Heat perilla oil in a pot and sauté chopped onion until softened. You can substitute onion with green onion if preferred.

Add zucchini (optional) and continue sautéing. If zucchini is unavailable, skip or use finely chopped potatoes.

Add 1 bowl of cooked rice and pour kelp-infused water. Bring to a boil.

Once boiling, add perilla powder and chopped chives. Stir well.