Crispy and Delicious Bean Sprout and Pork Rice Bowl
A Hearty Rice Bowl Made with Affordable Ingredients: Delicious Bean Sprouts and Ground Pork
Lately, when I go grocery shopping, I’m always struck by how much prices have risen. I’ve been pondering what ingredients I can use to save on food costs while still making meals that my family will love. Recalling a dish I enjoyed previously, I decided to make this ‘Bean Sprout and Pork Rice Bowl’ again! The crunchy bean sprouts, flavorful ground pork, and the tangy-sweet kimchi come together perfectly, making it a dish that will have you finishing your rice bowl in no time. You don’t need any special techniques, and anyone can easily follow along, so I highly recommend this for tonight’s dinner!
Main Ingredients- 400g ground pork
- 1 bag bean sprouts (approx. 200g)
- 1 cup well-fermented kimchi (approx. 150g), chopped
- 3 Tbsp cooking oil
- 2/3 cup water (approx. 130ml)
Flavorful Sauce- 1 Tbsp minced garlic
- 3 Tbsp gochujang (Korean chili paste)
- 5 Tbsp soy sauce
- 2 Tbsp cooking wine (e.g., Mirin)
- 1 Tbsp sugar
- 1 Tbsp plum extract (optional)
- 1 Tbsp minced garlic
- 3 Tbsp gochujang (Korean chili paste)
- 5 Tbsp soy sauce
- 2 Tbsp cooking wine (e.g., Mirin)
- 1 Tbsp sugar
- 1 Tbsp plum extract (optional)
Cooking Instructions
Step 1
First, wash the bean sprouts thoroughly. Rinse them under running water several times to remove any dirt or debris, then place them in a colander to drain. Avoid rinsing them for too long to keep their crisp texture.
Step 2
Gently shake off excess kimchi paste from the kimchi and chop it into bite-sized pieces. If the pieces are too large, they can be difficult to eat, so aim for a moderate size.
Step 3
Now, let’s make the delicious sauce. In a bowl, combine 1 Tbsp minced garlic, 3 Tbsp gochujang, 5 Tbsp soy sauce, 2 Tbsp cooking wine, 1 Tbsp sugar, and 1 Tbsp plum extract. Mix everything well until thoroughly combined. Preparing the sauce in advance will make cooking much more convenient.
Step 4
Heat 3 Tbsp of cooking oil in a wide pan or wok over medium heat.
Step 5
Add the 400g of ground pork to the heated pan. Use a spatula or spoon to break up the pork clumps as it cooks. It’s important to cook the pork without letting it clump together, aiming to cook off any porky odors.
Step 6
Once the pork is mostly cooked and no longer pink, add 2 Tbsp of the prepared sauce. Stir-fry for 1-2 minutes to allow the pork to absorb the flavors.
Step 7
When the pork is about halfway cooked, add the chopped kimchi and stir-fry together. Cook for 2-3 minutes until the kimchi softens and blends well with the pork.
Step 8
On top of the pork and kimchi mixture, pile the prepared bean sprouts generously. They will shrink as they cook, so don’t hesitate to add a good amount.
Step 9
Now, pour all of the remaining sauce evenly over the bean sprouts. This step ensures the sauce is well distributed throughout the dish.
Step 10
Finally, pour 2/3 cup (approx. 130ml) of water into the sides of the pan. Once the water is added, cover the pan immediately with a lid and simmer over medium-low heat for about 10 minutes without opening the lid. The moisture from the bean sprouts will meld with the sauce to create a delicious dish.
Step 11
After 10 minutes, carefully open the lid. You’ll see that the bean sprouts are perfectly cooked and still have a nice crunch. A fragrant steam will rise, carrying the delicious aroma.
Step 12
Serve this finished Bean Sprout and Pork mixture generously over a bowl of warm rice for a delightful rice bowl! If you like, top with a sunny-side-up egg, and break the yolk to mix it in for an even creamier and richer taste. This is a perfectly satisfying meal that the whole family will love!
