Soybean Sprout Rice with Doenjang recipe - ingredients, nutrition and when to eat it
This home-style rice dish pairs crisp soybean sprouts with a savory doenjang sauce, mixed together before eating.
This home-style rice dish pairs crisp soybean sprouts with a savory doenjang sauce, mixed together before eating. It’s mild and nutty, and makes an easy one-bowl lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 348g serving): 436 kcal · protein 13.7g · carbohydrate 73.1g · fat 8.7g · sodium 975.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: When cooking soybean sprouts, keep the lid on to help prevent them from developing an unpleasant smell.
Tips: Doenjang varies in saltiness, so add the sauce a little at a time and adjust to taste.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Bean sprouts — 100 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Soy sauce — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Green onion — 10 g
- Garlic — 0.5 clove