Korean Vegan Soybean Sprouts Rice

By Seonkyoung Longest · 40 min

Ingredients

Instructions

1. Simmer the dried shiitake in 2 cups water over medium heat for 5 minutes, then let cool completely. Remove the mushrooms, squeeze out their liquid, and strain the broth into a measuring cup. Top up with cold water to make 2 cups total, and set aside.
2. Rinse the rice with cold water, rubbing it by hand, and drain. Repeat 4 to 5 times until the water no longer turns cloudy. On the last rinse, drain as much water as possible.
3. Spread the washed soybean sprouts over the rice to cover it fully. Pour in the measured mushroom broth.
4. Cover and bring to a boil over high heat, then reduce to medium-low and simmer for 20 minutes for short grain rice or 15 minutes for medium grain rice. Do not lift the lid; listen for the sound of boiling instead. A rice cooker on the regular white rice setting also works.
5. Remove from heat and rest, covered, for 10 minutes without opening the lid.
6. For the sauce, chop the cooked shiitake and add to a saucepan with 1/2 cup soy sauce, 1/2 cup mirin and 1/2 cup water. Bring to a boil, then reduce to medium and simmer for 5 minutes.
7. Once the sauce is cooked, stir in the garlic, green onions, chilies, sesame oil and sesame seeds.
8. Mix the rice and sprouts from the bottom up with a spoon. Serve the sauce on the side so each person can add as much as they like.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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