Cucumber Seaweed Bibimbap (No Natto, Multigrain Rice Recipe)

Name: Cucumber Seaweed Bibimbap (No Natto, Multigrain Rice Recipe)
Total time: 10 min
Yield: 574 g
Ingredients: Chungyang Chili Pepper 45 g; Roasted Seaweed 10 serving; Fresh Cucumber 200 g; Sous Vide Black Pepper Whole Chicken Breast 100 piece; Multigrain Rice 150 g; Apple Vinegar 10 ml; Dark Soy Sauce 20 ml; Allulose Syrup 20 spoon; Minced Garlic 5 teaspoon; Perilla Oil 14 tablespoon

Cook 10 min Difficulty EASY 586 kcal

#Low Sugar #Low Calorie #Vegan

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Ingredients

Main ingredients

Chungyang Chili Pepper 45 g
Roasted Seaweed 1 serving
Fresh Cucumber 200 g
Sous Vide Black Pepper Whole Chicken Breast 1 piece
Multigrain Rice 150 g

Seasonings/Sauce

Apple Vinegar 10 ml
Dark Soy Sauce 20 ml
Allulose Syrup 20 spoon
Minced Garlic 5 teaspoon
Perilla Oil 14 tablespoon

Nutrition summary

Carbohydrates 86.49 g 53%

Protein 34.77 g 21%

Fat 18.06 g 25%

Serving size 574g

Cooking steps

1

Thinly slice the cucumber and carrot into julienne strips.
2

Wash the iceberg lettuce and cut into bite-sized pieces.
3

Place the brown multigrain rice in a bowl.
4

Arrange the prepared vegetables on top of the rice.
5

Shred roasted seaweed into small pieces and sprinkle over.
6

Finely slice chili pepper and green onion, then add on top.
7

Mix with soy sauce, sesame oil, and sesame seeds before eating.

Cucumber Seaweed Bibimbap (No Natto, Multigrain Rice Recipe)

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