Simple and Delicious Steamed Bean Sprout Rice
Bean Sprout Rice Recipe for My Husband
My husband loves bean sprouts, but we usually only have them in soup or seasoned side dishes. I wondered if I could make a simple bean sprout rice, and this recipe was born! The crunchy texture of the bean sprouts, the generous toppings, and the savory seasoning sauce all come together for a truly satisfying meal. Plus, it’s a breeze to make using just a rice cooker or a single pot, making it perfect for busy days!
Bean Sprout Rice Ingredients- 250g Ground Beef
- 1/2 Onion (or 1 medium)
- 1/3 Carrot
- 1 bag Bean Sprouts (approx. 200g)
- 1-2 bowls Rice
Bean Sprout Rice Seasoning Sauce Ingredients- 4 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Minced Garlic
- 1 Tbsp Minced Green Onion
- 1 Tbsp Sesame Oil (or Perilla Oil)
- 1 Tbsp Minced Onion
- 1/2 Tbsp Minced Cheongyang Pepper (optional)
- 4 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Minced Garlic
- 1 Tbsp Minced Green Onion
- 1 Tbsp Sesame Oil (or Perilla Oil)
- 1 Tbsp Minced Onion
- 1/2 Tbsp Minced Cheongyang Pepper (optional)
Cooking Instructions
Step 1
First, trim any dirty roots off the bean sprouts. Wash them thoroughly under running water and drain well. This is the crucial first step to remove any unpleasant odor and ensure a crisp texture.
Step 2
Finely mince 1/2 onion and 1/3 carrot. These vegetables will be stir-fried with the seasoned ground beef later. Since carrots take slightly longer to cook than onions, mince them a bit smaller for even cooking.
Step 3
In a bowl, combine 250g of ground beef with 1 Tbsp cooking wine (or mirin), 2 Tbsp soy sauce, a pinch of sugar (optional), 1 Tbsp minced garlic, 1 Tbsp toasted sesame seeds, and 1 Tbsp sesame oil (or perilla oil). Gently mix everything together with your hands until well combined. Using sesame oil will add a nutty aroma.
Step 4
Add the minced onion and carrot you prepared earlier to the bowl with the seasoned ground beef. Mix everything thoroughly again to ensure the vegetables are evenly distributed within the meat. Marinating the ingredients beforehand will make the beef more tender and flavorful when cooked.
Step 5
Now, let’s make the essential seasoning sauce for the bean sprout rice. In a separate bowl, combine 4 Tbsp soy sauce, 1 Tbsp gochugaru, 1 Tbsp toasted sesame seeds, 1 Tbsp minced garlic, 1 Tbsp minced green onion, 1 Tbsp sesame oil, 1 Tbsp minced onion, and 1/2 Tbsp minced Cheongyang pepper (if you like it spicy). Stir well until all the seasonings are evenly mixed. If the sauce seems too thick, add a little more soy sauce to reach your desired consistency.
Step 6
Place the cleaned bean sprouts in a pot. Add just enough water to barely cover the sprouts. Cover the pot and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and steam the bean sprouts until tender but still crisp. Avoid overcooking them to maintain their crunchy texture and prevent any ‘fishy’ smell. Think of it as steaming them similarly to how you would for a seasoned bean sprout side dish (kongnamul muchim).
Step 7
While the bean sprouts are steaming, heat a pan over medium heat and stir-fry the seasoned ground beef and minced vegetables. Break up the meat clumps as you stir-fry, ensuring that the carrots are cooked through and tender. The juices released from the meat will meld with the vegetables, creating a delicious depth of flavor.
Step 8
Transfer a generous portion of hot cooked rice into a wide bowl. Artfully arrange a handful of the steamed bean sprouts and the flavorful stir-fried beef mixture on top of the rice. Finally, drizzle a suitable amount of the prepared seasoning sauce over the toppings. You can add a little extra sesame oil if you like. Mix everything together well and enjoy your delicious homemade bean sprout rice!
