Kimchi and Perilla Rice Bowl recipe - ingredients, nutrition and when to eat it
This bowl pairs warm rice with stir-fried kimchi and fragrant perilla leaves. The tangy kimchi and nutty sesame oil go well together, making it a lovely choice…
This bowl pairs warm rice with stir-fried kimchi and fragrant perilla leaves. The tangy kimchi and nutty sesame oil go well together, making it a lovely choice for a quick lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 354g serving): 453.7 kcal · protein 8.6g · carbohydrate 75.7g · fat 11.7g · sodium 586.8mg
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 tastes too sour, stir-fry it a little longer with the onion to mellow the flavor.
Tips: Slice the perilla leaves just before serving to keep their aroma fresh.
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Ingredients (1 serving)
- White rice — 210 g
- Napa cabbage kimchi — 70 g
- Perilla leaves — 5 pc
- Onion — 0.3 pc
- Cooking oil — 1 tsp
- Soy sauce — 0.5 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp