Main ingredients 🥩
pork bellyricemung beanschivesgreen chili peppersred chili pepperslight soy sauceplum syrupred pepper powdertuna sauceminced garlicsesame seeds
Lim Sung-geun's Pork and Mung Bean Steamed Rice
Pan-fried pork belly adds a rich, savory flavor, while blanched mung beans are prepared separately to eliminate any fishy odor and maximize crispness—this is a premium mung bean steamed rice recipe.
🙋 Recommended for
- ⭐ Those who struggle with fishy odors in mung bean rice or find it hard to maintain the crisp texture of mung beans
- ⭐ People seeking a delicious dish that combines the fresh aroma of seasonal chives with the rich, savory flavor of pork
Ingredients needed 🛒3 servings
- pork belly (or loin or front shoulder) 150g
- vegetable oil 1 tablespoon
- rice 2.5 cups (soaked for 40 minutes)
- blanched mung bean water 2.5 cups
- blanched mung beans as needed
- chives 1 bunch
- green chili peppers 4
- red chili peppers 1
- light soy sauce 0.5 cup
- plum syrup 3 tablespoons
- red pepper powder 3 tablespoons
- tuna sauce 2 tablespoons
- minced garlic 2 tablespoons
- sesame seeds 3 tablespoons
Recipe 🍳
- Trim excess fat from the pork belly and cut into bite-sized pieces.
- Heat 1 tablespoon of vegetable oil in a pot, then sauté the sliced pork belly until it loses its raw color.
- Add the soaked rice (2.5 cups) and stir gently with the pork to enhance flavor.
- Use the blanching water from the mung beans (previously boiled for 3 minutes and cooled in cold water) to measure out 2.5 cups and pour into the pot to make the cooking liquid.
- Cover the pot and bring to a boil over high heat. Once boiling, reduce to medium heat and cook for 5 minutes.
- Lower the heat to low, place the blanched mung beans generously on top of the rice, cover again, and steam for 5–10 minutes.
- While steaming, slice the chives into 2 cm lengths, finely chop the green and red chili peppers. In a bowl, mix the prepared vegetables with light soy sauce, plum syrup, red pepper powder, tuna sauce, minced garlic, and sesame seeds to make the chive dipping sauce.
- Once steaming is complete, mix the rice and mung beans thoroughly, transfer to a serving bowl, and serve with the chive dipping sauce for mixing.
- Sauté sliced pork belly with vegetable oil in a pot, then add soaked rice and stir together.
- Use the blanching water from the mung beans (boiled for 3 minutes) to prepare the rice cooking liquid.
- After the rice begins to boil, reduce heat to medium and cook for 5 minutes.
- When lowering the heat, place the blanched mung beans on top of the rice and steam for 5–10 minutes.
- Chop chives and chili peppers, then mix them with soy sauce, plum syrup, red pepper powder, tuna sauce, minced garlic, and sesame seeds to create the dipping sauce.
Cooking tips 💡
- Never use raw mung beans directly in the rice—this can cause a fishy smell. Always blanch them for 3 minutes, cool in cold water, and add during steaming for best results.
- The chive dipping sauce may seem thick at first due to the abundance of vegetables, but the natural moisture will release over time, so avoid adding too much soy sauce initially for optimal taste.
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