25 (Sun) June 2017
-One Serendra, BGC-
with K colleagues
Rinse the uncooked rice, pour in the standard amount of water, and add soy bean sprouts (kongnamul), about 1/4 cup of sprouts per 1 cup of rice. Steam, as usual. When done, mix to incorporate the sprouts with the rice, which tend to rise during the cooking.
Warning: this will not work with mung bean sprouts, which will become soggy/slimy and impart a vegetal stinkiness.
The resulting sprout-rice can be eaten as a simple stand-alone meal, seasoned with soy sauce + sesame oil + ground chili + garlic + scallions.
Or it can be served, like standard steam rice, as part of a bigger meal.