Cucumber Bibimbap

Name: Cucumber Bibimbap
Total time: 5 min
Yield: 764 g
Ingredients: Raw cabbage 70 Serving; Perilla leaves 20 g; King oyster mushroom 100 g; Boiled chicken breast 120 g; White rice 120 g; Fresh cucumber 100 g; Perilla oil 14 Tablespoon; Brown rice vinegar 100 ml; Allulose syrup 20 Spoon; Dark soy sauce 100 Hwehboon

Dice cabbage, mushrooms, and cucumber (remove seeds). Shred cabbage, mushrooms, and chicken breast. Mix 1.5 tablespoons soy sauce, 1 tablespoon allulose, 1 tablespoon vinegar, and 1 tablespoon perilla oil. Toss everything and wrap with leafy vegetables to enjoy.

Cook 5 min Difficulty EASY 642 kcal

#diet #low-calorie #vegan

Ingredients

Main ingredients

Raw cabbage 1 Serving
Perilla leaves 20 g
King oyster mushroom 100 g
Boiled chicken breast 120 g
White rice 120 g
Fresh cucumber 100 g

Seasonings/Sauce

Perilla oil 14 Tablespoon
Brown rice vinegar 100 ml
Allulose syrup 20 Spoon
Dark soy sauce 100 Hwehboon

Nutrition summary

Carbohydrates 87.55 g 50%

Protein 52.29 g 30%

Fat 16.03 g 21%

Serving size 764g

Cooking steps

1

Dice cabbage, mushrooms, and cucumber (remove seeds)
2

Lightly sauté cabbage and mushrooms with a little olive oil, season with salt and pepper until slightly wilted

Cucumber Bibimbap

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