Perilla Oil Mushroom Bibimbap recipe - ingredients, nutrition and when to eat it
This home-style rice bowl is made with warm rice topped with sautéed mushrooms and seasoned greens, then mixed with fragrant perilla oil.
This home-style rice bowl is made with warm rice topped with sautéed mushrooms and seasoned greens, then mixed with fragrant perilla oil. Its mild, savory flavor makes it an easy choice for lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 379g serving): 525.1 kcal · protein 10.9g · carbohydrate 74.7g · fat 20.7g · sodium 411.3mg
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: Add the perilla oil after turning off the heat to preserve its aroma.
Tips: Spread the mushrooms out in the pan without overlapping so they release less moisture and sauté up nicely.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Mushrooms — 100 g
- Spinach — 40 g
- Perilla oil — 1 Tbsp
- Soy sauce — 1 tsp
- Minced garlic — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Cooking oil — 1 tsp