Crispy Bean Sprout Rice with Fragrant Wild Chive Sauce
How to Make Delicious Bean Sprout Rice at Home & Creating a Flavorful Wild Chive Soy Sauce Dressing
A truly special dish! Complete a hearty and delicious meal with a bowl of bean sprout rice. The harmony of freshly cooked rice, crunchy bean sprouts, and fragrant shiitake mushrooms, paired with a spicy and sweet wild chive sauce, creates an unforgettable taste.
Bean Sprout Rice Ingredients
- 2 cups Rice
- 1 bag Bean sprouts (approx. 200g)
- 5 soaked dried shiitake mushrooms
- 2 Cheongyang peppers (spicy Korean green chilies)
- A little bit of red chili
- 2.5 cups Water (adjust according to rice type)
- Sesame oil (for finishing)
Spicy & Sweet Wild Chive Sauce Ingredients
- 8 Tbsp Soy sauce
- 1 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Plum extract (maesilcheong)
- 2 Tbsp Water
- 1 Tbsp Toasted sesame seeds
- 8 Tbsp Soy sauce
- 1 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Plum extract (maesilcheong)
- 2 Tbsp Water
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, rinse the 2 cups of rice thoroughly under running water, then drain it in a sieve and let it soak for 30 minutes. Finely julienne the soaked dried shiitake mushrooms into pieces about 0.5cm thick. Using freshly soaked shiitake mushrooms will provide a richer aroma.
Step 2
Place the soaked rice into your rice cooker. Spread the julienned shiitake mushrooms evenly on top. Pour in 2.5 cups of water and begin cooking the rice. (Adjust the amount of water according to the type of rice and how long it was soaked. Generally, use less water for new rice and a bit more for old rice.)
Step 3
Observe the point when the rice starts to boil and the water level becomes shallow. Adding the bean sprouts at this stage will prevent the rice grains from becoming mushy and help maintain their crisp texture.
Step 4
Once the water level is shallow, reduce the heat to low on the rice cooker. Place the entire bag of washed bean sprouts generously on top of the rice. Close the lid and let it steam for about 7 to 8 minutes. After 7 to 8 minutes, turn off the heat and let it sit for an additional 2 to 3 minutes to allow the bean sprouts to become even softer and more delicious.
Step 5
While the rice is steaming, let’s make the delicious wild chive sauce. Finely chop the cleaned wild chives into pieces about 1 to 2 cm long. This will allow the fragrant essence of the chives to infuse well into the sauce.
Step 6
Finely mince the 2 Cheongyang peppers and 1/4 red chili, removing the seeds. If you enjoy spicy food, you can increase the amount of Cheongyang peppers, or add more red chili for added color.
Step 7
In a bowl, combine the sauce ingredients: 8 Tbsp soy sauce, 1 Tbsp gochugaru (Korean chili flakes), 0.5 Tbsp plum extract, and 2 Tbsp water. Mix them thoroughly. The plum extract adds sweetness and depth, softening the saltiness of the soy sauce.
Step 8
Add the chopped wild chives, minced chili peppers, and 1 Tbsp toasted sesame seeds to the sauce mixture from step 6. Mix well to create a spicy yet fragrant wild chive sauce. Stir until all ingredients are evenly combined.
Step 9
The bean sprout rice, after resting for an additional 2 to 3 minutes, is ready! When you open the lid, the refreshing aroma of the bean sprouts combined with the savory smell of the rice will surely make your mouth water.
Step 10
Serve the warm bean sprout rice generously in a bowl, accompanied by the freshly made spicy and sweet wild chive sauce. If you like, drizzle a drop or two of sesame oil for an added nutty flavor that makes it even more delicious. Mix it all together and enjoy!
