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Bean Sprout Beef Rice Bowl
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4.75 from 4 votes

Bean Sprout Beef Rice Bowl

Bean Sprout Beef Rice Bowl recipe - seasoned ground beef, bean sprouts, rice, chive dressing.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Korean Recipes
Cuisine: Beef
Keyword: Bean Sprout Beef Rice Bowl
Servings: 4 people
Calories: 565kcal
Author: Bee Yinn Low

Ingredients

  • 16 oz (455g) 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 cups short grain white rice preferably Korean or Japanese
  • 1/2 lb (250g) ground beef

Chive Dressing

  • 3-4 tablespoons chopped Asian chives or regular chives or green onion
  • 2 tablespoons Korean chili flakes
  • 1/2 green chili seeded and chopped
  • 1/2 red chili seeded and chopped optional
  • 1 garlic finely minced
  • 4-5 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon roasted sesame seeds
  • 1 dashe black pepper

Bulgogi simple marinade

  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sugar
  • 1/4 pear or apple pureed
  • 1 tablespoon mirin or rice wine
  • 1 garlic chopped
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons sesame oil
  • 2 teaspoons roasted sesame seeds

Instructions

  • 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.

Notes



Nutrition

Serving: 4people | Calories: 565kcal | Carbohydrates: 75g | Protein: 20g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 937mg | Fiber: 6g | Sugar: 8g