Korean Bean Sprout Rice (Pot-Steamed Rice with Soy Sprouts)
Washed bean sprouts are piled on top of soaked rice in a pot, then cooked together - the lid stays closed throughout to prevent a beany smell from developing. After fifteen minutes on low heat and five minutes of resting, the rice emerges with the sprouts steamed directly into it. A simple seasoning sauce of soy sauce, sesame oil, chili flakes, sliced green onion, and sesame seeds is mixed in at the table. The crunch of the sprouts against the soft rice creates a satisfying textural contrast, and the salty-sweet soy dressing ties everything together - proof that minimal ingredients can produce a deeply comforting Korean home meal.
Adjust Servings
Instructions
- 1
Wash rice and soak for 30 minutes.
- 2
Place soaked rice and water in a pot, top with bean sprouts.
- 3
Bring to a boil, reduce to low, and cook for 15 minutes.
- 4
Turn off heat and let it steam for 5 minutes.
- 5
Mix soy sauce, sesame oil, pepper flakes, green onion, and sesame seeds; toss with rice.
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