Korean · Dinner
Korean Rice with Bean Sprout Soup
Warm white rice served alongside a light Korean soup of blanched bean sprouts simmered in garlic-and-doenjang-seasoned broth, finished with scallion and sesame oil. A vegetarian everyday pairing balancing plain steamed grains with a savoury, slightly nutty, faintly funky broth eaten hot as a comforting side-and-starch combination.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
298Calories
10.2gProtein
6.2gFat
56.1gCarbs
6.2gSugar
5.1gFiber
1209mgSodium
0mgChol
1gSat Fat
484mgPotassium
76mgCalcium
2.5mgIron
0mcgVitamin B12
12mgVitamin C
vegetarian
low-calorie
high-fiber
rich-umami
thirty-min-meals
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Rinse the bean sprouts under cold running water, trim off any loose brown tails, then mince the garlic and thinly slice the scallion.
2
Simmer
Combine vegetable stock and water in a small pot over medium-high heat, stir in doenjang and garlic, and bring to a gentle boil for 3 minutes until doenjang dissolves completely.
3
Simmer
Add bean sprouts to the pot, cover with a lid, and simmer over medium heat for 8 to 10 minutes without lifting the lid, until the sprouts turn translucent and lose their raw crunch.
4
Finish
Season the soup with salt to taste, stir in half the scallion, sesame oil, and simmer uncovered over low heat for 1 minute until the broth smells nutty and toasted.
5
Plate
Spoon the warm cooked white rice into a bowl, ladle the hot bean sprout soup beside it, and scatter the remaining scallion over the soup before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g bean sprouts
- 1 1/2 cup360ml vegetable stock
- 2 cup480ml water
- 4 cloves4 cloves garlic
- 2 tsp2 tsp doenjang
- 22 scallion
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp salt
- 2 cup400g cooked white rice
