Korean Bean Sprout Rice Recipe -- with Pork Belly
Recipe type: Entree
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Here's a variation of Korean bean sprout rice that makes it easier and equally delicious, if not better, when cooked at home.
  • 1.5 LB fresh bean sprouts
  • 1.4 LB country-style pork or ribeye/ground beef works well
  • 2-3 C rice, depending on portion size
  • For the Sauce
  • 1T Minced ginger
  • ~ 1T Garlic -- thinly sliced, depending on preference
  • 16-20 blades of chives
  • 3 green onions (thin, or 2, if large)
  • 1-2 Serranos, chopped
  • ¾ C soy sauce (expect some leftover)
  • ½ T sesame seeds
  • ½ T sesame oil
  • T of vinegar
  • T of Sriracha Sauce (or to keep it authentic, use gochujang, 1T)
  • 1T - gochugaru (chili pepper powder)
  • 2T Sugar
  1. Ahead of time, cook the bean sprouts uncovered. Put the bean sprouts in and bring to a full boil uncovered and let it boil for 5-6 minutes.
  2. Save 3 C of the broth that the bean sprouts were cooked in and put aside to cool to room temperature. Use the broth once cooled to prepare the rice as usual.
  3. Mince/chop/slice the sauce ingredients -- garlic, ginger, chives, green onions, ginger and peppers (if you like spicy)
  4. Add the liquid ingredients, mix and put aside.
  5. Saute/fry the sliced pork or beef, or ground beef--your choice. Season with salt, soy sauce OR Hyangshin sauce shown above in the recipe writeup (
  6. Place ½-3/4C of rice per portion, or less--depending on desired portion
  7. Place ⅓ of the sprouts on top of the rice
  8. Place the hot meat on top.
  9. Pour approximately 3 tsp of sauce on top, and add more while mixing to taste. (Usually requires about 5-6 tsp of sauce, depending on preference.)
  10. Serve immediately. Mix thoroughly before eating.
Recipe by San Francisco Food at http://www.sffood.net/korean-bean-sprout-rice-recipe/