Mini Cucumber Bibimbap.

Name: Mini Cucumber Bibimbap.
Total time: 10 min
Yield: 390.2 g
Ingredients: White Rice 100 g; Soozis Chicken Breast 100 g; Fresh Cucumber 150 pcs; Cheongyang Chili Pepper 5.2 pcs; Sesame Oil 5 spoon; Stevia 10 g; Apple Vinegar 10 ml; Dark Soy Sauce 10 ml

Cook 10 min Difficulty EASY 348 kcal

#Low calorie #Diet #Low carb #Vegan

Ingredients

Main ingredients

White Rice 100 g
Soozis Chicken Breast 100 g
Fresh Cucumber 0.5 pcs

Seasonings/Sauce

Cheongyang Chili Pepper 5.2 pcs
Sesame Oil 5 spoon
Stevia 10 g
Apple Vinegar 10 ml
Dark Soy Sauce 10 ml

Nutrition summary

Carbohydrates 52.99 g 54%

Protein 29.26 g 30%

Fat 6.84 g 16%

Serving size 390.2g

Cooking steps

1

Julienne the mini cucumbers and carrots thinly.
2

Remove moisture from the tofu with a kitchen towel and cut it into cubes.
3

Blanch the spinach in boiling water and squeeze out the excess water.
4

Heat cooking oil in a pan and fry the tofu until golden brown.
5

Place the prepared vegetables and tofu on top of the rice.
6

Mix with gochujang, sesame oil, and roasted sesame seeds.

Mini Cucumber Bibimbap.

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