Crispy Bean Sprout Rice with Versatile Seasoning Sauce
How to Make Delicious Bean Sprout Rice in a Pot (Not an Electric Cooker!) & Baek Jong Won’s Multi-Purpose Seasoning Sauce Recipe
Worried about bean sprouts becoming tough when cooked in an electric rice cooker? Using a cast iron pot or a regular pot allows you to achieve a wonderfully crisp bean sprout rice! This recipe also includes Baek Jong Won’s versatile seasoning sauce, making for a complete and satisfying meal. Experience the delightful texture of crisp bean sprouts amidst fluffy rice, enhanced by the savory and flavorful sauce. Let’s get cooking!
Bean Sprout Rice Ingredients- 1 cup (200ml) short-grain rice
- 160ml water
- 100g fresh bean sprouts
- 1 piece dried kelp (kombu)
Baek Jong Won’s Versatile Seasoning Sauce (for 4-6 servings)- 1 stalk green onion (white part mainly)
- 3 Korean green chili peppers (adjust to spice preference)
- 1 Tbsp red chili powder (gochugaru)
- 4 Tbsp soy sauce (enough to cover ingredients lightly)
- 1/3 Tbsp sugar
- 1/2 to 1 Tbsp minced garlic
- 2 Tbsp sesame oil
- 1 stalk green onion (white part mainly)
- 3 Korean green chili peppers (adjust to spice preference)
- 1 Tbsp red chili powder (gochugaru)
- 4 Tbsp soy sauce (enough to cover ingredients lightly)
- 1/3 Tbsp sugar
- 1/2 to 1 Tbsp minced garlic
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
First, wash 1 cup (200ml) of short-grain rice thoroughly and soak it for about 30 minutes. Soaking the rice makes the cooked rice softer and more delicious.
Step 2
Gently rinse the fresh bean sprouts under running water. It’s best to remove any loose skins or yellowed parts for a cleaner appearance. If you dislike the appearance of the bean sprout tails, you can trim them, but they don’t significantly affect the taste. Feel free to leave them on.
Step 3
Drain the washed bean sprouts thoroughly in a colander. Excess water can make the rice mushy.
Step 4
In a pot (a cast iron pot is recommended!), combine the soaked rice, 160ml of water, and the piece of dried kelp. Bring it to a boil over medium heat.
Step 5
Once the water begins to boil, stir the rice gently with a spatula to prevent it from sticking to the bottom of the pot. When the water level reduces to a simmer, proceed to the next step.
Step 6
Evenly spread the prepared bean sprouts over the rice. The moisture released from the bean sprouts will cook the rice perfectly. Make sure to cover the pot tightly with a lid after adding the bean sprouts.
Step 7
Reduce the heat to low and let the bean sprout rice simmer for about 15 minutes with the lid on. Be careful not to burn the bottom while ensuring the bean sprouts cook to a delightful crisp.
Step 8
After 15 minutes, turn off the heat completely. Keep the lid on and let the rice steam for 10 minutes. This steaming process allows the rice grains to become fluffy and perfectly cooked.
Step 9
Once the steaming is complete, garnish the bean sprout rice with a sprinkle of chopped green onions. Cover with the lid again and wait for about 1 minute. This allows the fragrant aroma of the green onions to infuse the rice, making it even more delicious. Your wonderful bean sprout rice is now ready!
Step 10
Now, let’s make the versatile seasoning sauce. Finely chop 1 stalk of green onion, focusing on the white parts. A quick tip: cut it lengthwise twice, then slice thinly for easy mincing.
Step 11
Finely chop 3 Korean green chili peppers as well. If you prefer less heat, you can reduce the amount or omit them entirely. Adjust to your taste.
Step 12
In a bowl, combine the chopped green onion, chopped chili peppers, red chili powder, soy sauce, sugar, minced garlic, and sesame oil. Mix everything well. The soy sauce should be just enough to lightly cover the ingredients.
Step 13
Let the sauce sit for a short while; the flavors will meld beautifully. This seasoning sauce is delicious mixed into the rice, or enjoyed wrapped in seaweed. Serve it with your bean sprout rice for a fantastic meal!
