Rice with Sweet Potato Stems and Perilla Seeds recipe - ingredients, nutrition and when to eat it
This rice is cooked with sweet potato stems and ground perilla seeds for a nutty, mild flavor.
This rice is cooked with sweet potato stems and ground perilla seeds for a nutty, mild flavor. The tender texture of this summer ingredient shines through, making it an easy bowl to enjoy for lunch or dinner.
Vegetables · 45 minutes to cook
Nutrition (per 308g serving): 414.1 kcal · protein 9.1g · carbohydrate 77.3g · fat 6.4g · sodium 403mg
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: After blanching the sweet potato stems, squeeze out plenty of water so the rice doesn’t turn soggy.
Tips: Add the ground perilla seeds while the rice rests so their nutty aroma comes through.
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Ingredients (1 serving)
- Rice — 90 g
- Sweet potato stems — 80 g
- Ground perilla seeds — 1 Tbsp
- Water — 120 ml
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Minced garlic — 0.5 tsp