Cucumber Tuna Bibimbap

Name: Cucumber Tuna Bibimbap
Yield: 462 g
Ingredients: Sriracha Sauce 15 g; Sesame Oil 10 spoon; Chungjungone Sunshine Brewed Soy Sauce Rich Flavor 15 g; Allulose Smart 15 g; Apple Cider Vinegar 15 tablespoon; Seasoned Seaweed Flakes 50g 10 g; 100% Brown Rice Cooked Rice 130 g; Fresh Cucumber 60 serving; Fried Egg 92 piece; Sajo Tuna (Oil Drained) 100 g

706 kcal

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

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Ingredients

Main ingredients

Sriracha Sauce 15 g
Sesame Oil 1 spoon
Chungjungone Sunshine Brewed Soy Sauce Rich Flavor 15 g
Allulose Smart 15 g
Apple Cider Vinegar 1 tablespoon
Seasoned Seaweed Flakes 50g 10 g
100% Brown Rice Cooked Rice 130 g
Fresh Cucumber 1 serving
Fried Egg 2 piece
Sajo Tuna (Oil Drained) 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 74.54 g 40%

Protein 40.04 g 21%

Fat 32.47 g 39%

Serving size 462g

Cooking steps

1

Slice cucumber and carrot thinly.
2

Drain the oil from the canned tuna and prepare it.
3

Place the vegetables and tuna on top of the rice.
4

Add gochujang and sesame oil.
5

Mix all the ingredients evenly to finish.

Cucumber Tuna Bibimbap

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