Pollock Roe and Cucumber Bibimbap

Name: Pollock Roe and Cucumber Bibimbap
Total time: 10 min
Yield: 322 g
Ingredients: light mayonnaise 20 g; fresh cucumber 100 g; fried egg 46 pcs; salted pollock roe 30 serving; steamed white rice 126 bowl

Cook 10 min Difficulty EASY 401 kcal

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Ingredients

Main ingredients

light mayonnaise 20 g
fresh cucumber 100 g
fried egg 1 pcs
salted pollock roe 1 serving
steamed white rice 0.6 bowl

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 67.02 g 59%

Protein 18.42 g 16%

Fat 12.75 g 25%

Serving size 322g

Cooking steps

1

Thinly slice the cucumber and salt it for 10 minutes.
2

Rinse the salted cucumber in cold water and squeeze out the moisture.
3

Remove the membrane from the pollock roe and set aside the eggs.
4

Add pollock roe, cucumber, seaweed flakes, sesame seeds, and chopped green onions on top of rice.
5

Drizzle with sesame oil and soy sauce, then mix well before eating.

Pollock Roe and Cucumber Bibimbap

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