Bean Sprout Beef Rice Bowl

Name: Bean Sprout Beef Rice Bowl
Yield: 4 servings
Ingredients: 5-6 dried large anchovies, head and black gills removed; 5-6 dried large anchovies, head and black gills removed; 1/2 green chili seeded and chopped; 1/2 red chili seeded and chopped, optional; 1 garlic chopped; 1 garlic finely minced; 3-4 Tbsp chopped Asian chives or regular chives or green onion; 1/2 lb ground beef; 2 Tbsp Korean chili flakes; 1/4 pear or apple pureed; 1/2 tsp freshly ground black pepper; dashes of black pepper; 1 Tbsp Mirin or rice wine; 1 Tbsp Mirin or rice wine; 1 Tbsp Mirin or rice wine; 1 Tbsp roasted sesame seeds; 2 tsp roasted sesame seeds; 2-3 dried sea kelp; 1 Tbsp sesame oil; 2 tsp sesame oil; 1 1/2 C short grain white rice, preferably Korean or Japanese; 1 package(16oz) soy bean sprouts cleaned and preferably tails removed; 2 Tbsp low sodium soy sauce; 4-5 Tbsp low sodium soy sauce; 1 Tbsp sugar

Cook: -1 min

Prep: -1 min

Ready: 45 min

Servings: 4 servings

Calories: 596.25

Ingredients

1 5-6 dried large anchovies, head and black gills removed
2 5-6 dried large anchovies, head and black gills removed
3 1 package(16oz) soy bean sprouts cleaned and preferably tails removed
4 1/2 tsp freshly ground black pepper
5 1/2 red chili seeded and chopped, optional
6 2 Tbsp Korean chili flakes
7 1 garlic chopped
8 1 garlic finely minced
9 1/2 green chili seeded and chopped
10 3-4 Tbsp chopped Asian chives or regular chives or green onion
11 1/2 lb ground beef
12 2-3 dried sea kelp
13 2 Tbsp low sodium soy sauce
14 4-5 Tbsp low sodium soy sauce
15 1/4 pear or apple pureed
16 dashes of black pepper
17 1 Tbsp Mirin or rice wine
18 1 Tbsp Mirin or rice wine
19 1 Tbsp Mirin or rice wine
20 1 Tbsp sesame oil
21 2 tsp sesame oil
22 1 Tbsp roasted sesame seeds
23 2 tsp roasted sesame seeds
24 1 1/2 C short grain white rice, preferably Korean or Japanese
25 1 Tbsp sugar

Directions

1
Soak the rice in the water for 30 minutes and drain. Set aside. Prepare the beef in the marinade and chill until ready to cook.Meanwhile place bean sprouts in a pot with dried anchovies and sea kelp on the bottom with 1 cup of water. Cover with lid and 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.
2
Drain the bean sprouts and 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 and sea kelp. Set aside the bean sprouts covered.Cook the rice in a rice cooker or heavy bottom pot with the reserved broth. Cook the beef in a pan until browned. No need oil.Make the dressing by mixing all the ingredients.
3
Place cooked hot rice in a big individual bowl, top with beef and bean sprouts, and the chive dressing (about 1 1/2 Tbsp or more per person).
4
Drizzle more sesame oil in you wish.
5
Mix everything very well until they get nicely incorporated.
6
Serve with some Kimchee as a side if you have.

Nutrition per serving

596.25 Calories

77.57g Carbs

23.83g Protein

20.51g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish peanuts sesame

Bean Sprout Beef Rice Bowl

Directions

Nutrition per serving

Tags

Allergens