Cucumber Tofu Kimchi Bibimbap

Name: Cucumber Tofu Kimchi Bibimbap
Total time: 10 min
Yield: 425 g
Ingredients: Jidopyo Traditional Seaweed 5 g; Napa Cabbage Kimchi 70 g; Gomgom Brown Rice Konjac Rice 85 g; Tofu 150 g; Fresh Cucumber 80 g; Allulose Syrup 20 스푼; Soy Sauce 15 ml

Cook 10 min Difficulty EASY 274 kcal

#Bibimbap #Cucumber Bibimbap #Tofu Dish #Kimchi Dish #Korean Food #Healthy Meal #Vegetarian #Simple Recipe #Summer Food #Home-Cooked

Image coming soon

Ingredients

Main ingredients

Jidopyo Traditional Seaweed 5 g
Napa Cabbage Kimchi 70 g
Gomgom Brown Rice Konjac Rice 85 g
Tofu 150 g
Fresh Cucumber 80 g

Seasonings/Sauce

Allulose Syrup 20 스푼
Soy Sauce 15 ml

Nutrition summary

Carbohydrates 47.03 g 54%

Protein 15.94 g 18%

Fat 10.43 g 27%

Serving size 425g

Cooking steps

1

Slice cucumber, tofu, and kimchi into bite-size pieces.
2

Pan-fry the tofu with oil until golden, then let it cool.
3

Stir-fry the kimchi in a pan to evaporate moisture, then let it cool.
4

Place cooked rice in a bowl, then top with prepared cucumber, tofu, and kimchi.
5

Add gochujang, sesame oil, and sesame seeds, then mix well and enjoy.

Cucumber Tofu Kimchi Bibimbap

AI 영양사 앤디