Boil 6 cups of water with 1/2 tsp salt and cook 2 bags of soybean sprouts for 12 minutes with the lid on. Drain and rinse the sprouts under cold water.

Cool the soybean sprout cooking water completely.

Combine the cooled sprout water with rice in a 1:1 ratio and cook in a pressure rice cooker as usual.

Prepare the seasoning sauce by mixing soy sauce, sugar, sesame seeds, minced garlic, chili powder, chopped green onion, sesame oil, and spicy pepper.

Place cooked rice in a bowl, top with soybean sprouts, and drizzle the seasoning sauce generously.