Jukkumi and Perilla Leaf Pot Rice recipe - ingredients, nutrition and when to eat it
Pot-cooked rice topped with webfoot octopus and perilla leaves, served with a savory sauce.
Pot-cooked rice topped with webfoot octopus and perilla leaves, served with a savory sauce. The springy octopus and fragrant perilla leaves go beautifully together, making it a lovely choice for lunch or dinner in spring.
Rice bowls · 35 minutes to cook
Tips: Webfoot octopus can turn tough if cooked too long, so blanch it briefly before adding it to the pot rice.
Tips: Add the sauce a little at a time to adjust the seasoning.
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Ingredients (1 serving)
- Cooked White Rice — 210 g
- Webfoot Octopus — 120 g
- Perilla Leaves — 5 pc
- Soy Sauce — 1 Tbsp
- Sesame Oil — 1 tsp
- Sesame Seeds — 1 tsp
- Garlic — 1 clove
- Green Onion — 5 g
- Korean Chili Flakes — 0.5 tsp
- Water — 30 ml