Measure and rinse 3 cups of rice. Adjust water slightly less than usual, about 90% of the normal amount.

Pour the rice water into a large pot for blanching bean sprouts. Add 1/2 tbsp coarse salt to the water.

Wash the bean sprouts and add them to the pot. Cover the lid and turn on the heat.

Boil for 2-3 minutes after the water starts bubbling, then turn off the heat. Remove the bean sprouts and spread them on a plate to cool.

Reserve the blanching water and use it to cook the rice in a rice cooker.

Prepare the seasoning sauce by finely chopping the white part of green onion, green chilies, and red chili.

Mix soy sauce, sugar, sesame oil, sesame seeds, minced garlic, and red pepper powder in a bowl. Add the chopped vegetables and stir well.

Once the rice is cooked, transfer it to a large bowl. Add the cooled bean sprouts and mix well.