Dakgalbi Perilla Leaf Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl meal combines rice stir-fried in dakgalbi sauce with fragrant perilla leaves.
This one-bowl meal combines rice stir-fried in dakgalbi sauce with fragrant perilla leaves. The spicy, savory flavors pair with chicken and rice for a satisfying lunch or dinner, and it’s a great way to use leftover dakgalbi.
Rice bowls · 20 minutes to cook
Nutrition (per 362g serving): 622.6 kcal · protein 27.2g · carbohydrate 81.7g · fat 18.7g · sodium 1108.7mg
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: Rice that has cooled slightly is easier to fry until fluffy than freshly cooked rice.
Tips: Stir in the perilla leaves after turning off the heat to preserve their aroma.
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Ingredients (1 serving)
- Boneless chicken thigh — 100 g
- Rice — 1 bowl
- Perilla leaves — 5 sheet
- Gochujang — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Garlic — 1 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 1 tsp