Bean Sprout Kimchi Cheese Rice (One-Pot Meal)
One-Pot Wonder: Bean Sprout Kimchi Cheese Rice – No Chopping Board Needed!
When you’re feeling lazy or short on time, just toss everything into one pot and wait for a delicious meal! This recipe requires minimal effort, no chopping board, and best of all, no sink full of dishes. The spicy and savory rice is perfectly balanced by the creamy cheese and a runny egg yolk. It’s like a flavor explosion that will make you want to start another meal right away, especially when paired with my homemade pickled radish wraps! For a more detailed tutorial, check out my YouTube channel: https://youtu.be/9-LjmUWieGs
Main Ingredients
- 2 bowls of cooked rice
- 1 bag of bean sprouts (approx. 200g)
- 30+ perilla leaves
- 1 egg
- Shredded mozzarella cheese, to taste
- 1/2 bowl of chopped kimchi (approx. 100g)
Seasoning
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oyster sauce
- 1 Tbsp Oligosaccharide or sugar
- 2 Tbsp Perilla oil
- 1 Tbsp Sesame oil
- Pinch of sesame seeds
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oyster sauce
- 1 Tbsp Oligosaccharide or sugar
- 2 Tbsp Perilla oil
- 1 Tbsp Sesame oil
- Pinch of sesame seeds
Cooking Instructions
Step 1
First, generously drizzle 2 tablespoons of perilla oil into your pot. Lay the washed bean sprouts evenly on the bottom. Then, carefully spread 2 bowls of cooked rice over the bean sprouts, ensuring it’s evenly distributed without clumping.
Step 2
In a small bowl, combine the 1/2 bowl of chopped kimchi with 1 tablespoon of gochujang, 1 tablespoon of oyster sauce, and 1 tablespoon of oligosaccharide (or sugar). Mix well until the seasoning is evenly distributed. Spread this kimchi mixture over the rice. Next, generously scatter over 30 or more perilla leaves, roughly chopped with scissors. Finally, sprinkle 1 tablespoon of sesame oil and a pinch of sesame seeds over everything. Your ingredients are ready!
Step 3
Cover the pot tightly with a lid and cook over low heat for 8 minutes. After 8 minutes, carefully lift the lid and gently mix all the ingredients together with a spatula, ensuring the rice, bean sprouts, and kimchi seasoning are well combined. Be careful not to scrape the bottom of the pot too hard.
Step 4
Create a small well in the center of the rice mixture using the back of your spoon. Carefully crack one egg into this well. Then, sprinkle a generous amount of shredded mozzarella cheese over the rice.
Step 5
Replace the lid and continue to cook just until the cheese has melted and the egg reaches your desired doneness, typically around 2 minutes. If you prefer a runny yolk, be mindful of the cooking time.
Step 6
Once the mozzarella cheese is melted and bubbly, and the egg yolk is perfectly runny, your delicious Bean Sprout Kimchi Cheese Rice is ready to be enjoyed!
Step 7
Serve immediately, perhaps with some homemade pickled radish wraps for an extra burst of flavor. This recipe is portioned for two, but it’s so delicious you might find yourself finishing it all! It’s a favorite ‘slow cooker’ recipe for busy days. For even simpler and more delightful dishes, please visit my YouTube channel for more inspiration. Happy cooking!
