Crispy Soybean Sprout and Bacon Rice Bowl
A Colorful and Sweet-and-Sour Rice Bowl Recipe!
Generously add crisp soybean sprouts and mix with a flavorful sauce for a delicious rice bowl. This simple yet impressive meal is packed with satisfying textures and diverse flavors. Enjoy a delightful and easy meal.
Main Ingredients- 110g soybean sprouts (about 1 handful)
- 1/2 king oyster mushroom
- 1/6 onion
- 2.5 strips bacon
- 1 serving rice
Seasoning Ingredients- Pinch of salt
- Pinch of black pepper
- 1 green chili pepper
- 2 pieces yellow bell pepper
- 2 pieces red bell pepper
- 1 Tbsp sugar
- 1 Tbsp chili powder (gochugaru)
- 1 Tbsp minced garlic
- 2 Tbsp lime juice (or lemon juice)
- 2 Tbsp soy sauce
- 2 Tbsp reserved soybean sprout steaming water
- Sesame seeds, to taste
- 1/3 Tbsp red chili paste (gochujang)
- 1 Tbsp sesame oil
- Olive oil, for sautéing
- Pinch of salt
- Pinch of black pepper
- 1 green chili pepper
- 2 pieces yellow bell pepper
- 2 pieces red bell pepper
- 1 Tbsp sugar
- 1 Tbsp chili powder (gochugaru)
- 1 Tbsp minced garlic
- 2 Tbsp lime juice (or lemon juice)
- 2 Tbsp soy sauce
- 2 Tbsp reserved soybean sprout steaming water
- Sesame seeds, to taste
- 1/3 Tbsp red chili paste (gochujang)
- 1 Tbsp sesame oil
- Olive oil, for sautéing
Cooking Instructions
Step 1
First, wash the soybean sprouts thoroughly under running water and drain them completely. This is the first step to ensuring they remain delightfully crisp.
Step 2
Fill a steamer with water and bring it to a rolling boil over high heat. Once boiling, add the washed soybean sprouts, cover quickly, and steam for about 2-3 minutes on high heat. Steaming them briefly like this keeps them crisp and removes any ‘fishy’ smell.
Step 3
Slice the king oyster mushroom into bite-sized pieces and thinly slice the onion. Sauté the mushrooms and onion in a pan with a little olive oil over medium-low heat. Once the mushrooms are lightly browned and the onions are translucent, season lightly with salt and pepper, then set aside. Sautéing them gently preserves their natural flavors.
Step 4
Cut the bacon into approximately 1-2 cm pieces. Heat a pan over high heat and add the bacon strips. Cook until golden brown and crispy. If excess fat renders out, carefully wipe the pan with paper towels as you cook for a cleaner result.
Step 5
Discard the water from the steamer and wipe it clean. Add a little olive oil to the clean steamer and heat it briefly. Add the steamed soybean sprouts and stir-fry them quickly for about 1 minute. Be careful not to overcook, as they can become mushy. The key is to maintain their fresh, slightly crunchy texture.
Step 6
Place the warm rice in a bowl. Top it attractively with the stir-fried soybean sprouts, crispy bacon, and the sautéed mushrooms and onions. The colorful combination of ingredients creates an appetizing presentation.
Step 7
< Make the Delicious Sauce > Finely mince the green chili pepper, yellow bell pepper, and red bell pepper, removing the seeds. Place the finely chopped vegetables into a small bowl.
Step 8
To the minced vegetables, add 1 Tbsp sugar, 1 Tbsp chili powder, 1 Tbsp minced garlic, 2 Tbsp lime juice, 2 Tbsp soy sauce, and 2 Tbsp of the reserved steaming water from the soybean sprouts. Mix well. The lime juice adds a refreshing tang, so try not to skip it; lemon juice is a good substitute if needed.
Step 9
Finally, sprinkle sesame seeds over the sauce for added nuttiness. Stir in 1 Tbsp sesame oil and 1/3 Tbsp red chili paste (gochujang) and mix everything thoroughly. Spoon this vibrant sauce generously over the rice bowl and mix well before eating. The sweet, sour, and spicy flavors will beautifully complement the soybean sprouts and bacon.
