Beef and Bean Sprout Rice Cooker Meal with Ddrae Sauce
Easy Beef and Bean Sprout Rice Cooker Meal Recipe & How to Make Ddrae Soy Sauce
Introducing a recipe for delicious Beef and Bean Sprout Rice cooked easily in an electric rice cooker. Just like Han Chae-young showed on ‘Stars’ Top Recipe at Pan’, the electric rice cooker is truly a versatile kitchen tool! Paired with a fragrant Ddrae (Korean spring herb) soy sauce, which captures the essence of spring, you’ll find yourself finishing a bowl of rice even when your appetite is low. While Ddrae soy sauce is also great in doenjang jjigae (soybean paste stew), I personally think it’s best enjoyed mixed with rice or wrapped in seaweed. You can make it ahead of time for a delicious treat anytime! Shall we get started on making this delicious Beef and Bean Sprout Rice and Ddrae Soy Sauce?
Rice Ingredients- Barley rice 1 cup (soaked thoroughly before use)
- White rice 1 cup
- Fresh bean sprouts 250g
- Ground beef 300g
- Fish cakes 100g
Beef Marinade- Soy sauce 4 Tbsp
- Cooking wine (Mirin) 1 Tbsp
- Minced garlic 0.5 Tbsp
Fragrant Spring Ddrae Soy Sauce- 1 Cheongyang chili pepper, finely minced (adjust spiciness)
- Ddrae (Korean spring herb) to taste, washed clean and finely minced
- Soy sauce 8 Tbsp
- Water 8 Tbsp
- Lemon juice 1 Tbsp (for brightness)
- Sesame oil 1 Tbsp (for nutty flavor)
- Soy sauce 4 Tbsp
- Cooking wine (Mirin) 1 Tbsp
- Minced garlic 0.5 Tbsp
Fragrant Spring Ddrae Soy Sauce- 1 Cheongyang chili pepper, finely minced (adjust spiciness)
- Ddrae (Korean spring herb) to taste, washed clean and finely minced
- Soy sauce 8 Tbsp
- Water 8 Tbsp
- Lemon juice 1 Tbsp (for brightness)
- Sesame oil 1 Tbsp (for nutty flavor)
Cooking Instructions
Step 1
To remove any unpleasant taste or impurities, briefly blanch the fish cakes in hot water for about 1 minute. Then, rinse them thoroughly under cold running water. This step also improves the texture of the fish cakes.
Step 2
In a bowl, combine the ground beef and prepared fish cakes. Add the marinade ingredients (4 Tbsp soy sauce, 1 Tbsp cooking wine, 0.5 Tbsp minced garlic) and mix well to coat everything evenly. Let it marinate for about 10-15 minutes to allow the flavors to meld.
Step 3
For the best texture, it’s crucial to soak the barley rice adequately before cooking. Rinse the barley rice thoroughly, then pour hot water over it to cover generously and let it soak for about 15 minutes. After soaking, drain the water. Rinse the white rice and drain it as well. (Tip: Using glutinous brown rice also yields a delicious result!)
Step 4
Ddrae, a signature herb of spring, often has soil attached. Wash it multiple times under running water. First, hold the root part and shake to dislodge any dirt, then gently rub the leaves with your fingers. Scrape off or remove any unsightly peel from the root for a cleaner finish.
Step 5
Rinse the bean sprouts thoroughly under running water and then drain them completely in a colander. It’s important to remove as much water as possible, as excess moisture can make the rice mushy.
Step 6
Remove the seeds from the Cheongyang chili pepper and mince it finely. If you prefer a spicier dish, you can leave the seeds in. Finely chop the Ddrae into bite-sized pieces.
Step 7
In the inner pot of your rice cooker, first add the prepared barley rice and white rice. Then, evenly spread the marinated beef and fish cakes on top. Gently mix the rice with the beef and fish cakes.
Step 8
Since bean sprouts release a lot of moisture when cooked, you should use slightly less water than you normally would for cooking rice to prevent it from becoming too watery or mushy. Add about 0.5-1 cm less water than your usual amount, and then mound the prepared bean sprouts generously on top, covering the rice completely. Even though it looks like a lot, the bean sprouts will shrink down as they cook, so don’t be shy! Next, select the ‘Multi-grain’ or ‘Brown Rice’ mode on your rice cooker and press the cook button.
Step 9
Now, let’s make the Ddrae soy sauce. In a small bowl, combine 8 Tbsp soy sauce, 8 Tbsp water, 1 Tbsp lemon juice for a touch of brightness, and 1 Tbsp sesame oil for a nutty aroma. Mix them well. Add the minced Cheongyang chili pepper and Ddrae to your liking and stir to combine. Your fragrant Ddrae soy sauce is ready! (Tip: You can substitute sesame oil with perilla oil for a different flavor profile.)
Step 10
Once the cooking cycle is complete, a delicious aroma will fill the air, and steam will rise from the rice cooker. Opening the lid reveals perfectly cooked, appetizing bean sprouts!
Step 11
Gently stir the rice to check if the beef is cooked through. The tender beef, rice, and fish cakes should be well combined. Top the warm Beef and Bean Sprout Rice with a generous amount of the fragrant Ddrae soy sauce. Serve with crispy roasted seaweed for a complete and satisfying meal!
