Step 1

[Super Simple Bean Sprout Rice with a Rice Cooker] 1. Rinse the rice thoroughly and place it in the rice cooker. 2. Add slightly less water than you normally would for cooking rice (just enough to cover the rice). 3. Evenly spread the prepared bean sprouts over the rice. 4. Select the ‘cook’ or ‘white rice’ setting on your rice cooker and start cooking. Once done, the moisture from the bean sprouts will create wonderfully moist and flavorful rice!

Step 2

[Tip: If Blanched Bean Sprouts] 1. Boil a generous amount of water in a pot over high heat. 2. Once the water is boiling vigorously, add the washed bean sprouts and blanch for about 5 minutes. (Be careful not to overcook, or they might become mushy.) 3. Drain the blanched bean sprouts well in a colander. 4. You can add these blanched bean sprouts on top of the rice when it’s almost cooked and let it steam. This method helps prevent any raw bean sprout smell and results in a cleaner taste. (This might feel more familiar and simpler for those living alone.)

Step 3

[Making Delicious Bean Sprout Seasoning] 1. In a small bowl, combine 1/2 Tbsp minced garlic, 2 Tbsp soy sauce, 2 Tbsp soup soy sauce, and 2 Tbsp gochugaru. 2. Add 1 Tbsp sesame oil (or perilla oil) for aroma and mix well. 3. If you enjoy a spicier kick, add 1/2 Tbsp chopped Cheongyang chili pepper according to your preference. 4. Mix all the ingredients thoroughly until the seasoning is well combined. This delicious seasoning is ready to be spooned generously over your freshly cooked rice and mixed!