Kimchi and Perilla Leaf Rice recipe - ingredients, nutrition and when to eat it
Kimchi and perilla leaf rice is made by cooking rice with chopped kimchi and fragrant perilla leaves.
Kimchi and perilla leaf rice is made by cooking rice with chopped kimchi and fragrant perilla leaves. The tangy, savory kimchi pairs with the leaves' distinctive aroma, making it a good choice for lunch or dinner when you want to keep the side dishes simple.
Rice bowls · 35 minutes to cook
Nutrition (per 420g serving): 283.6 kcal · protein 5.7g · carbohydrate 50.2g · fat 5.8g · sodium 413.4mg
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 is very salty or sour, give it a quick rinse and squeeze out the excess water before adding it.
Tips: For a more pronounced perilla aroma, stir the leaves in after the rice has finished cooking.
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Ingredients (1 serving)
- Rice — 0.7 cup
- Napa cabbage kimchi — 0.5 cup
- Perilla leaves — 5 pc
- Water — 0.8 cup
- Sesame oil — 1 tsp