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Bean Sprout Beef Rice Bowl pictures (1 of 10)
I am done with my confinement but am a little overwhelmed at the moment. Please enjoy that guest post by , a fabulous Korean food blog this I recently discovered. Authored by , a native of South Korea, is a chronicle of Hollyand#8217;s Healthy Recipess & the food she prepares for her two kids & husb&. If you love , you ought to as the step-by-step picture instructions on her site are absolutely awesome & makes learning Korean food so much more fun & easier! Welcome to Rasa Malaysia, Holly. (Please click on the image above to view the step-by-step cooking guide.)
It is so exciting to see more & more people trying Korean Healthy Recipess in their homes these days. I was blown away to see how many Galbi or Kimchee Healthy Recipess are on the web when I first thought of having my own Korean food blog about 6 months ago. Some Healthy Recipess are very excellent & some, welland#8230; I had to raise my eyebrow. I must have been hibernating in the cave all these years while Korean Bulgogi Taco swiped the valley of California, or Kimchee stew had become an addictive to some of those K-pop lovers.
Korean food is earthy & somewhat rustic I would say. Thereand#8217;s no exotic ingredients & you donand#8217;t need special tools or gadgets to create wonderful meals. Your knife & h&s are your best friends in the kitchen. The biggest challenge I face every time I organize my Healthy Recipess into my blog is converting a little bit of that into tablespoons, & a little bit of this into teaspoons. Most Korean home cooks donand#8217;t use measuring cups or spoons. I bet this goes same to other Asian home cooks as well. We just trust our senses & finger tips, donand#8217;t we?
I am thrilled to post as a guest blogger on Beeand#8217;s the famous and#8220;Rasa Malaysiaand#8221;. I have been a fan of her blog & thrilled for the opportunity to be part of it. The Healthy Recipes I am introducing is called and#8220;Bean Sprout Beef Rice Bowl with Chive Sauceand#8221;. Wow, what a long name! Letand#8217;s just call it and#8220;Bean sprout riceand#8221;. Thatand#8217;s what we call in Korea. This is quite common dish among Koreans & everyone loves it. It is basically part of Bibimbop family but you only need one vegetable, the bean sprouts. It is simple (regardless of the long list), easy, budget friendly, & most of all, itand#8217;s delicious!
Ground beef is seasoned in basic Bulgogi marinade. Bean sprouts are cooked in a little bit of water with dried anchovies & sea kelp reserving the broth afterward. Rice should be soaked in the water for 30 minutes & cooked later in the reserved bean sprout broth. Make the chive dressing with given ingredients & you are set to go.
May I give a serving suggestion how to eat that? Like Bibimbop you need to mix in everything in the large bowl. Bibimbop mixing is an important step! :)
I have to confess this after the photo shot of that dish I dumped everything into a bigger mixing bowl, drizzled more sesame oil & mixed all in until they get nicely incorporated. The taste? Well, all I can say is, Mmmmmmmmand#8230;, Goooooood!
P.S : Any questions on the Healthy Recipess, ingredients, or just simply want to say, hiand#8230;?
and#8220;Ask, & it shall be given you; seek, & ye shall find; knock, & it shall be opened unto youand#8221;
Bean Sprout Beef Rice Bowl Recipe
1 package(16oz) soy bean sprouts cleaned & preferably tails removed
5-6 dried large anchovies, head & black gills removed
2-3 dried sea kelp
1 1/2 C short grain white rice, preferably Korean or Japanese
1/2 lb ground beef
3-4 Tbsp chopped Asian chives or regular chives or green onion
2 Tbsp Korean chili flakes
1/2 green chili seeded & chopped
1/2 red chili seeded & chopped, optional
1 garlic finely minced
4-5 Tbsp low sodium soy sauce
1 Tbsp sesame oil
1 Tbsp roasted sesame seeds
dashes of black pepper
Bulgogi simple marinade
2 Tbsp low sodium soy sauce
1 Tbsp sugar
1/4 pear or apple pureed
1 Tbsp Mirin or rice wine
1 garlic chopped
1/2 tsp freshly ground black pepper
2 tsp sesame oil
2 tsp roasted sesame seeds
Soak the rice in the water for 30 minutes & drain. Set aside. Prepare the beef in the marinade & chill until ready to cook.
Meanwhile place bean sprouts in a pot with dried anchovies & sea kelp on the bottom with 1 cup of water. Cover with lid & cook over medium high heat until the steam comes out, reduce heat to low, continue to cook for another 6 minutes. Do not peak. You need to keep the pot covered. Drain the bean sprouts & reserve the broth from them. You will need 1 1/2 cup of the broth. If not enough, add water to fill in. Discard the anchovies & sea kelp. Set aside the bean sprouts covered.
Place cooked hot rice in a big individual bowl, top with beef & bean sprouts, & the chive dressing (about 1 1/2 Tbsp or more per person). Drizzle more sesame oil in you wish. Mix everything very well until they get nicely incorporated. Serve with some Kimchee as a side if you have.
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