Korean Bean Sprout Rice (Pot-Steamed Rice with Soy Sprouts)

Name: Korean Bean Sprout Rice (Pot-Steamed Rice with Soy Sprouts)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Rice 1.5 cup; Bean sprouts 200 g; Soy sauce 2 tbsp; Sesame oil 1 tbsp; Red pepper flakes 1 tsp; Green onion 20 g; Sesame seeds 1 tsp; Water 1.3 cup

Quick answer

Total time: 35 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Piling bean sprouts high on the soaked rice and cooking them together lets their moisture seep into the grains, while the sprouts turn slightly translucent and still keep a little crunch.

The rice itself is unseasoned; a soy sauce dressing with sesame oil, chili flakes, green onion and sesame seeds does all the work when spooned on and mixed in. Some cooks add julienned radish to soften the beany smell of the sprouts.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Rinse 1 1/2 cups rice until the water runs almost clear, then soak it for 30 minutes and drain well.

Pick through 200 g bean sprouts, removing loose skins and any wilted pieces before cooking.
2

Spread the drained rice evenly in a heavy pot and add 1.3 cups water.

Pile the bean sprouts on top without pressing them down, cover the pot tightly, and keep the lid closed from this point on.
3

Set the pot over high heat until strong steam rises around the lid and the water is clearly boiling inside.

Reduce immediately to low heat, control overflow by adjusting the flame, and do not open the lid.
4

Cook quietly on low heat for 15 minutes.

Resist checking the rice, because lifting the lid lets steam escape and can leave the sprouts with a raw beany smell instead of a clean steamed aroma.
5

Turn off the heat and let the covered pot rest in place for 5 more minutes.

After resting, open it once and check that the grains are fluffy and the sprouts look slightly translucent and softened.
6

Mix 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon red pepper flakes, sliced green onion, and sesame seeds.

Gently scoop the rice so the sprouts stay intact, then serve with the sauce for mixing at the table.