Cucumber Tuna Bibimbap

Name: Cucumber Tuna Bibimbap
Total time: 5 min
Yield: 223 g
Ingredients: Olive Oil Seasoned Seaweed Flakes 4 g; Poached Egg 50 piece; Light Tuna The Mild 100g 80 g; Fresh Cucumber 60 serving; Apple Vinegar 10 ml; Allulose Syrup 10 spoon; Soy Sauce for Seasoning 4 ml; Taeyangcho Red Pepper Powder 5 g

Cook 5 min Difficulty EASY 211 kcal

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Ingredients

Main ingredients

Olive Oil Seasoned Seaweed Flakes 4 g
Poached Egg 1 piece
Light Tuna The Mild 100g 80 g
Fresh Cucumber 1 serving

Seasonings/Sauce

Apple Vinegar 10 ml
Allulose Syrup 10 spoon
Soy Sauce for Seasoning 4 ml
Taeyangcho Red Pepper Powder 5 g

Nutrition summary

Carbohydrates 13.2 g 21%

Protein 21.68 g 35%

Fat 11.91 g 43%

Serving size 223g

Cooking steps

1

Julienne the cucumber and carrot.
2

Drain the oil from the tuna using a strainer.
3

Place rice in a bowl and top with cucumber, carrot, and tuna.
4

Add gochujang, sesame oil, and ground sesame seeds.
5

Mix all the ingredients evenly to finish.

Cucumber Tuna Bibimbap

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