Kimchi, Tuna and Perilla Pot Rice recipe - ingredients, nutrition and when to eat it
This pot rice is made with well-fermented kimchi and tuna, with perilla leaves added at the end.
This pot rice is made with well-fermented kimchi and tuna, with perilla leaves added at the end. The kimchi’s tangy, savory flavor comes together with the tuna’s rich taste and the aroma of perilla leaves. It’s perfect for lunch or dinner when you want a satisfying meal in one bowl.
Rice bowls · 35 minutes to cook
Nutrition (per 492.5g serving): 366.1 kcal · protein 21.2g · carbohydrate 53g · fat 7.1g · sodium 715.6mg
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: If the aged kimchi is very salty or sour, rinse it lightly in water and squeeze out the excess moisture before using it.
Tips: Keeping the lid closed while the pot rice cooks makes it easier to achieve light, fluffy grains.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Water — 180 ml
- Aged kimchi — 0.5 cup
- Canned tuna — 0.5 can
- Perilla leaves — 5 pc
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp