Cucumber Tuna Bibimbap

Name: Cucumber Tuna Bibimbap
Total time: 10 min
Yield: 445 g
Ingredients: Fried Egg 46 piece; Sriracha Sauce 5 g; Vegan Mayonnaise 5 g; Dark Soy Sauce 15 ml; Sesame Oil 10 spoon; Myungga Traditional Laver 4 g; Fresh Cucumber 150 ea; Canned Tuna 90 g; Brown Rice 120 g

Cook 10 min Difficulty EASY 577 kcal

#Cucumber Tuna Bibimbap #Tuna Bibimbap #Cucumber Bibimbap #One Bowl Dish #Bibimbap #Summer Dish #Quick Meal #Diet Meal #Home-Cooked Meal #Tuna Recipe

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Ingredients

Main ingredients

Fried Egg 1 piece
Sriracha Sauce 5 g
Vegan Mayonnaise 5 g
Dark Soy Sauce 15 ml
Sesame Oil 1 spoon
Myungga Traditional Laver 4 g
Fresh Cucumber 0.5 ea
Canned Tuna 90 g
Brown Rice 120 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 56.43 g 39%

Protein 38.07 g 26%

Fat 22.42 g 35%

Serving size 445g

Cooking steps

1

Wash the cucumber thoroughly and cut it into thin strips.
2

Drain the oil from the tuna and prepare it.
3

Put rice in a bowl.
4

Place the cucumber and tuna on top of the rice.
5

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

Mix all the ingredients well.

Cucumber Tuna Bibimbap

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