Soybean Sprout Bowl
It's all about that spicy and salty marinade sauce. A few scoops of it and you will experience a rush of flavor!
Soybean sprouts - 3 cups
Sticky rice - 2 cups
Soy sauce - 5 teaspoon
Sugar - 1 teaspoon
Korean red chili flakes - 1 teaspoon
Sesame oil - 1/2 teaspoon
Spring onion - Garnish
Take the stem tips off each soybean sprout (optional).
Take out a large pot. Put sprouts in and fill it with water. Bring pot up to a boil. While you wait, place a strainer over a large mixing bowl (note: we will save and reuse the boiling water).
Once pot comes up to a boil, turn off the heat. Pour the pot out into the strainer. Now you should have the beansprouts in the strainer and the residual water in the large mixing bowl.
Rinse the blanched bean sprouts in cold water and place aside for marinade.
Use the residual water to cook your
For the marinade: Pour soy sauce, sugar, Korean red chili powder, sesame oil and diced spring onions into a mixing bowl and stir thoroughly.
Assemble the bowl: Put rice on the bottom of the bowl. Then add the blanched bean sprouts and few scoops of the marinade on top of the rice.
Give it a nice mix and you are ready to eat.
Fry up an egg sunny-side up and place it on top of the bowl (optional).
Make a few
to accompany the rice bowl
Watch video below for specific instructions