Pumpkin Bibimbap

Name: Pumpkin Bibimbap
Yield: 500.5 g
Ingredients: Kamut Chickpea Brown Rice 100 g; Fried Egg 46 piece; Light Tuna The Mild 67.5 can; Pine Mushroom (Fresh) 50 g; Fresh Zucchini 100 g; Fresh Cabbage 100 g; Red Pepper Flakes 3 spoon; Minced Garlic 15 g; Sesame Oil 3 spoon; Low Sugar Oyster Sauce 5 g; Dark Soy Sauce 5 g; Muhwadang Gochujang 6 spoon

427 kcal

#Pumpkin Bibimbap #Vegetable Bibimbap #Vegan Recipe #Healthy Meal #Korean Cuisine #Diet Food #Home Cooking #Vegetable Dish #Simple Recipe #One Bowl Meal

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Ingredients

Main ingredients

Kamut Chickpea Brown Rice 100 g
Fried Egg 1 piece
Light Tuna The Mild 0.5 can
Pine Mushroom (Fresh) 50 g
Fresh Zucchini 100 g
Fresh Cabbage 100 g

Seasonings/Sauce

Red Pepper Flakes 3 spoon
Minced Garlic 15 g
Sesame Oil 3 spoon
Low Sugar Oyster Sauce 5 g
Dark Soy Sauce 5 g
Muhwadang Gochujang 6 spoon

Nutrition summary

Carbohydrates 56.86 g 48%

Protein 30.06 g 26%

Fat 13.54 g 26%

Serving size 500.5g

Cooking steps

1

Slice the zucchini thinly into half-moon shapes.
2

Prepare the carrot, onion, and spinach into bite-sized pieces.
3

Heat some cooking oil in a pan and stir-fry the zucchini.
4

Stir-fry each vegetable separately with a little salt.
5

Arrange the cooked vegetables attractively on top of warm rice.
6

Add gochujang, sesame oil, and ground sesame seeds, then mix well before eating.

Pumpkin Bibimbap

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