The Asian grocery store I go to every week (usually Thursday or Friday, trying to avoid a crowd) has mung bean sprouts.
Sometimes they look super fresh and other times not so much.
Whenever I find super fresh looking ones, I buy a big bag.
Last time I was there it was my lucky day, and I also found beautiful baby bok choy.
That’s why I wanted to make a Korean flavor inspired bowl by showcasing them.
This is my favorite.
So sad this was my last few pieces I brought from Japan.
With lots of veggies.
I recently figured out a better way to cook brown rice.
Now I soak rice in water for about 30 minutes before cooking, which makes a huge difference!