Cucumber Tuna Bibimbap

Name: Cucumber Tuna Bibimbap
Yield: 502 g
Ingredients: Fried Egg (without salt) 55 g; Raw Cabbage 70 serving; Fresh Cucumber 150 piece; Mild Tuna 87 g; White Rice 100 g; Allulose Syrup 20 spoon; Apple Vinegar 5 ml; Brewed Soy Sauce 10 g; Sriracha Sauce 5 g

419 kcal

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Ingredients

Main ingredients

Fried Egg (without salt) 55 g
Raw Cabbage 1 serving
Fresh Cucumber 0.5 piece
Mild Tuna 87 g
White Rice 100 g

Seasonings/Sauce

Allulose Syrup 20 spoon
Apple Vinegar 5 ml
Brewed Soy Sauce 10 g
Sriracha Sauce 5 g

Nutrition summary

Carbohydrates 64.89 g 53%

Protein 29.22 g 24%

Fat 12.84 g 23%

Serving size 502g

Cooking steps

1

Wash the cucumber thoroughly and slice it thinly.
2

Drain the oil from the tuna using a strainer.
3

Place rice in a bowl and top with cucumber and tuna.
4

Add soy sauce, sesame oil, and crushed sesame seeds, then mix well.
5

Add seaweed flakes and gochujang to taste.

Cucumber Tuna Bibimbap

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