Aged Kimchi and Perilla Oil Bibimbap recipe - ingredients, nutrition and when to eat it
This bowl is made by mixing finely chopped aged kimchi and fragrant perilla oil into rice, then adding crumbled seaweed.
This bowl is made by mixing finely chopped aged kimchi and fragrant perilla oil into rice, then adding crumbled seaweed. The tangy, slightly spicy kimchi pairs with the aroma of perilla oil. It’s just right for a quick lunch or dinner.
Rice bowls · 10 minutes to cook
Tips: If the aged kimchi is very sour, rinse it once in cold water and squeeze it dry before using.
Tips: Add the perilla oil at the end to preserve its nutty aroma.
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Ingredients (1 serving)
- Rice — 1 bowl
- Aged kimchi — 60 g
- Perilla oil — 1 Tbsp
- Crumbled seaweed — 1 Tbsp
- Toasted sesame seeds — 0.5 tsp