Crunchy Soybean Sprout Rice Bowl
Crispy and Sweet-and-Sour Soybean Sprout Rice Bowl Recipe (with Versatile Sauce)
This is a soybean sprout rice bowl that highlights the crunchy texture of fresh soybean sprouts. Mix it with a sweet and tangy gochujang sauce, and it will revive even your lost appetite! It’s a simple yet richly flavored rice bowl dish.
Main Ingredients- 250g soybean sprouts
- 2 Tbsp green onion (minced)
- 2 servings of rice
Versatile Sweet & Tangy Sauce- 2 Tbsp raw sugar or sugar
- 2 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp red pepper paste (gochujang)
- 2 Tbsp plum extract
- 1 Tbsp soy sauce
- 2 Tbsp apple cider vinegar
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 2 Tbsp raw sugar or sugar
- 2 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp red pepper paste (gochujang)
- 2 Tbsp plum extract
- 1 Tbsp soy sauce
- 2 Tbsp apple cider vinegar
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
First, rinse the soybean sprouts thoroughly under running water. It’s good to remove any small roots or spoiled parts.
Step 2
Drain the washed soybean sprouts in a colander. Tap the colander gently to remove as much residual water as possible. Excess water can make the sprouts mushy.
Step 3
Boil 400ml of water in a pot. This water will be used to blanch the soybean sprouts.
Step 4
Once the water is boiling, add the rinsed soybean sprouts and immediately cover the pot with a lid. Cook for 4 minutes with the lid on; steam will rise, and you’ll notice the aroma of cooking sprouts. After 5 minutes, open the lid and gently flip the sprouts.
Step 5
Quickly remove the soybean sprouts and briefly soak them in cold water, then immediately drain them again. Soaking for too long in cold water can diminish their crispiness.
Step 6
After removing from the cold water, place the soybean sprouts back in the colander to drain completely. This step is also crucial for maintaining their crunch.
Step 7
Now, let’s make the versatile sweet and tangy sauce. In a bowl, combine 2 Tbsp raw sugar (or sugar), 2 Tbsp gochugaru, 2 Tbsp gochujang, 2 Tbsp plum extract, 1 Tbsp soy sauce, 2 Tbsp apple cider vinegar, 1 Tbsp minced garlic, 2 Tbsp sesame oil, and 1 Tbsp sesame seeds. Mix well. You can adjust the sauce ratios to your preference.
Step 8
Finely chop the green onion, using both the white and green parts. These will be used as a garnish.
Step 9
These crisply blanched soybean sprouts are delicious as a side dish and also make a fantastic rice bowl.
Step 10
Place the blanched soybean sprouts on top of warm rice. Add your desired amount of the prepared sauce. Finally, garnish with the chopped green onions. Mix it all together and enjoy!
Step 11
You can also make this rice bowl even more delicious by adding toppings like steak, a fried egg, or seaweed flakes. Feel free to customize with your favorite toppings.
Step 12
Tip: A nutty and crunchy soybean sprout salad is also a great option using the sprouts themselves. Mix 250g soybean sprouts with 1-2 Tbsp gochugaru, 1 Tbsp anchovy sauce, minced garlic, chopped green onion, and sesame seeds, then drizzle with sesame oil for a simple side dish.
