Perilla Oil Kimchi Bibimbap recipe - ingredients, nutrition and when to eat it
Perilla oil kimchi bibimbap is a one-bowl dish made by topping warm rice with fragrant perilla oil and stir-fried kimchi, then mixing everything together.
Perilla oil kimchi bibimbap is a one-bowl dish made by topping warm rice with fragrant perilla oil and stir-fried kimchi, then mixing everything together. The tangy, savory kimchi pairs well with the crisp, toasty aroma of crushed roasted seaweed, making it a simple choice for lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 305g serving): 486.3 kcal · protein 9.2g · carbohydrate 73.5g · fat 16.3g · sodium 429.2mg
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: Lightly squeeze the juice out of the kimchi before stir-frying it so the rice doesn't become soggy.
Tips: Rather than adding a lot of perilla oil while stir-frying, you can drizzle it over the rice at the end to preserve its aroma.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked White Rice — 1 bowl
- Napa Cabbage Kimchi — 0.5 cup
- Perilla oil — 1 Tbsp
- Shredded roasted seaweed — 1 handful
- Toasted sesame seeds — 1 tsp