Main ingredients 🥩
bean sproutsmirininstant ricepaddy straw mushroomslight soy saucered pepper powderscallions
Solo Cooking God's Bean Sprout Rice
A super simple bean sprout bibimbap made in just 5 minutes using leftover or instant rice, steamed in a pot or pan.
🙋 Recommended for
- ⭐ Those who want to prepare a full meal with minimal tools when no side dishes are available
- ⭐ People looking to enjoy a quick, crisp bean sprout rice without any cooking process
Ingredients needed 🛒1 servings
- bean sprouts 2 handfuls
- water 1 cup
- mirin 1 tablespoon
- instant rice 1 serving
- paddy straw mushrooms a little
- light soy sauce 3 tablespoons
- red pepper powder 1 tablespoon
- sugar 0.5 tablespoon
- minced garlic 0.5 tablespoon
- minced scallions 2 tablespoons
- sesame oil 1 tablespoon
- toasted sesame seeds 1 tablespoon
Recipe 🍳
- Lay a generous layer of bean sprouts at the bottom of the pan.
- Add 1 cup of water and 1 tablespoon of mirin to reduce any fishy odor, then place unheated instant rice directly on top.
- Arrange cleaned paddy straw mushrooms and other preferred mushrooms around the rice.
- Cover with a lid and simmer over medium-low heat for 5 minutes, steaming the rice and bean sprouts together.
- While the rice and bean sprouts are steaming, mix together light soy sauce, red pepper powder, sugar, minced garlic, minced scallions, sesame oil, and toasted sesame seeds to make the seasoning sauce.
- Remove the lid, let it cool slightly, then transfer the rice and bean sprouts to a bowl and serve with the seasoning sauce.
- Place bean sprouts, water, and mirin in the pan, then add instant rice and mushrooms on top.
- Cover and steam over medium-low heat for 5 minutes.
- Mix light soy sauce, red pepper powder, scallions, and other seasonings, then toss with the rice and bean sprouts to finish.
Cooking tips 💡
- If you already have warm rice, you can skip steaming and simply place it directly on top of blanched bean sprouts.
- Adding mushrooms during cooking helps easily boost texture and nutrients.
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