Korean Vegan Soybean Sprouts Rice

My husband the meat lover, loved the sauce so much! Give this healthy, light, simple yet super flavorful Korean vegan soybean sprouts rice at home! \r
Comeback for NEW Easy & Fun Asian Recipes Every Friday!! \r
♥ Watch More Asian at Home: \r
\r
♥ Please Subscribe my channel for more delicious recipes!\r
\r
\r
♥ Website for written recipes \r
\r
♥한글블로그 \r
\r
♥ Facebook \r
\r
♥ Instagram \r
\r
♥ Twitter \r
\r
♥ Pinterest \r
\r
♥ Tools\r
Le Creuset Dutch Oven Red \r
Wooden Stirring Spoon \r
\r
♥ Cameras\r
Canon EOS Rebel T5i with 18-135mm STM Lens\r
\r
Canon EOS 70D with 55-250mm STM Lens\r
\r
\r
\r
♥ Step-by-Step Written Recipe: \r
\r
\r
Soybean Sprouts Rice Ingredients\r
Serves 4 to 6\r
\r
7 dried shiitake mushrooms\r
2 cups water\r
2 cups medium or short grain rice\r
10 oz soybean sprouts, washed, removed brown bits and drained\r
1/2 cup soy sauce\r
1/2 cup mirin\r
1/2 cup water\r
3 garlic cloves, finely chopped\r
5 green onions, chopped\r
2 red chili, finely chopped (you can substitute to 1 Tbs gochugaru or omit)\r
1 Tbs sesame oil\r
1 Tbs sesame seeds