Cucumber Bibimbap

Name: Cucumber Bibimbap
Total time: 10 min
Yield: 301.7 g
Ingredients: Lean Tuna 85 g; 100% Brown Rice (130g cooked) 130 g; Fresh Cucumber 60 serving; Perilla Oil 4.2 tablespoon; Sesame Oil 5 g; Apple Vinegar 5 g; Soy Sauce 8 serving; Mayonnaise 4.5 spoon

Cook 10 min Difficulty EASY 501 kcal

#Cucumber Bibimbap #Cucumber Dish #Bibimbap #Summer Recipe #Healthy Food #Vegetable Bibimbap #Vegetarian #Diet Recipe #Korean Food #Easy Recipe

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Ingredients

Main ingredients

Lean Tuna 85 g
100% Brown Rice (130g cooked) 130 g
Fresh Cucumber 1 serving

Seasonings/Sauce

Perilla Oil 4.2 tablespoon
Sesame Oil 5 g
Apple Vinegar 5 g
Soy Sauce 8 serving
Mayonnaise 4.5 spoon

Nutrition summary

Carbohydrates 45.83 g 36%

Protein 21.18 g 17%

Fat 26.86 g 47%

Serving size 301.7g

Cooking steps

1

Wash the cucumber thoroughly and slice it thinly.
2

Prepare the vegetables such as carrot, spinach, and soybean sprouts.
3

Season each vegetable with salt and sesame oil.
4

Put rice in a bowl and arrange the vegetables and cucumber on top.
5

Drizzle gochujang, sesame oil, and ground sesame seeds over the cucumbers.
6

Mix all the ingredients well to finish.

Cucumber Bibimbap

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