Even a dollar’s worth of bean sprouts from the market goes a long way, often leaving me with enough for two separate dishes.
I usually turn them into soup or a lightly seasoned side dish, but once the soup is done, what’s left is rarely enough for a proper side.
So this time I tried making a bean sprout rice bowl instead, inspired by Kim Na-young’s bean sprout rice recipe, and I was surprised at how simple yet delicious it turned out to be.
It’s a perfect way to use up leftover bean sprouts.
Ingredients
- Bean sprouts – a handful (kongnamul; Korean soybean sprouts, found at Korean or Asian grocery stores)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Jin-ganjang – 2 T (Korean dark soy sauce; can substitute with regular soy sauce)
- Sugar – 1 T
- Gochugaru – 1 T (Korean red chili pepper flakes)
- Cooking rice wine – 1 T (Korean mat-sul; can substitute with mirin)
- Green onion – 1/4 stalk
- Sesame oil – to taste (optional)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Heat a little oil in a pan and stir-fry the bean sprouts over high heat for about a minute.
2Lower the heat to medium, add the soy sauce, sugar, gochugaru, cooking wine, and green onion, and stir-fry everything together well.
3Spoon the sautéed bean sprouts neatly over a bowl of warm rice, and it’s done.TipFeel free to add a fried egg or some grilled meat on top, depending on your taste.
TipA drizzle of sesame oil when mixing the rice makes it even more delicious.
At first I wondered if it would even taste good, but the crisp texture of the bean sprouts combined with the seasoning turned out to have a surprisingly rich, layered flavor.
Stir-frying bean sprouts instead of the usual boiling was a nice change, and since it’s so quick to make, I have a feeling this will become a regular dish in my kitchen.
Ingredients
- Bean sprouts – a handful (kongnamul; Korean soybean sprouts, found at Korean or Asian grocery stores)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Jin-ganjang – 2 T (Korean dark soy sauce; can substitute with regular soy sauce)
- Sugar – 1 T
- Gochugaru – 1 T (Korean red chili pepper flakes)
- Cooking rice wine – 1 T (Korean mat-sul; can substitute with mirin)
- Green onion – 1/4 stalk
- Sesame oil – to taste (optional)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Heat a little oil in a pan and stir-fry the bean sprouts over high heat for about a minute.
- Lower the heat to medium, add the soy sauce, sugar, gochugaru, cooking wine, and green onion, and stir-fry everything together well.
- Spoon the sautéed bean sprouts neatly over a bowl of warm rice, and it's done.
Tip.Feel free to add a fried egg or some grilled meat on top, depending on your taste.
