Egg and Cucumber Bibimbap

Name: Egg and Cucumber Bibimbap
Yield: 391 g
Ingredients: Seaweed Flakes 3 g; Kimchi 38 side dish bowl; Boiled Egg 45 piece; Romaine Lettuce 35 serving (10 leaves); Fresh Cucumber 150 piece; White Rice 110 g; Perilla Oil 10 g

382 kcal

#Egg Bibimbap #Cucumber Bibimbap #Simple Meal #Diet Food #Homemade Meal #Vegetable Bibimbap #Vegan Possible #Korean Cuisine #Summer Dish #Cold Bibimbap

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Ingredients

Main ingredients

Seaweed Flakes 3 g
Kimchi 1 side dish bowl
Boiled Egg 1 piece
Romaine Lettuce 0.5 serving (10 leaves)
Fresh Cucumber 0.5 piece
White Rice 110 g

Seasonings/Sauce

Perilla Oil 10 g

Nutrition summary

Carbohydrates 47.2 g 52%

Protein 11.7 g 13%

Fat 14.47 g 36%

Serving size 391g

Cooking steps

1

Wash the cucumber thoroughly and slice it diagonally.
2

Beat the eggs and cook as scrambled eggs.
3

Put rice into a bowl.
4

Top the rice with cucumber and eggs.
5

Mix together with sesame oil and soy sauce.

Egg and Cucumber Bibimbap

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