Egg, Tofu, and Cucumber Bibimbap

Name: Egg, Tofu, and Cucumber Bibimbap
Yield: 550.2 g
Ingredients: Fresh Cucumber 60 serving; Tofu 225 block; Soy Sauce for Eggs 5 ml; Fried Egg (excluding salt) 110 g; Brown Rice & Konjac Rice 150 serving; Sesame Oil 0.2 g

502 kcal

#Bibimbap #Egg Dish #Tofu Dish #Cucumber Dish #One Bowl Meal #Home Cooking #Diet Meal #Simple Recipe #Healthy Food #Vegetarian

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Ingredients

Main ingredients

Fresh Cucumber 1 serving
Tofu 0.5 block
Soy Sauce for Eggs 5 ml
Fried Egg (excluding salt) 110 g
Brown Rice & Konjac Rice 1 serving
Sesame Oil 0.2 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 45.43 g 34%

Protein 38.35 g 29%

Fat 22.13 g 37%

Serving size 550.2g

Cooking steps

1

Wash and prepare tofu, cucumber, and eggs.
2

Cut the tofu into bite-sized pieces.
3

Julienne the cucumber.
4

Beat the eggs and cook them as scrambled eggs.
5

Put rice in a bowl.
6

Place the prepared tofu, cucumber, and scrambled eggs on top of the rice.
7

Add gochujang and sesame oil, then mix well.

Egg, Tofu, and Cucumber Bibimbap

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