Kimchi, Perilla, and Mushroom Pot Rice recipe - ingredients, nutrition and when to eat it
This pot rice is made by cooking kimchi and mushrooms with rice, then adding ground perilla seeds for a nutty flavor.
This pot rice is made by cooking kimchi and mushrooms with rice, then adding ground perilla seeds for a nutty flavor. The tangy kimchi pairs with the chewy mushrooms, making it a cozy lunch or dinner on a cool day.
Rice bowls · 40 minutes to cook
Nutrition (per 473g serving): 678.2 kcal · protein 15.4g · carbohydrate 129.3g · fat 10g · sodium 445mg
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 kimchi has a lot of liquid, use a little less water so the rice doesn’t turn mushy.
Tips: Check the bottom of the pot just once before steam starts rising to keep the rice from sticking.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Napa Cabbage Kimchi — 0.5 cup
- Shiitake Mushrooms — 2 pc
- Ground Perilla Seeds — 1 Tbsp
- Perilla Oil — 1 tsp
- Water — 0.8 cup