Cucumber Pepper Tuna Doenjang Rice

Name: Cucumber Pepper Tuna Doenjang Rice
Total time: 5 min
Yield: 629 g
Ingredients: Green Leaf Lettuce (raw) 100 g; Doenjang (Korean soybean paste) 10 g; Perilla Oil 14 tablespoon; Cheongyang Chili Pepper 20 g; Cucumber Pepper (Crunchy Pepper) 200 g; Light Tuna The Mild 135 can; Fermented Konjac Brown Rice 150 serving

Cook 5 min Difficulty EASY 480 kcal

#low sugar #high protein #low carb #low calorie

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Ingredients

Main ingredients

Green Leaf Lettuce (raw) 100 g
Doenjang (Korean soybean paste) 10 g
Perilla Oil 1 tablespoon
Cheongyang Chili Pepper 20 g
Cucumber Pepper (Crunchy Pepper) 200 g
Light Tuna The Mild 1 can
Fermented Konjac Brown Rice 1 serving

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 50.61 g 40%

Protein 32.27 g 25%

Fat 19.63 g 35%

Serving size 629g

Cooking steps

1

Finely chop cucumber pepper and onion.
2

Add sesame oil to a pan and sauté the onion.
3

Add tuna and stir-fry together.
4

Add cucumber pepper and season lightly with salt.
5

Place rice in a bowl and top with the stir-fried ingredients.
6

Mix with a bit of doenjang (Korean soybean paste) and enjoy.

Cucumber Pepper Tuna Doenjang Rice

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