Spicy Pollock Roe, Cucumber, and Tofu Bibimbap

Name: Spicy Pollock Roe, Cucumber, and Tofu Bibimbap
Total time: 10 min
Yield: 360 g
Ingredients: Spicy Pollock Roe (Alaska Pollock Eggs) 20 g; Poached Egg 50 piece; Fresh Cucumber 60 g; Brown Rice 65 g; Donghae Soft Tofu 150 g; Soy Sauce 10 ml; Sesame Oil 5 g

Cook 10 min Difficulty EASY 354 kcal

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

Spicy Pollock Roe, Cucumber, and Tofu Bibimbap finished dish

Ingredients

Main ingredients

Spicy Pollock Roe (Alaska Pollock Eggs) 20 g
Poached Egg 1 piece
Fresh Cucumber 60 g
Brown Rice 65 g
Donghae Soft Tofu 150 g

Seasonings/Sauce

Soy Sauce 10 ml
Sesame Oil 5 g

Nutrition summary

Carbohydrates 31.4 g 30%

Protein 25.56 g 24%

Fat 21.16 g 46%

Serving size 360g

Cooking steps

1

Thinly slice the cucumber, lightly salt it, and squeeze out the moisture.
2

Wrap the tofu in a paper towel to remove excess water, then break it into bite-sized pieces by hand.
3

Remove the membrane from the pollock roe and prepare only the eggs.
4

Place the tofu, cucumber, and pollock roe on top of the rice.
5

Mix everything together with sesame oil, soy sauce, and seaweed flakes to taste.

Spicy Pollock Roe, Cucumber, and Tofu Bibimbap

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