Soybean Sprout Bowl
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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!
Course: Easy
Servings: 2 persons


  • 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 rice (key step!)
  • 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 banchans to accompany the rice bowl
  • Watch video below for specific instructions