Cucumber Bibimbap

Name: Cucumber Bibimbap
Total time: 20 min
Yield: 320 g
Ingredients: White Rice 100 g; Low-Sugar Stir-Fried Gochujang 15 g; Dongwon Tuna 30 g; Tofu 105 g; Fresh Cucumber 70 g

Cook 20 min Difficulty EASY 327 kcal

#low-calorie #diet #vegan

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Ingredients

Main ingredients

White Rice 100 g
Low-Sugar Stir-Fried Gochujang 15 g
Dongwon Tuna 30 g
Tofu 105 g
Fresh Cucumber 70 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 42.72 g 54%

Protein 17.67 g 22%

Fat 8.36 g 24%

Serving size 320g

Cooking steps

1

Peel the cucumber and cut it into bite-sized pieces.
2

Microwave the tofu for 1 minute and cut it into small pieces.
3

Place rice in a bowl and add both cucumber and tofu on top.
4

Add tuna, seaweed flakes, and gochujang on top.
5

Mix everything together.

Cucumber Bibimbap

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