Cucumber Tuna Bibimbap

Name: Cucumber Tuna Bibimbap
Yield: 597.5 g
Ingredients: Sweet Corn 30 g; Canned Tuna 100 can (1/2); Onion 45 pc; Fresh Cucumber 150 pc; Cooked Brown Rice (Hetbahn) 130 pc; Raw Egg 55 pc; Sesame Oil 10 tbsp; Sesame Seeds 7.5 tbsp; Minced Garlic 5 tsp; Apple Vinegar 15 ml; Allulose Syrup 20 tbsp; Soy Sauce 15 g; Dried Seaweed Flakes 15 g

706 kcal

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Ingredients

Main ingredients

Sweet Corn 30 g
Canned Tuna 1 can (1/2)
Onion 0.3 pc
Fresh Cucumber 0.5 pc
Cooked Brown Rice (Hetbahn) 1 pc

Seasonings/Sauce

Raw Egg 55 pc
Sesame Oil 10 tbsp
Sesame Seeds 7.5 tbsp
Minced Garlic 5 tsp
Apple Vinegar 15 ml
Allulose Syrup 20 tbsp
Soy Sauce 15 g
Dried Seaweed Flakes 15 g

Nutrition summary

Carbohydrates 78.42 g 47%

Protein 41.74 g 25%

Fat 20.74 g 28%

Serving size 597.5g

Cooking steps

1

Julienne the cucumber and carrot.
2

Thinly slice the onion.
3

Drain the oil from the canned tuna using a strainer.
4

Place rice in a bowl, then top with the prepared vegetables and tuna.
5

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

Cucumber Tuna Bibimbap

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