Bean Sprout Beef Rice Bowl
October 22nd, 2010 22 Comments

Bean Sprout Beef Rice Bowl

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Bean Sprout Beef Rice Bowl Recipe


1 package(16oz) soy bean sprouts cleaned and preferably tails removed
5-6 dried large anchovies, head and black gills removed
2-3 dried sea kelp
1 1/2 C short grain white rice, preferably Korean or Japanese
1/2 lb ground beef

Chive Dressing
3-4 Tbsp chopped Asian chives or regular chives or green onion
2 Tbsp Korean chili flakes
1/2 green chili seeded and chopped
1/2 red chili seeded and chopped, optional
1 garlic finely minced
4-5 Tbsp low sodium soy sauce
1 Tbsp sesame oil
1 Tbsp roasted sesame seeds
dashes of black pepper

Bulgogi simple marinade
2 Tbsp low sodium soy sauce
1 Tbsp sugar
1/4 pear or apple pureed
1 Tbsp Mirin or rice wine
1 garlic chopped
1/2 tsp freshly ground black pepper
2 tsp sesame oil
2 tsp roasted sesame seeds


Soak the rice in the water for 30 minutes and drain. Set aside. Prepare the beef in the marinade and chill until ready to cook.

Meanwhile place bean sprouts in a pot with dried anchovies and sea kelp on the bottom with 1 cup of water. Cover with lid and cook over medium high heat until the steam comes out, reduce heat to low, continue to cook for another 6 minutes. Do not peak. You need to keep the pot covered. Drain the bean sprouts and reserve the broth from them. You will need 1 1/2 cup of the broth. If not enough, add water to fill in. Discard the anchovies and sea kelp. Set aside the bean sprouts covered.

Cook the rice in a rice cooker or heavy bottom pot with the reserved broth. Cook the beef in a pan until browned. No need oil.Make the dressing by mixing all the ingredients.

Place cooked hot rice in a big individual bowl, top with beef and bean sprouts, and the chive dressing (about 1 1/2 Tbsp or more per person). Drizzle more sesame oil in you wish. Mix everything very well until they get nicely incorporated. Serve with some Kimchee as a side if you have.

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22 comments... read them below or add one

  1. Junie says:

    I love Korean food but can’t find any reliable Korean food blog (in English). Thanks so much Bee for introducing Beyond Kimchee. I love it, it’s very resourceful and just what I am looking for. Time to cook some Korean dishes.

  2. Mark says:

    Oh very cool a bulgogi marinade. I have only had it out of the bottle. This looks like a cool dish.

  3. Kiran says:

    I am yet to try Korean food. I used to love bean sprouts while growing up. Now I am into Mung Bean sprouts that I make from scratch. So organically yummy!

  4. Sarah says:

    What is the difference between this bean sprout beef rice bowl and bibimbap? I love bibimbap and this looks just like it. Also, do you know where I can buy those stone rice container used in Korean restaurant? Can I get it online?

    • Holly says:

      Bibimbap, in general, has at least 5 different types of vegetables each seasoned separately w/ or w/o beef, and placed on top of rice with a fried egg and chili paste. Typically served in a big bowl but most prefer it in the heated stone pot, which create the rice on the bottom crispy.
      The difference of this dish to Bibimbap is that you only prepare one vegetable but prepared in different way, and the dressing that goes with it. It wll take a lot less time and effort to prepare but still enjoy the goodness of mixing rice with meat and vegetable. Some Koreans prefer without the beef. There are several restaurant in Korea that specialize this dish only. Trust me , this is very flavorful dish with half of the effort of traditional Bibimbap.
      Hope this helps.

  5. Lydia says:

    I love Korean food and the little dishes served before the meal. I’m especially partial to the little anchovies. Do you have a recipe for that?

  6. Leena says:

    Hi Bee, How about some tasty low fat asian recipes for people like me who need to lose weight for medical reasons?

  7. Leena says:

    I am not sure what the above comment mean?

  8. Agree Bee, Beyond Kimchee is a fabulous Korean food blog. I can still recall her simple yet awesome recipe on Kimchee Bacon Fried Rice Recipe
    Thanks for sharing another wonderful Korean recipe here, I love Bibimbop.

  9. Ermelina says:

    I love this recipe, I’ve made it many times over and it’s always a hit with my hubby. Lots of ingredients to buy but once you have them you’re good to go!

    • Holly says:

      I am glad that you and your husband like this dish. They are considered as healthy food since you get to eat lots of bean sprouts, and I often serve with brown rice to make it even healthier. Thanks.

  10. Sarah says:

    I noticed that you use the big bean sprouts for this recipe. I can only find regular bean sprouts, would that work?

    • Holly says:

      Do yo mean the sprouts with tiny heads? They are mung bean sprouts and yes, it should work. Adjust cooking time for them though, since they will need less time. Thanks.

  11. Cynthia says:

    This looks mighty tasty.

  12. Ingrid says:

    Really intersting dish..Looks really yummy!

  13. Lina says:

    Hi! My boyfriend usually doesn’t like bean sprouts in restaurants but when we made this, he loved it! Thanks!

  14. WaterChampers says:

    Er, I absolutely detest anchovies so is there a good alternative? Please? This looks so delish and I adore Korean food but I can’t bring myself to eat anchovies. *Eyes tearing up at thought*

  15. Dollie says:

    Hello :))) love love your website and recipes! I have two questions ! First one is I was able to find kelp on this long sheets in your recipe it days 2-3 you mean oz or pieces can you be more specific ? And I wanted to double the meat to a pound instead of do I double the marinade for the meat? Do I have to double everything since I’m doubling the meat? Thank you!

  16. Aram says:

    Tthat looks delicious, I am Korean but it does look like Korean-made dishes. For the tip of the perfct localized Bean Sprout Beef recipe, we mix the bean sprout with rice as it cooked already insdie the ricecooker when it served to the plating step! :)
    Good job!

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