Cucumber Seaweed Chicken Bibimbap

Name: Cucumber Seaweed Chicken Bibimbap
Total time: 10 min
Yield: 308 g
Ingredients: fresh cucumber 60 serving; brown rice 150 g; poached egg 50 egg; fresh garlic 3 clove; brown rice vinegar 10 g; allulose syrup 20 spoon; soy sauce 15 tablespoon

Cook 10 min Difficulty EASY 347 kcal

#bibimbap #cucumber #seaweed #chicken breast #healthy food #low calorie #Korean cuisine #diet #easy recipe

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Ingredients

Main ingredients

fresh cucumber 1 serving
brown rice 150 g
poached egg 1 egg

Seasonings/Sauce

fresh garlic 3 clove
brown rice vinegar 10 g
allulose syrup 20 spoon
soy sauce 15 tablespoon

Nutrition summary

Carbohydrates 74.01 g 72%

Protein 13.17 g 13%

Fat 7.15 g 16%

Serving size 308g

Cooking steps

1

Cut the cucumber, seaweed, and chicken breast into bite-sized pieces.
2

Put the rice in a bowl.
3

Place the sliced cucumber, seaweed, and chicken breast on top of the rice.
4

Add the bibim sauce (gochujang, sesame oil, roasted sesame seeds, etc.).
5

Mix all the ingredients evenly.

Cucumber Seaweed Chicken Bibimbap

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