Mini Cucumber Bibimbap!

Name: Mini Cucumber Bibimbap!
Total time: 10 min
Yield: 440.2 g
Ingredients: White Rice 150 g; Sujis Chicken Breast 100 g; Fresh Cucumber 150 개; Cheongyang Chili Pepper 5.2 개; Sesame Oil 5 스푼; Stevia 10 g; Apple Vinegar 10 ml; Soy Sauce 10 ml

Cook 10 min Difficulty EASY 428 kcal

#Mini Cucumber Bibimbap #Cucumber Dish #Bibimbap #Easy Recipe #One Bowl Recipe #Diet Food #Vegetarian Dish #Summer Food #Vegetable Bibimbap

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Ingredients

Main ingredients

White Rice 150 g
Sujis Chicken Breast 100 g
Fresh Cucumber 0.5 개

Seasonings/Sauce

Cheongyang Chili Pepper 5.2 개
Sesame Oil 5 스푼
Stevia 10 g
Apple Vinegar 10 ml
Soy Sauce 10 ml

Nutrition summary

Carbohydrates 70.91 g 60%

Protein 30.63 g 26%

Fat 6.98 g 13%

Serving size 440.2g

Cooking steps

1

Thinly slice the mini cucumbers and carrots.
2

Blanch the spinach briefly in boiling water, rinse in cold water, and squeeze out the moisture completely.
3

Place the rice in a bowl and top with the sliced mini cucumbers, carrots, spinach, and seaweed flakes.
4

Mix together with gochujang (Korean red pepper paste), sesame oil, and sesame seeds before eating.

Mini Cucumber Bibimbap!

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