Seasoned ground beef, bean sprouts, rice, and chive dressing are all used in this simple meal.
Although I am finished with my confinement, I am feeling a little overwhelmed at the moment. Please read the following guest article from Beyond Kimchee, a terrific Korean cuisine blog I recently discovered and enjoyed reading.
Beyond Kimchee is a cookbook was written by Hyegyoung (aka Holly), a native of South Korea who lives in the United States. It contains a collection of Holly’s recipes and the food she cooks for her two children and husband.
If you enjoy Korean cuisine, you should visit her website since the step-by-step visual instructions on her website are really fantastic and make studying Korean cuisine much more enjoyable and easy! Holly, thank you for visiting Rasa Malaysia.
It is pretty encouraging to see an increasing number of people attempting Korean recipes in their own homes these days. When I initially considered starting my own Korean cuisine blog approximately 6 months ago, I was taken aback by the many Galbi or Kimchee recipes available on the internet.
Some dishes are outstanding, while others are, shall we say, mediocre… I couldn’t help but raise an eyebrow.
All these years, Korean Bulgogi Tacos have been sweeping the valley of California, and Kimchee stew has become an irresistible food for some of those K-pop fans. All this time, I’ve been hiding out in the cave.
Korean cuisine, I would say, is earthy and slightly rustic in flavor. There are no unique ingredients, and you don’t need any specialized equipment or technology to prepare delectable meals at home. When it comes to the kitchen, your knife and hands are your best friends.
The most challenging difficulty I have every time I organize my recipes for publication on my site is translating a little bit of this into tablespoons and a little bit of that into teaspoons, among other things. Most Korean home cooks do not use measuring cups or spoons when preparing their meals.
As far as I can tell, this is the case with Asian home cooks. We rely solely on our senses and our fingertips, don’t we.
In this post, I am happy to be a guest blogger on Bee’s famous “Rasa Malaysia” website. For years, I’ve followed her blog and was delighted when the opportunity to contribute came up.
“Bean Sprout Beef Rice Bowl w/ Chive Sauce” is the name of the recipe I’m introducing you to today. Wow, that’s a lengthy moniker! Let’s just call it “bean sprout rice” for the time being. In Korea, we refer to it as “soon.”
This is a trendy dish among Koreans, and it is enjoyed by everyone. It is essentially a member of the Bibimbop family, but only one vegetable is required, namely the bean sprouts. It is straightforward (despite the lengthy ingredient list), simple to prepare, inexpensive, and, most importantly, tasty!
Ground beef is marinated in a traditional Bulgogi marinade and seasoned. In a small amount of water with dried anchovies and sea kelp, bean sprouts are boiled until tender, with the broth being saved for later use.
Your rice should be soaked in water for 30 minutes before cooking in the bean sprout broth that’s set aside. Prepare the chive dressing using the ingredients listed above, and you’re ready to go.
Please allow me to make a serving suggestion for how to consume this. As with Bibimbop, you must combine all ingredients in a large mixing basin. The blending of the bibimbap is essential!:)
After taking the photos for this dish, I have to admit that I poured everything into a more giant mixing bowl, sprayed extra sesame oil on top, and stirred everything together until everything was well distributed. What about the flavor? Mmmmmmmmmmm…, Goooooood! That’s all I have to say today!
P.S. Do you have any queries about the recipes or the ingredients, or do you just want to say hello…?
As the proverb says, “Ask, and it shall be given you; search, and ye shall find; knock, and the door shall be opened unto you.”
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- Korean Dumplings (Mandu)
- Korean Clam Soup
- Korean BBQ Chicken Kimchi Lettuce Wraps
- 6 large dried anchovies, head, and black gills removed
- 3 dried sea kelp
- 1 1/2 cups short-grain white rice, preferably Korean or Japanese
- 1/2 lb. (200 g) ground beef
- 1 package (16 oz.) soybean sprouts cleaned, and preferably tails removed
- 1 tablespoon roasted sesame seeds
- 1/2 red chili seeded and chopped
- 1 tablespoon sesame oil
- 1/2 green chili seeded and chopped
- 4 tablespoons chopped Asian chives or regular chives or green onion
- 1 garlic finely minced
- 1 dash black pepper
- 4-5 tablespoons low sodium soy sauce
- 2 tablespoons Korean chili flakes
Bulgogi simple marinade
- 1/4 pear or apple pureed
- 1 tablespoon mirin or rice wine
- 1 garlic chopped
- 2 teaspoons sesame oil
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons low sodium soy sauce
- 2 teaspoons roasted sesame seeds
- 1 tablespoon sugar
- Drain the rice after 30 minutes of soaking it in water. Make a note of it. Refrigerate until you’re ready to cook the beef after marinating it.
- Put the bean sprouts in a pot with dried anchovies and sea kelp on the bottom and 1 cup of water, & simmer. Lower the heat and continue cooking for 6 minutes after covering with a lid and cooking until steam comes out of the pot. You should avoid soaring above the horizon. To prevent spilling, you must cover the pot. After draining the bean sprouts, set aside the broth in a separate container. 1 1/2 cups of broth will be required. Water can be added to make up the difference if there isn’t enough. Anchovies and marine kelp should be discarded. Place the bean sprouts in a closed container and set them aside for later use.
- Cook the rice in a rice cooker with the broth set aside until the rice is tender. Using a skillet, brown the beef until it is well done. There’s no need to use any oil whatsoever. By combining all of the components, you may create the dressing.
- In a large individual bowl, combine the cooked hot rice, meat, bean sprouts, and chive dressing (approximately 1 1/2 Tbsp or more per person) and serve immediately. If desired, drizzle with additional sesame oil. All ingredients should be well mixed until they are well-combined and uniform in color. If you have any Kimchee on hand, you can serve it as a side dish with this dish.