Tomato Gochujang Bibimbap

Name: Tomato Gochujang Bibimbap
Total time: 20 min
Yield: 635.7 g
Ingredients: Arugula 20 g; Multi-grain Rice 130 g; Gochujang (Korean Chili Paste) 30 g; Perilla Oil 13 g; Hemp Seed 5 g; Onion 35 회분(1/2개); Cheongyang Chili Pepper 5.2 ea; Fresh Cucumber 150 ea; Cherry Tomato 247.5 ea

Cook 20 min Difficulty EASY 469 kcal

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Ingredients

Main ingredients

Arugula 20 g
Multi-grain Rice 130 g
Gochujang (Korean Chili Paste) 30 g
Perilla Oil 13 g
Hemp Seed 5 g
Onion 0.5 회분(1/2개)
Cheongyang Chili Pepper 1 ea
Fresh Cucumber 0.5 ea
Cherry Tomato 15 ea

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 71.66 g 57%

Protein 14.2 g 11%

Fat 17.54 g 31%

Serving size 635.7g

Cooking steps

1

Cut the tomato, onion, cucumber, and perilla leaves into bite-sized pieces.
2

Place the rice in a bowl.
3

Put the chopped vegetables on top of the rice.
4

In a bowl, mix gochujang, olive oil, vinegar, and sugar to make the bibimbap sauce.
5

Drizzle the sauce over the ingredients.
6

Cook a fried egg and place it on top.
7

Mix everything well and enjoy.

Tomato Gochujang Bibimbap

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