Rice Dishes

Bamboo Shoot & Bean Sprout Rice in Green Tea

Name: Bamboo Shoot & Bean Sprout Rice in Green Tea
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 90 g Rice; 30 g Soybean sprouts; 40 g Boiled bamboo shoots; 90 g Green tea (brewed); 4 g Soy sauce; 0.5 g Gochugaru (Korean chili flakes); 1 g Sugar; 0.5 g Toasted sesame salt; 2.5 g Green onion, minced; 1.25 g Minced garlic; 2.5 g Cheongyang chili pepper; 1.25 g Red chili pepper; 3.75 g Mirin (matsul); 1 g Sesame oil

죽순콩나물밥

Rice cooked in green tea with bean sprouts and sliced bamboo shoots, served with a spicy soy seasoning sauce to mix in. Boil fresh bamboo shoots in rice water for 10 minutes and remove the white residue; for canned, blanch briefly. Use about two-thirds the usual water since the vegetables release moisture.

📝 Step-by-Step Instructions

Wash the bean sprouts and trim the tails.

Bamboo Shoot & Bean Sprout Rice in Green Tea — step 1

Slice the bamboo shoots thinly into bite-sized pieces, keeping the comb pattern.

Bamboo Shoot & Bean Sprout Rice in Green Tea — step 2

Mix the seasoning sauce.

Bamboo Shoot & Bean Sprout Rice in Green Tea — step 3

Put the washed rice in a pot, top with the bean sprouts and bamboo shoots and pour in the green tea to cook.

Bamboo Shoot & Bean Sprout Rice in Green Tea — step 4

When done, let the rice steam.

Bamboo Shoot & Bean Sprout Rice in Green Tea — step 5

Serve the rice and mix in the sauce.

Bamboo Shoot & Bean Sprout Rice in Green Tea — step 6

📊 Nutrition Facts (per serving)

368Calories (kcal)

75.1 gCarbs

10.1 gProtein

2.3 gFat

226.4 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.