Didimini Cucumber Pepper Doenjang Bibimbap

Press the oil out of the canned tuna with a spoon.

Cut 4 cucumber peppers into bite-sized pieces.

Finely chop 1 Cheongyang chili pepper and mince 2-3 garlic cloves. Place them in a small bowl and add 1 tablespoon low-sodium soybean paste (or 1/2~1/3 tablespoon regular soybean paste), 2/3 tablespoon allulose, 1 tablespoon apple vinegar, and 2 tablespoons perilla oil. Mix well.

In a bowl, add the drained tuna and cucumber peppers, then add the konjac rice. Tear 2 sheets of dried seaweed and add them in.

Top the bibimbap with the prepared doenjang sauce and mix everything together.

Finish by sprinkling sesame seeds as desired.