Natto Cucumber Bibimbap

Name: Natto Cucumber Bibimbap
Total time: 30 min
Yield: 258.5 g
Ingredients: Butterhead Lettuce 30 g; Dookon Rice Ball Soy Sauce Chicken Flavor 95 g; Stir-fried Seaweed Flakes 2 g; Cherry Tomato 48 pcs; Fresh Cucumber 30 serving; Hanki Ready Natto 44.5 pack; Sesame Seeds 1 g; Queens Bucket Perilla Oil 3 ml; Soy Sauce 5 serving

Cook 30 min Difficulty EASY 316 kcal

#Natto Bibimbap #Cucumber Bibimbap #Vegan Dish #Healthy Food #Korean Cuisine #Fermented Food #Rice Dish #Diet Meal #Easy Cooking #Soybean Recipe

Ingredients

Main ingredients

Butterhead Lettuce 30 g
Dookon Rice Ball Soy Sauce Chicken Flavor 95 g
Stir-fried Seaweed Flakes 2 g
Cherry Tomato 4 pcs
Fresh Cucumber 0.5 serving
Hanki Ready Natto 1 pack

Seasonings/Sauce

Sesame Seeds 1 g
Queens Bucket Perilla Oil 3 ml
Soy Sauce 5 serving

Nutrition summary

Carbohydrates 47.68 g 58%

Protein 12.02 g 15%

Fat 9.71 g 27%

Serving size 258.5g

Cooking steps

1

Wash the cucumber thoroughly and slice it thinly.
2

Julienne the carrot.
3

Put the rice in a bowl.
4

Top the rice with natto, cucumber, carrot, seaweed flakes, and chopped green onion.
5

Add gochujang and sesame oil.
6

Mix all the ingredients well.

Natto Cucumber Bibimbap

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