Kimchi and Perilla Oil Bibimbap recipe - ingredients, nutrition and when to eat it
This simple home-style meal combines well-fermented kimchi with perilla oil and crumbled seaweed, all mixed into rice.
This simple home-style meal combines well-fermented kimchi with perilla oil and crumbled seaweed, all mixed into rice. The tangy kimchi and nutty perilla oil go well together, making it a nice choice for a quick lunch or a light dinner.
Rice bowls · 5 minutes to cook
Tips: Add a little kimchi juice for a moister mix, tasting as you go since it can make the dish quite salty.
Tips: If the rice is cold, warm it in the microwave for about a minute before mixing so the aroma of the perilla oil comes through.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Aged kimchi — 0.5 cup
- Perilla oil — 1 Tbsp
- Crumbled seaweed — 1 Tbsp
- Toasted sesame seeds — 1 tsp