- Sauce Ingredients:
- 1 green onion, sliced
- 1/2 serrano pepper, quartered and sliced
- 5 stalks Chinese chives, sliced
- 3 Tablespoons soy sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon red pepper powder (gochugaru)
- 1/2 Tablespoon sesame seeds
- Beef Ingredients:
- 300 grams ground beef
- 1 Tablespoon soy sauce
- 1 Tablespoon plum syrup
- 1 Tablespoon mirin
- 1 Tablespoon minced garlic
- 1/2 teaspoon ground black pepper
- Ingredients:
- 5 mushrooms, sliced
- 300 ml white rice
- 250 ml dashi broth or water
- 1 pound soybean sprouts, heads and tails removed
- Recipe:
- mix all the sauce ingredients together
- mix all the beef ingredients together
- in a large earthenware or dutch oven pot, sauté the marinated ground beef on high heat
- when halfway cooked, add the mushroom
- sauté until the mushroom is cooked through
- add the rice and sauté for about 2 minutes
- add the dashi broth and cover the pot
- lower the heat to low and leave the rice to cook for 10 minutes
- meanwhile, you can optionally remove the soybean sprout heads – the heads are still tasty, but I grew up taking them all off
- after the 10 minutes, pile the sprouts on top of the rice
- cover the pot and cook for another 7 minutes
- spoon the sauce all over the top, mix, and eat! (don’t add all the sauce at once – taste as you go to make sure it’s not too salty)
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