Soybean sprout rice
Soybean sprouts cook over short-grain rice and are served with a scallion and soy sauce dressing.
- Prep
- 20 min
- Cook
- 25 min
Scale the recipe
Ingredients
- Short-grain white rice Dried rice before washing or soaking
- 300 g
- Soybean sprouts
- 250 g
- water
- 2 C
- Slender scallions
- 25 g
Seasonings
- Brewed soy sauce
- 3 T
- chopped garlic
- 1/3 T
- sesame oil
- 1 T
- Korean chili flakes (gochugaru)
- 1/2 T
- Toasted whole sesame seeds
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Rinse and soak the rice
Rinse the rice 300 g and soak it for 15 minutes, then drain.
-
Rinse the soybean sprouts
Rinse the soybean sprouts 250 g under running water and drain.
-
Cook the rice with soybean sprouts
Put the rice and water 2 C in a pot and place the sprouts on top. Cover and bring to a boil over medium heat. Reduce the heat to low and cook for 12 to 15 minutes.
-
Rest the rice with the lid on
Turn off the heat and leave covered for 10 minutes.
-
Mix the sauce while the rice cooks
Finely slice the scallions 25 g and stir them into brewed soy sauce 3 T, minced garlic 1/3 T, sesame oil 1 T, gochugaru 1/2 T and toasted sesame seeds 1/2 T.
-
Fluff and serve
Fluff the rice and sprouts together from the bottom with a rice paddle. Serve the sauce in a separate bowl.
