a staple of Korean home cooking, easily made in a rice cooker. Simple yet satisfying, the aroma of perfectly cooked bean sprouts and rice will whet your appetite. Generously topped with a special green onion sauce, you can enjoy a refreshing yet deeply flavorful dish. A fantastic meal you'll want to make every day.
Ingredients
Main Ingredients (2 servings (approx. 300g rice))
- Bean sprouts: 200g
- Rice: 2 cups
- Minced garlic: 1 clove
- Finely chopped green onions: 2-3 stalks
Seasonings
- [A] Salt: 2/3 tsp
- [A] Cooking Sake (Rice Wine): 2 tbsp
- [A] Sesame Oil: 1 tbsp
- [A] Chili Powder (optional): to taste
- [B] White Sesame Seeds: 1/2 tbsp
- [B] Sesame Oil: 1/2 tbsp
- [B] Soy Sauce: 2 tbsp
- [B] Vinegar: 2 tsp
- [B] Chili Powder (optional): to taste
Steps
- Lightly rinse 2 cups of rice and drain.
- In the rice cooker inner pot, add 2 cups of rice, 2/3 tsp salt, 2 tbsp Cooking Sake (Rice Wine), 1 clove minced garlic, and 1 tbsp Sesame Oil. **(This is the key!)** Mix to ensure the rice fully absorbs the seasoning before adding water.
- Mix thoroughly to evenly coat the rice with the seasonings.
- Add slightly less water than the standard amount for 2 cups of rice. **(This is the key!)** The bean sprouts will release moisture, so use less water.
- Place 200g of bean sprouts on top of the rice. **(This is the key!)** If the root hairs of the bean sprouts are visually unappealing or affect the texture, you can remove them, but they are nutritious so it's fine to leave them.
- Cook the rice in the rice cooker.
- Finely chop 2-3 green onion stalks.
- In a bowl, combine finely chopped green onions, 1/2 tbsp white sesame seeds, 1/2 tbsp sesame oil, 2 tbsp soy sauce, and 2 tsp vinegar. Mix to create the green onion sauce.
- Fluff the cooked bean sprout rice.
- Serve the bean sprout rice in bowls.
- Generously ladle the prepared green onion sauce over the rice. Sprinkle with chili powder if desired.
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