Cucumber and Tofu Bibimbap

Name: Cucumber and Tofu Bibimbap
Yield: 339.1 g
Ingredients: Boiled Egg White 28 pc; Korean Soy Tofu 150 g; Germinated Brown Rice 100 g; Fresh Cucumber 60 serving; Perilla Oil 1 g; Monggo Soy Sauce Songpyo 0.1 ml

280 kcal

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Ingredients

Main ingredients

Boiled Egg White 1 pc
Korean Soy Tofu 150 g
Germinated Brown Rice 100 g
Fresh Cucumber 1 serving

Seasonings/Sauce

Perilla Oil 1 g
Monggo Soy Sauce Songpyo 0.1 ml

Nutrition summary

Carbohydrates 41.75 g 59%

Protein 14.25 g 20%

Fat 6.46 g 21%

Serving size 339.1g

Cooking steps

1

Wash the cucumber thoroughly and slice it thinly into half-moon shapes.
2

Pat the tofu dry with a paper towel and cut it into bite-sized cubes.
3

In a bowl, combine the cucumber, tofu, and rice, mixing them well together.
4

Add gochujang, sesame oil, soy sauce, and other seasonings, then mix everything thoroughly.
5

Serve on a plate and sprinkle with sesame seeds to finish.

Cucumber and Tofu Bibimbap

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