Seasoned Aster Scaber Rice Bowl with Perilla Oil recipe - ingredients, nutrition and when to eat it
This springtime rice bowl combines blanched aster scaber, rice, and egg, all tossed with perilla oil.
This springtime rice bowl combines blanched aster scaber, rice, and egg, all tossed with perilla oil. The greens’ fresh aroma pairs with the nutty oil, making it a lovely lunch.
Vegetables · 15 minutes to cook
Nutrition (per 368g serving): 600.4 kcal · protein 15.6g · carbohydrate 76.7g · fat 24.5g · sodium 476mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don’t squeeze the water out of the aster scaber too firmly, so the greens stay moist.
Tips: To preserve the aroma of the perilla oil, drizzle it over the rice just before mixing.
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Ingredients (1 serving)
- Cooked white rice — 1 bowl
- Blanched chwinamul (Korean aster greens) — 80 g
- Egg — 1 pc
- Perilla oil — 1 Tbsp
- Soy sauce — 1 tsp
- Garlic — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Cooking oil — 1 tsp