Kimchi and Pork Belly Perilla Oil Bibimbap recipe - ingredients, nutrition and when to eat it
A bowl of warm rice topped with grilled pork belly and kimchi, then tossed with perilla oil.
A bowl of warm rice topped with grilled pork belly and kimchi, then tossed with perilla oil. Its nutty aroma brings together the tangy, spicy kimchi and rich pork. It’s a hearty choice for lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 406g serving): 761.1 kcal · protein 21.7g · carbohydrate 72.6g · fat 39.4g · sodium 496.8mg
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 is very ripe, add 1 tablespoon of water while stir-frying to mellow its sourness.
Tips: Drizzle the perilla oil over the rice after turning off the heat to preserve its nutty aroma.
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Ingredients (1 serving)
- Rice — 1 bowl
- Pork belly — 100 g
- Napa cabbage kimchi — 80 g
- Perilla oil — 1 tsp
- Green onion — 10 g
- Toasted sesame seeds — 0.5 tsp