Crispy soybean sprouts with a satisfying crunch.
Rice FoundationIngredients
- 300g of soybean sprouts.
- 1.5 cups of rice (using a standard paper cup).
- 3 slices of carrot.
- 2 dried shiitake mushrooms.
- Kelp (Dasima), 1 sheet (5g).
- 5 stalks of chives.
- 1 red chili pepper.
- 1 green chili pepper.
- 3 tablespoons of soy sauce.
- 0.5 teaspoon of sugar.
- Garlic, 0.5 teaspoon.
- 1 tablespoon of gochugaru (Korean chili powder).
- 2 tablespoons of water (for the sauce/marinade).
- 1 tablespoon of black sesame seeds.
- 1 tablespoon of sesame oil.
Instructions
Place 300 grams of bean sprouts in a pot with 2 cups of water. Bring the water to a boil, then cook the bean sprouts for 3 minutes.
To preserve the crispness of the blanched bean sprouts, immediately rinse them in cold water. Set aside the cooking water from the bean sprouts; it can be used as broth for preparing rice.
After washing 1.5 cups of rice, place it in the rice cooker without soaking, and then add 1 to 1.1 cups of water used for boiling bean sprouts.
Place the sliced shiitake mushrooms, carrots, and kelp on top of the rice, then press the regular cooking button on the pressure cooker.
Finely chop the chives, red chili peppers, and green chili peppers. Then, in a separate bowl, mix together soy sauce, sugar, garlic, gochugaru (Korean chili powder), water, sesame seeds, and sesame oil to create the seasoning paste.
Once the rice is cooked, remove the kelp (dashima). Then, combine it with pre-prepared soybean sprouts and seasoning sauce and mix everything together.