Rice Topped with a Medley of Fresh Sprouts

Name: Rice Topped with a Medley of Fresh Sprouts (Saessak Bibimbap)
Yield: Serves 4
Cuisine: Korean
Ingredients: 1 cup (about 45 g) radish sprouts; 1 cup (about 45 g) broccoli sprouts; 1 cup (about 45 g) daikon radish (kaiware in Japanese) sprouts (available at Asian grocers); 1 cup (about 45 g) daikon radish (kaiware in Japanese) sprouts (available at Asian grocers); 1 cup (about 45 g) daikon radish (kaiware in Japanese) sprouts (available at Asian grocers); 1 bunch (about 45 g) sweet pea sprouts; 4 red radishes, cut into thin matchstick strips; ½ cup (125 ml) Soy Scallion Dipping Sauce; 3 cups (550 g) cooked white rice; Variety of sprouts such as:; 1 cup (about 45 g) alfalfa sprouts

Saessak Bibimbap

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

A combination of raw and spicy sprouts mixed with salad greens top this bowl of warm rice. Sprouts are the buds of grains and vegetables and have a concentration of vitamins and fiber. Mix spicy sprouts with milder varieties and dress with the Soy Scallion Dipping Sauce.

Ingredients

3 cups (550 g) cooked white rice
Variety of sprouts such as:
1

Asia
Korea
Side dish
Vegan

Method

Divide the rice among 4 plates or large soup bowls.

Rinse the sprouts and pat Dry with paper towels.

Arrange ¼ cup (12 g) of each type of sprout on top of each bowl of the rice.

Gar