Pork Shoulder Cucumber Bibimbap

Name: Pork Shoulder Cucumber Bibimbap
Total time: 10 min
Yield: 403 g
Ingredients: Kwangcheon seaweed 5 g; Fresh cucumber 115 g; Fresh cabbage 40 g; Pork shoulder 90 g; Black soybean rice 90 g; Hot chili sauce 20 g; Minced garlic 5 teaspoon; Sesame seeds (roasted) 3 g; Sesame oil 5 g; Low-sodium fermented kelp soy sauce 10 ml; Brewed vinegar 10 g; Allulose syrup 10 spoon

Cook 10 min Difficulty EASY 426 kcal

#low carb #high protein #low calorie

Pork Shoulder Cucumber Bibimbap finished dish

Ingredients

Main ingredients

Kwangcheon seaweed 5 g
Fresh cucumber 115 g
Fresh cabbage 40 g
Pork shoulder 90 g
Black soybean rice 90 g

Seasonings/Sauce

Hot chili sauce 20 g
Minced garlic 5 teaspoon
Sesame seeds (roasted) 3 g
Sesame oil 5 g
Low-sodium fermented kelp soy sauce 10 ml
Brewed vinegar 10 g
Allulose syrup 10 spoon

Nutrition summary

Carbohydrates 53.47 g 47%

Protein 27.08 g 24%

Fat 15.05 g 30%

Serving size 403g

Cooking steps

1

Cut the pork shoulder into bite-sized pieces.
2

Wash the cucumber thoroughly and slice it thinly.
3

Stir-fry the pork shoulder in a pan with olive oil, seasoning with salt and pepper.
4

Place the stir-fried pork and sliced cucumber on top of the rice.
5

Mix and enjoy with gochujang or soy sauce.

Pork Shoulder Cucumber Bibimbap

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