Soybean Sprout Bibimbap
Soybean Sprout Bibimbap recipe - perfect for those days when you don't have much appetite, enjoy its crunchy texture easily!
Ingredients
Main ingredients
- White Rice 90 g
- Soybean Sprouts 150 g
- Water 180 ml
- Scallions 10 g
Seasonings/Sauce
- Soy Sauce 4 tablespoon
- Chili Powder 0.25 tablespoon
- Sesame Oil 1 tablespoon
- Minced Garlic 0.25 teaspoon
- Toasted Sesame Seeds 0.25 teaspoon
Nutrition summary
Carbohydrates
72 g
69%
Protein
12 g
12%
Fat
9 g
19%
Cooking steps
-
1
Rinse 90g of rice thoroughly and soak it for 30 minutes, then drain completely using a strainer.
-
2
Trim the ends off 150g of soybean sprouts, rinse under running water, and remove excess moisture.
-
3
Place the soaked rice and 180ml of water in a pot, evenly spread the soybean sprouts on top, then cover with a lid.
-
4
Heat over medium until the water boils, then reduce to low heat and cook for 10 minutes, checking the doneness.
-
5
Turn off the heat and let it rest for 5 minutes. Meanwhile, make the sauce by mixing 2 tablespoons soy sauce, 0.5 tablespoon chili powder, 1 tablespoon sesame oil, etc.
-
6
Open the lid, gently mix rice and sprouts together, transfer to a bowl, and serve with the sauce.
