07.15 Cucumber Bibimbap

Name: 07.15 Cucumber Bibimbap
Yield: 260 g
Ingredients: Paego Bium Fermented Konjac Rice with Brown Rice 39 150 g; Steamed Chicken Breast Original 50 pack; Sajo Tuna 30 can; Fresh Cucumber 30 serving

Difficulty NORMAL 197 kcal

#Cucumber Bibimbap #Summer Special #Bibimbap #Vegetable Rice #Healthy Food #Diet Meal #Easy Recipe #One Bowl Dish #Vegan Friendly #Korean Food

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Ingredients

Main ingredients

Paego Bium Fermented Konjac Rice with Brown Rice 39 150 g
Steamed Chicken Breast Original 0.5 pack
Sajo Tuna 0.3 can
Fresh Cucumber 0.5 serving

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 18.2 g 35%

Protein 18.02 g 35%

Fat 6.71 g 29%

Serving size 260g

Cooking steps

1

Wash the cucumber thoroughly and slice it thinly.
2

Cut the carrot and zucchini into thin strips, then lightly salt them.
3

Squeeze the moisture out of boiled spinach and season it.
4

Put rice in a bowl and top it with the prepared vegetables, seaweed flakes, and a fried egg.
5

Mix everything together with spicy gochujang sauce.

07.15 Cucumber Bibimbap

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