Cucumber Cheongyang Pepper Tuna Doenjang Mixed Rice

Name: Cucumber Cheongyang Pepper Tuna Doenjang Mixed Rice
Total time: 15 min
Yield: 658.4 g
Ingredients: Topping Onion Flakes 5 g; Cheongyang Chili Pepper 10.4 pcs; Onion 70 half (1/2 piece); Fresh Cucumber 300 pcs; Multigrain Rice 105 serving; Gwangcheon Seaweed 5 g; Canned Tuna 100 g; Sesame Seeds 5 g; Perilla Oil 20 g; Apple Vinegar 15 g; Doenjang (Soybean Paste) 8 g; Fresh Garlic 15 clove

Diet Bibimbap Recipe

Cook 15 min Difficulty EASY 620 kcal

#low-carb #high-protein #low-calorie

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Ingredients

Main ingredients

Topping Onion Flakes 5 g
Cheongyang Chili Pepper 2 pcs
Onion 1 half (1/2 piece)
Fresh Cucumber 1 pcs
Multigrain Rice 0.5 serving
Gwangcheon Seaweed 5 g
Canned Tuna 100 g

Seasonings/Sauce

Sesame Seeds 5 g
Perilla Oil 20 g
Apple Vinegar 15 g
Doenjang (Soybean Paste) 8 g
Fresh Garlic 15 clove

Nutrition summary

Carbohydrates 54.4 g 36%

Protein 37.16 g 24%

Fat 26.73 g 40%

Serving size 658.4g

Cooking steps

1

Press the canned tuna with a spoon to drain the oil.
2

Cut 2 Cheongyang peppers into small bite-sized pieces.
3

Mince 2-3 cloves of garlic and put them in a sauce dish. Add 1 spoon of low-sodium doenjang (or 1/2~1/3 spoon of regular doenjang), 1 tablespoon apple vinegar, and 2 tablespoons perilla oil.
4

Put the prepared doenjang sauce over the rice and mix well.
5

Sprinkle sesame seeds to taste to finish.

Cucumber Cheongyang Pepper Tuna Doenjang Mixed Rice

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