Lee Hye-jung's Cast-Iron Pot Soybean Sprout Rice
A nourishing soybean sprout rice made by layering sesame oil–toasted rice with seasoned stir-fried beef, chestnuts, soybean sprouts, and shrimp, then steaming to perfection.
Ingredients needed 3 servings
Recipe
Cooking tips
- Because soybean sprouts and seafood release moisture, use about 20% less water than for regular rice to prevent it from becoming mushy.
- Stir-fry the beef only until about 80% done before adding it to the pot; this allows the juices to seep into the rice during steaming and keeps the meat tender.
- Adding soybean sprouts at the final steaming stage prevents them from becoming tough and preserves their crisp texture.
Recommended for
- Those who want to make a hearty, nutritious one-bowl rice dish with beef and seafood instead of plain soybean sprout rice.
- Those who want to fully capture the deep, nutty flavor of pot rice and the crisp texture of soybean sprouts.
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