Kimchi and Scallion Oil Bibimbap recipe - ingredients, nutrition and when to eat it
A simple bibimbap made by tossing finely chopped kimchi and scallion oil with rice and topping it with crushed seaweed.
A simple bibimbap made by tossing finely chopped kimchi and scallion oil with rice and topping it with crushed seaweed. The nutty scallion oil pairs well with the tangy, crunchy kimchi. The ingredients come together quickly, making it a good choice for lunch or a late-night snack.
Rice bowls · 10 minutes to cook
Tips: If there’s a lot of kimchi juice, squeeze it out lightly before frying so the rice won’t get as soggy.
Tips: Make the scallion oil slowly over low heat so the scallions don’t burn and can release their aroma.
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Ingredients (1 serving)
- Rice — 1 bowl
- Napa cabbage kimchi — 0.5 cup
- Scallions — 1 Tbsp
- Sesame oil — 1 Tbsp
- Crushed seaweed — 1 Tbsp
- Whole sesame seeds — 1 tsp