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Bean Sprouts Rice

Seonkyoung's picture
Ingredients
For the shitake mushroom broth
  Shitake mushrooms 3
  Water 2 Cup (32 tbs)
For the sauce
  Soy sauce 1 Cup (16 tbs)
  Sesame oil 2 Teaspoon
  Black pepper 1 Pinch
  Garlic 1 Clove (5 gm), mince
  Green onion 4 Tablespoon, finely chopped
  Sugar 1⁄4 Teaspoon
  Red pepper flakes 1 Tablespoon
For the rest
  Rice 2 Cup (32 tbs)
  Bean sprouts 2 Cup (32 tbs) (Korean bean sprouts)
  Shitake mushroom broth 2 Cup (32 tbs)
  Ground pork 1⁄2 Pound
  Rice wine 2 Tablespoon
  Soy sauce 2 Tablespoon
  Black pepper To Taste
  Garlic 2 Clove (10 gm), mince
  Sugar 1 Pinch
Directions

GETTING READY
1. Soak the rice in water for 30 minutes.
2. Boil the shitake mushrooms in about 2 and 1/4 cups of water to make a broth.

MAKING
3. In a rice cooker, layer the soaked rice and the bean sprouts.
4. Pour in the shitake mushroom broth and set the timer for the rice cooker.
5. Meanwhile, heat a pan over medium high heat.
6. Drop the ground pork in it.
7. Chop the mushrooms that were used to cook the broth and add to the pan. Stir to mix.
8. Add the rice wine, soy sauce, minced garlic, black pepper and sugar. Cook on medium heat for 15 minutes.
9. For the sauce: In a bowl, mix together the soy sauce, sesame oil, black pepper, minced garlic, sugar, finely chopped green onion and red pepper flakes. Stir to mix.

SERVING
10. Once rice is done, in a bowl, serve the rice and the bean sprouts. Add the ground pork on it. Pour in a little of the green onion sauce and serve. Mix before eating.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Korean
Course: 
Main Dish
Taste: 
Savory
Method: 
Stir Fried
Ingredient: 
Rice, Bean Sprout
Restriction: 
High Fiber, High Protein
Preparation Time: 
25 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
2

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