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Soybean Sprout Rice, Rice and Porridge, Korean Recipe, Korean Food Recipe
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SOYBEAN SPROUT RICE

INGREDIENTS :

227g soybean sprouts, 3 cups of Korean short-grain rice, 2 cloves of garlic, 1 stalk of spring onion, 1/2 cup of sesame seeds, some salt, 3 cups of water.


SEASONINGS:
4T fermented soybean paste (i.e. dwenjang), 2T sesame oil.

PREPARATION :

1. Wash rice under cold running water till the water through it is completely clear; Leave in the strainer to drain for 60 minutes.
2. Discard any wilted soybean sprouts; Discard any bean skins; Cut off the ends; Soak in water with some salt for 15 minutes; Lift the sprouts up; Drain.
3. Peel, rinse and mince garlic.
4. Rinse spring onion and drain; Cut off the ends; Chop.
5. Add the minced garlic and seasonings to a mixing bowl; Stir till well mixed; Add most of the spring onion; Stir briefly to be seasoned fermented soybean paste.
6. Heat a dry non-stick skillet over a high heat; Turn to a low heat; Add the sprouts; Stir-fry over a low heat for 4 minutes; Turn off the heat.
7. Add the rice to a rice cooker; Pour 3 cups of water to the cooker; Add the sprouts from the step 6; Follow the directions for your particular cooker.
8. Heat a non-stick heavy-based skillet over a high heat; Add sesame seeds; Stir-fry over a high heat till dry; Turn to a medium heat; Stir-fry till golden and fragrant with a crackling sound (around 20 minutes); Turn off the heat.
9. Transfer the rice to a mixing bowl; Add some of the fermented soybean paste from the step 5; Fan the rice mixture with a rice spatula thoroughly; Arrange into serving bowls; Sprinkle with some sesame seeds from the step 8; Arrange some of the soybean paste on top of each; Garnish with the remaining spring onion; Serve hot.