Radish and Bean Sprout Rice Bowl
Radish and Bean Sprout Rice Bowl
Hearty Bean Sprout Rice with Generous Radish Topping
Let’s make a delicious bean sprout rice bowl, a nutritious dish featuring the satisfying crunch of fresh radish and the refreshing taste of bean sprouts, all brought together with a savory seasoning sauce. This is a fulfilling meal that can be easily prepared using just your rice cooker.
Bean Sprout Rice Ingredients- 1/2 bag fresh bean sprouts (approx. 100g)
- 1/3 medium radish (approx. 150g)
- 2.5 cups short-grain rice (approx. 400g)
- 2.5 cups water (approx. 500ml)
- A little fresh chives
Special Seasoning Sauce- 2 Tbsp finely minced onion
- 4 Tbsp soy sauce
- 1 Tbsp Yeondu (or Korean soup soy sauce)
- 1 Tbsp sesame oil
- 1 Tbsp maple syrup (or corn syrup)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/3 Tbsp oyster sauce
- 2 Korean green chilies (seeds removed and finely minced)
- 1 Tbsp finely chopped chives
- A pinch of toasted sesame seeds
- 2 Tbsp finely minced onion
- 4 Tbsp soy sauce
- 1 Tbsp Yeondu (or Korean soup soy sauce)
- 1 Tbsp sesame oil
- 1 Tbsp maple syrup (or corn syrup)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/3 Tbsp oyster sauce
- 2 Korean green chilies (seeds removed and finely minced)
- 1 Tbsp finely chopped chives
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water two to three times and drain any excess water. Removing the roots or any discolored parts will result in a cleaner taste.
Step 2
Peel the radish and cut it into long, thin strips, about 0.5cm thick. It’s important to keep the radish crisp.
Step 3
Wash the 2.5 cups of rice by rinsing it in a sieve until the water runs clear, usually 2-3 times. This step enhances the rice’s flavor.
Step 4
Place the washed rice in the inner pot of your rice cooker. Then, spread the julienned radish evenly over the rice.
Step 5
Generously pile the bean sprouts on top of the radish. Keep in mind that bean sprouts shrink as they cook, so don’t be shy with the amount.
Step 6
Add 2.5 cups of water, matching the amount of rice. A 1:1 ratio of rice to water is ideal for this recipe.
Step 7
Wash the chives clean, pat them dry, and cut them into approximately 2-3 cm lengths. These chives can be used as a topping after the rice is cooked, or mixed into the seasoning sauce for added flavor.
Step 8
Now, let’s prepare the delicious seasoning sauce that will elevate the bean sprout rice! In a bowl, combine the minced onion, soy sauce, Yeondu, sesame oil, maple syrup, gochugaru, oyster sauce, minced green chilies, chopped chives, and toasted sesame seeds. Mix everything well. If you like it spicier, add more green chilies, or if you prefer it sweeter, add a bit more maple syrup.
Step 9
Close the lid of the rice cooker and select the regular white rice cooking mode to cook the delicious radish and bean sprout rice.
Step 10
Once the rice is cooked, let it steam for a few minutes. Then, gently fluff the rice with a rice paddle, being careful not to mash the grains. This ensures the rice, bean sprouts, and radish are evenly mixed.
Step 11
Transfer the warm bean sprout rice to a large serving bowl. Prepare the delicious seasoning sauce, fresh kimchi, and any extra chives you’ve prepared to accompany the meal for an even more satisfying dining experience.
Step 12
Generously sprinkle the prepared chives over the bean sprout rice in the bowl, according to your preference. The fresh aroma of the chives will enhance the rice’s flavor.
Step 13
Add a good amount of the special seasoning sauce on top. Then, gently mix everything together with the rice. When mixing, it’s best to stir lightly to avoid clumping the rice grains.
Step 14
This bean sprout rice, topped with fragrant chives and savory seasoning sauce, is incredibly delicious! It’s so appealing that you’ll finish a whole bowl in no time. Enjoy this simple yet nutritious and satisfying meal with this recipe!
