Cucumber Bibimbap

273 kcal
#Cucumber Bibimbap #Bibimbap #Korean Cuisine #Vegetable Bibimbap #Vegetable Dish #Easy Recipe #Cucumber Dish #Summer Recipe #Home-cooked Meal #Healthy Food
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Ingredients
Main ingredients
  • Sesame Oil 2 g
  • Gochujang (Korean Chili Paste) 5 g
  • Fresh Cucumber 1 serving
  • Fried Egg (Salt Excluded) 55 g
  • Steamed White Rice 100 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates 42.11 g 60%
Protein 10.18 g 15%
Fat 7.9 g 25%
Serving size 222g
Cooking steps
  1. 1

    Wash the cucumber thoroughly and julienne it.

  2. 2

    Julienne the carrot and zucchini as well.

  3. 3

    Boil the spinach and squeeze out the excess water.

  4. 4

    Lightly oil a pan and stir-fry the carrot and zucchini separately, seasoning with salt.

  5. 5

    Place rice in a bowl.

  6. 6

    Arrange the prepared vegetables and cucumber on top of the rice.

  7. 7

    Add a fried or boiled egg.

  8. 8

    Mix with gochujang, sesame oil, and sesame seeds.

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