Perilla Sprout Doenjang Rice Bowl recipe - ingredients, nutrition and when to eat it
This summer home-style rice bowl is made with blanched perilla sprouts tossed with rice and a doenjang sauce.
This summer home-style rice bowl is made with blanched perilla sprouts tossed with rice and a doenjang sauce. The sprouts’ fragrant aroma pairs with the rich, savory taste of doenjang, making it a simple lunch or dinner.
Vegetables · 20 minutes to cook
Tips: Blanch the perilla sprouts briefly, as cooking them too long can dull their aroma.
Tips: Doenjang varies in saltiness, so add the seasoning a little at a time and adjust to taste.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Perilla shoots — 1 handful
- Doenjang (Korean soybean paste) — 1 Tbsp
- Sesame oil — 1 tsp
- Whole sesame seeds — 1 tsp
- Minced garlic — 0.5 tsp
- Water — 1 Tbsp