Peppero Brown Rice Truffle Chicken Gimbap💓

Name: Peppero Brown Rice Truffle Chicken Gimbap💓
Yield: 431 g
Ingredients: Baegobi-um Fermented Konjac Brown Rice 39 150 g; Room Temperature Chicken Breast Truffle Cream 120 g; Fresh Cucumber 100 g; Pure Avocado Oil 2 ml; Fresh Carrot 50 g; Double Roasted Gimbap Seaweed 9 g

261 kcal

#Low Sugar #High Protein #Low Carb #Low Calorie

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Ingredients

Main ingredients

Baegobi-um Fermented Konjac Brown Rice 39 150 g
Room Temperature Chicken Breast Truffle Cream 120 g
Fresh Cucumber 100 g
Pure Avocado Oil 2 ml
Fresh Carrot 50 g
Double Roasted Gimbap Seaweed 9 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 29.7 g 42%

Protein 27.62 g 39%

Fat 5.75 g 18%

Serving size 431g

Cooking steps

1

Prepare brown rice.
2

Shred the chicken breast and set aside.
3

Mix the shredded chicken breast with truffle oil.
4

Spread the brown rice thinly over the seaweed sheet.
5

Place truffle chicken breast, cucumber cut into Peppero stick shapes, and carrots on top.
6

Roll the gimbap tightly.
7

Slice into bite-sized pieces.

Peppero Brown Rice Truffle Chicken Gimbap💓

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