Cucumber Tuna Bibimbap 2

Name: Cucumber Tuna Bibimbap 2
Yield: 452 g
Ingredients: Bbaego Bium 59kcal Fermented Konjac Rice Brown Rice 39 150 g; Gwangcheon Seaweed 2 g; Happy Bean Firm Large Tofu 100 g; Light Tuna 50 g; Onion 70 half onion (1/2 piece); Fresh Cucumber 60 serving; Sempio Soy Sauce 10 ml; Apple Vinegar 10 ml

260 kcal

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Ingredients

Main ingredients

Bbaego Bium 59kcal Fermented Konjac Rice Brown Rice 39 150 g
Gwangcheon Seaweed 2 g
Happy Bean Firm Large Tofu 100 g
Light Tuna 50 g
Onion 1 half onion (1/2 piece)
Fresh Cucumber 1 serving

Seasonings/Sauce

Sempio Soy Sauce 10 ml
Apple Vinegar 10 ml

Nutrition summary

Carbohydrates 27.07 g 40%

Protein 18.58 g 28%

Fat 9.73 g 32%

Serving size 452g

Cooking steps

1

Thinly slice the cucumber and carrot into strips.
2

Drain the oil from the tuna using a strainer.
3

Place the rice in a bowl.
4

Top the rice with sliced cucumber, carrot, tuna, and seaweed flakes.
5

Add gochujang (Korean red chili paste) and sesame oil.
6

Mix all ingredients evenly.

Cucumber Tuna Bibimbap 2

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