Craving a quick, healthy, and flavourful meal? Look no further than this one-pot wonder: Bean Sprout Rice with Shiitake Mushroom & Soybean Paste Stew. This recipe combines the satisfying heartiness of rice with the crisp texture of bean sprouts and the umami depth of shiitake mushrooms, all simmered to perfection in a savory soybean paste broth. It’s a complete meal in one pot, minimizing cleanup and maximizing deliciousness – perfect for busy weeknights or a light yet satisfying lunch. The vibrant flavors and simple ingredients make this dish both accessible and incredibly rewarding.
This recipe offers a delightful balance of textures and tastes, showcasing the versatility of humble ingredients. The earthy mushrooms pair beautifully with the slightly sweet bean sprouts, creating a symphony of flavors that dance on your palate. Ready to experience the magic of this one-pot meal? Let's dive into the step-by-step instructions to create this delicious and healthy dish.
Tools Needed
- pot
Ingredients
- Bean sprouts: 450g
- Shiitake mushrooms: 3
- Rice: 400g
- Water: 8 tablespoons
- Salt: a couple of pinches
- Sweet potatoes: 100g
- Soy sauce: 10 tablespoons
- Red pepper powder: 1 tablespoon
- Plum extract: 2 tablespoons
- Sesame oil: 1 tablespoon
- Sesame seeds: 1 tablespoon
- Green chili pepper: 1 (chopped)
Step-by-Step Instructions
Step 1. Prepare Ingredients & Sauté Mushrooms
- Wash and prepare 450g of bean sprouts and thinly slice three shiitake mushrooms, including the stems.
- In a pot, stir-fry the thinly sliced shiitake mushrooms with a couple of pinches of salt over low heat using water instead of oil.
Step 2. Cook the Bean Sprout Rice
- Once the mushrooms are soft, move them to the edge of the pot and add the bean sprouts.
- Add 400g of rice on top of the bean sprouts and pour 8 tablespoons of water.
- Close the lid and steam for 10 minutes on medium heat.
- When the bean sprout rice starts to make a sizzling sound, remove from heat and mix well to prevent sogginess.
Step 3. Prepare the Dalraejang (Soybean Paste Stew)
- Cut 100g of washed sweet potatoes into small pieces, using the back of a knife to cut the root end.
- Chop the sweet potato stems into 1.5 cm long pieces and chop a green chili pepper.
- Mix the sweet potatoes, chili pepper, soy sauce, red pepper powder, plum extract, sesame oil, and sesame seeds in a bowl. Adjust salinity with water if needed.
Step 4. Serve
- Serve the bean sprout rice topped with the soybean paste stew.
Read more: Crispy Spicy Honey Garlic Korean Chicken Recipe
Tips
- Using water instead of oil for frying reduces calories and creates a cleaner taste.
- For a diet-friendly meal, add more bean sprouts than rice.
- Listen for a bubbling sound in the bean sprout rice; if present, wait before mixing. Mix only when a sizzling sound begins.
Nutrition
- N/A
FAQs
1. Can I substitute the bean sprouts?
Yes! Mung bean sprouts are ideal, but you can use other sprouts like alfalfa or radish sprouts for a slightly different flavor.
2. What if I don't have shiitake mushrooms?
Other mushrooms like cremini or oyster mushrooms work well as substitutes. You can even omit them entirely if needed.
3. Can I make this recipe vegan?
Yes! This recipe is naturally vegan, assuming you use a vegan-friendly soybean paste (check the label).
This One-Pot Bean Sprout Rice offers a convenient and nutritious meal option, perfect for busy weeknights or healthy lunchboxes. The simple recipe is easily adaptable to your preferences and available ingredients, making it a versatile addition to your culinary repertoire. Enjoy the satisfying flavors and feel good knowing you’ve prepared a delicious and wholesome meal.