#shorts #koreanfood #vegetarianrecipe
250g soybean sprouts
1 slice of Korean radish
3x (or more) shiitake mushrooms
for the sauce:
2 crushed garlic
1 slice of Korean radish
1/2 red chili pepper
3x (or more) shiitake mushrooms
1x scallion
1 tbsp red chili pepper
2 tbsp sesame oil
sesame seeds
Start by preparing the vegetables first. Wash and clean the soybean sprouts. Cut the radish into thin strips. Chop shiitake mushrooms. I used the dried ones and soaked them up before cutting. For yangyumjang (which is the sauce to mix with the rice) mix soy sauce, gochugaru, sugar, crushed garlic, sesame oil, and sesame seeds. Put the rinsed rice in a rice cooker, or if you’re impatient like me, you can also use a press cooker, hehe. Spread the vegetables over the rice, close the lid and cook over medium heat first, then let simmer on low heat. When it’s done, mix the rice and the vegetables with a spatula. Add the sauce and enjoyyyy 🙂