Ingredients
serving size: 2 adults + 2 kids
Ingredients:
1 lb of soy bean sprouts
rice + water – amount will vary depending on your fam size!
Sauce:
4 tbsp of soy sauce
1 tbsp of sugar
1 tbsp of sesame oil
1 tbsp of Gochugaru (adjust to your spice tolerance)
1 scallion, chopped
Directions
1. Rinse the rice 4-5 times until water is clear. Place in a pot / rice cooker and add the appropriate water amount.
2. Wash the soybean sprouts and drain well. Spread them over the rice.
3. Cook your rice. While rice is cooking, make your sauce by mixing all sauce ingredients.
4. Optional: heat up meat – I used leftover bulgogi (marinade: for 1 lbs of thinly sliced sirloin, use 3 tbsp soy sauce + 2 tbsp sugar + 1 tbsp honey + 2 tbsp mirin + 1 tbsp sesame oil + 2 tbsp minced garlic + 1 tsp ground black pepper + 1 tbsp chopped scallions. Marinate overnight for best flavor.)5.
5. When the rice is done, gently fluff up the rice, evenly distributing the sprouts. Top with bulgogi and serve with the sauce on top or on the side.
