Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, bean sauce and rice. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Bean Sauce and Rice is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Bean Sauce and Rice is something that I have loved my entire life.
This simple dish of beans and rice is tasty and helps cleanse the body and heal digestion for all body types. I also love this dish for an easy, healthy, pantry meal I can throw together when I have nothing else in the house. Top with ghee, salt, liquid aminos, or whatever you like. Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil.
To get started with this recipe, we have to first prepare a few components. You can cook bean sauce and rice using 25 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Bean Sauce and Rice:
- Take 1 tbsp sesame oil
- Make ready 2 tbsp coconut oil
- Make ready 3 stalks broccolini, diced
- Take 1 brown onion, thinly sliced
- Prepare 1 carrot, cut into thin quarters
- Take 410 g can kidney beans
- Prepare 3 dried black fungus
- Prepare Sauce
- Make ready 3 cups boiling hot water
- Take 1 cup soy sauce
- Make ready 1/2 cup mirin (rice wine vinegar)
- Take 2 tbsp black bean sauce
- Make ready 2 tbsp oyster sauce
- Prepare 1 tbsp hoisin sauce
- Take 1 tsp fish sauce
- Make ready 2 cloves garlic, minced
- Make ready 4 cm nub of ginger, minced
- Take 1 pinch ground black pepper
- Get 1 tsp curry powder
- Get Slurry
- Prepare 2 tbsp corn starch
- Make ready 1 cup water
- Prepare Rice
- Prepare 1 1/2 cups basmati rice
- Get 3 cups water
It also has a really nice crunch which contrasts nicely with the texture of the jjajangbap. A popular Korean-Chinese black bean sauce served over rice instead of the usual noodles is made super easy by the Korean TV actor Cha Seung Won on his variety show "Korean Hostel in Spain". I've been meaning make jjajangmyeon again for awhile and bought the base paste a few months back but never actually got to it. Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
Instructions to make Bean Sauce and Rice:
- Soak black fungus in bowl of boiling hot water 15 -20 mins or until rehydrated
- Rinse rice in the sink 3-4 times or until water is no longer cloudy, then put rice into rice cooker with amount of water required and turn on.
- Cut vegetables and set aside.
- Add sesame and coconut oil to saucepan on medium high heat, once coconut oil has melted add onions and stir fry until translucent.
- Remove black fungus from liquid using tongs and thinly slice.
- Mince garlic and ginger, then add all sauce ingredients into bowl with leftover liquid from soaking black fungus and mix until combined
- Add carrots to saucepan and stir fry for about 10 minutes, then add fungus and sauce mixture, turn heat to high and bring to a simmer then add kidney beans and broccolini
- Combine corn starch and water into a small bowl and mix until fully incorporated to make slurry
- Once broccolini has cooked add slurry and mix until sauce has thickened
- Turn off heat, serve sauce over rice and enjoy!
I've been meaning make jjajangmyeon again for awhile and bought the base paste a few months back but never actually got to it. Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Protein-packed tempeh marinated in a smoky red chipotle sauce over brown rice, black beans, and veggies! Add oil to pan on medium high heat. Sautee green peppers and onions, season with salt and pepper to taste.
So that is going to wrap this up with this special food bean sauce and rice recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
