Soybean Sprout Rice
This is a light, comforting one-bowl rice cooked together with soybean sprouts layered right on top of the rice. Toss the crisp sprouts and fluffy rice with a spicy seasoning sauce and you have a hearty meal that needs no side dishes. The ingredients are simple and the method is easy, so it's perfect for enjoying without any fuss on a busy day.
Ingredients
Main Ingredients
- Soybean sprouts2 handfuls
- Rice2 cups
- Water2 cups
Seasoning Sauce
- Soy sauce2 tbsp
- Plum syrup2 tbsp
- Red chili powder1 tbsp
- Toasted sesame seeds1 tbsp
- Minced green onion3 tbsp
Directions
- 1
Quickly discard the first rinse water, then wash the rice two or three times and drain it in a sieve.
- 2
Trim the tails off the soybean sprouts, rinse them two or three times in cold water, and drain in a sieve.
- 3
Put the washed rice and soybean sprouts in the rice cooker and add water. Use a 1:1 ratio of rice to water, but since the sprouts release moisture, use slightly less water than usual.
- 4
Cook it just as you would normally cook rice. Having plenty of soybean sprouts is what makes it taste like proper soybean sprout rice.
- 5
When the rice is done, mix the rice and soybean sprouts together evenly.
- 6
Make the seasoning sauce by mixing together 2 tablespoons of dark soy sauce, 2 tablespoons of plum syrup, 1 tablespoon of red pepper flakes, 1 tablespoon of toasted sesame seeds, and chopped green onion. A slightly thick sauce works best.
- 7
Serve the soybean sprout rice in a bowl, add the seasoning sauce, mix it all together, and enjoy.
Tips
Use a little less water than usual when cooking the rice, so it doesn't turn mushy once the moisture released by the sprouts is added in. For a heartier meal, add some thinly sliced beef or pork along with the rice.