Zucchini Bibimbap

Name: Zucchini Bibimbap
Total time: 28 min
Yield: 195 g
Ingredients: Fried Egg 46 piece; Zucchini (Raw) 125 g; Sesame oil 1 spoon; Brown Sugar 1 g; Red Pepper Powder 1 g; Minced Garlic 4 g; Ground Black Pepper 1 g; Canola Oil 8 ml; Salted Shrimp 4 g; Tuna Sauce 4 ml

Cook 28 min Difficulty EASY 216 kcal

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Ingredients

Main ingredients

Fried Egg 1 piece
Zucchini (Raw) 125 g

Seasonings/Sauce

Sesame oil 1 spoon
Brown Sugar 1 g
Red Pepper Powder 1 g
Minced Garlic 4 g
Ground Black Pepper 1 g
Canola Oil 8 ml
Salted Shrimp 4 g
Tuna Sauce 4 ml

Nutrition summary

Carbohydrates 13.88 g 24%

Protein 9.37 g 16%

Fat 14.96 g 59%

Serving size 195g

Cooking steps

1

Slice the zucchini into half-moon shapes.
2

Julienne the carrot and onion.
3

Beat the eggs and scramble them.
4

Heat a pan with cooking oil, stir-fry the zucchini, carrot, and onion separately, and season with salt.
5

Put rice in a bowl, then top with the stir-fried vegetables and scrambled egg.
6

Mix with gochujang and sesame oil before eating.

Zucchini Bibimbap

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