Egg and Tuna Bibimbap

Name: Egg and Tuna Bibimbap
Yield: 449.5 g
Ingredients: boiled egg 45 piece; low-calorie bibim sauce 50 g; sesame oil 4.5 ml; light tuna the mild 100 g; perilla leaf 50 g; lettuce for wrap 50 serving; brown rice quinoa 150 g

353 kcal

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Ingredients

Main ingredients

boiled egg 1 piece
low-calorie bibim sauce 50 g
sesame oil 4.5 ml
light tuna the mild 100 g
perilla leaf 50 g
lettuce for wrap 1 serving
brown rice quinoa 150 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 37.63 g 39%

Protein 30.93 g 32%

Fat 12.28 g 29%

Serving size 449.5g

Cooking steps

1

Wash the rice and cook it
2

Beat the eggs and cook them as scrambled eggs
3

Drain the oil from the canned tuna and prepare it
4

Julienne the cucumber and carrot
5

Place the prepared ingredients (scrambled eggs, tuna, cucumber, carrot) on top of the rice
6

Add gochujang (Korean chili paste) and sesame oil
7

Mix all the ingredients well and serve

Egg and Tuna Bibimbap

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