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!
Servings: 2 persons
Ingredients
- 3 Cups Soybean Sprouts
- 1 Cup Short-Grain Rice
- 5 teaspoons Soy sauce
- 1 teaspoon Sugar
- 1 teaspoon Korean red chili flakes (Gochugaru)
- ½ teaspoon Sesame oil
- Small handful of Sliced Spring onion (Garnish) Optional
Instructions
- 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 (5 teaspoons), Sugar (1 teaspoon), Gochugaru (1 teaspoon), Sesame Oil (½ teaspoon) 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).
Notes
- Make a few banchans to accompany the rice bowl
- Watch video below for specific instructions