Mushroom Bibimbap with Perilla Oil recipe - ingredients, nutrition and when to eat it
A hearty rice bowl with sautéed mushrooms and vegetables, finished with fragrant perilla oil and mixed together before eating.
A hearty rice bowl with sautéed mushrooms and vegetables, finished with fragrant perilla oil and mixed together before eating. Its savory, delicate flavors make it a lovely choice for lunch or dinner in the fall.
Rice bowls · 20 minutes to cook
Nutrition (per 404g serving): 492.3 kcal · protein 11.2g · carbohydrate 76.7g · fat 16.3g · sodium 418.2mg
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: Spread the mushrooms out in the pan without overlapping them so they release less moisture and keep their aroma.
Tips: If the vegetables are already salty, a little soy sauce while cooking is enough.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Mushrooms — 100 g
- Perilla oil — 1 Tbsp
- Spinach — 40 g
- Carrot — 30 g
- Soy sauce — 1 tsp
- Garlic — 0.5 tsp
- Sesame seeds — 1 tsp