Half Lentil Bean Half & Half Kimbap💓

Name: Half Lentil Bean Half & Half Kimbap💓
Yield: 346 g
Ingredients: Room Temperature Chicken Breast Truffle Cream 60 g; Lentil Bean Konjac Rice 75 g; Dongwon Tuna Chunk in Water 50 can; Fresh Cucumber 100 g; Pure Avocado Oil 2 ml; Fresh Carrot 50 g; Double-Roasted Kimbap Seaweed 9 g

240 kcal

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Ingredients

Main ingredients

Room Temperature Chicken Breast Truffle Cream 60 g
Lentil Bean Konjac Rice 75 g
Dongwon Tuna Chunk in Water 0.5 can
Fresh Cucumber 100 g
Pure Avocado Oil 2 ml
Fresh Carrot 50 g
Double-Roasted Kimbap Seaweed 9 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 28.7 g 45%

Protein 26.62 g 41%

Fat 4.04 g 14%

Serving size 346g

Cooking steps

1

Boil the lentil beans and prepare them.
2

Julienne carrots, cucumbers, pickled radish, and other vegetables.
3

Mix salt and sesame oil into the rice.
4

Spread the rice thinly over the seaweed sheet.
5

On the left side, place the boiled lentil beans; on the right side, add the usual kimbap ingredients.
6

Roll up the kimbap in a half & half style.
7

Cut into bite-sized pieces.

Half Lentil Bean Half & Half Kimbap💓

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