Delicious Soybean Sprout Rice, Made Without Failure
Easy Soybean Sprout Rice Recipe Using Thin Supermarket Sprouts
Does making soybean sprout rice at home seem a bit daunting? Many people think it’s as simple as washing the sprouts, placing them on top of the rice in the cooker, and pressing the start button. However, this often leads to disappointing results: when you open the lid, the thin sprouts have shriveled up like threads, losing all their satisfying crunch. While it’s true that thicker sprouts, like those used in stir-fries, hold up better when steamed with rice, today I’ll share a foolproof method for making delicious soybean sprout rice using the readily available, thinner sprouts from your local supermarket. The secret is to cook the rice and sprouts separately!
Soybean Sprout Rice Ingredients- 1 bag soybean sprouts (supermarket type)
- Fried egg(s) (per family member)
- Cooked rice (per family member)
Spicy & Sweet Seasoning Sauce- 1.5 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp minced garlic
- 0.5 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp sesame oil
- 0.5 Tbsp toasted sesame seeds
- 1 Tbsp chopped green onion
- 1.5 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp minced garlic
- 0.5 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp sesame oil
- 0.5 Tbsp toasted sesame seeds
- 1 Tbsp chopped green onion
Cooking Instructions
Step 1
First, trim any spoiled or mushy heads and tails from the soybean sprouts. Then, rinse them thoroughly under running water and let them drain briefly.
Step 2
Bring a pot of water to a rolling boil. Add 1 Tbsp of salt to the boiling water. Once boiling, add the rinsed soybean sprouts and blanch them for just 1-2 minutes. Be careful not to overcook them, or they might become too soft!
Step 3
Tip: Don’t discard the water used to blanch the soybean sprouts! Using this flavorful broth as your rice cooking water will infuse the rice with a deep, nutty soybean sprout flavor, making your rice incredibly delicious. (Oops, I accidentally added black beans to this water when cooking my rice, turning it into black bean sprout rice! ㅠㅠ I’ll be sure to use only the sprout water next time!)
Step 4
Here is the delicious rice, cooked using the soybean sprout blanching water! You don’t necessarily need to cook fresh rice; you can use your regularly cooked rice.
Step 5
Drain the blanched soybean sprouts completely in a sieve. Ensure there’s no excess water, as this can make the final dish soggy.
Step 6
Spoon the prepared rice into serving bowls attractively. (If cooking fresh rice, consider mixing in black or brown rice for added nutrition and a healthier meal.)
Step 7
Arrange the drained, blanched soybean sprouts appealingly on top of the rice in each bowl. Since supermarket soybean sprouts are thin, cooking them separately from the rice and then combining them is the key to maintaining their crisp texture, unlike steaming them together in the rice cooker.
Step 8
Now, let’s make the delicious seasoning sauce! In a small bowl, combine all the sauce ingredients according to the recipe: 1.5 Tbsp soy sauce, 2 Tbsp cooking wine, 1 Tbsp minced garlic, 0.5 Tbsp red pepper flakes, 1 Tbsp sesame oil, 0.5 Tbsp toasted sesame seeds, and 1 Tbsp chopped green onion. Mix them well.
Step 9
Finally, for a complete and satisfying meal, top with a fried egg if you like – it adds extra protein! Drizzle generously with the prepared seasoning sauce, then mix everything together and enjoy. The crisp soybean sprouts paired with the savory sauce are absolutely delightful!
Step 10
And there you have it – a simple yet incredibly flavorful and healthy soybean sprout rice dish, served with a few simple side dishes for a complete and satisfying meal today.
