Cucumber Tuna Bibimbap

Name: Cucumber Tuna Bibimbap
Yield: 446 g
Ingredients: Allulose Syrup 20 spoon; Apple Vinegar 10 ml; Minced Garlic 5 tsp; Sesame Oil 5 spoon; Soy Sauce 10 ml; Fried Egg 46 piece; Tuna (Oil Drained) 100 g; Fermented Konjac Brown Rice 150 serving; Onion 70 half onion (1/2); Fresh Cucumber 30 serving

Difficulty EASY 422 kcal

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Ingredients

Main ingredients

Allulose Syrup 1 spoon
Apple Vinegar 10 ml
Minced Garlic 1 tsp
Sesame Oil 0.5 spoon
Soy Sauce 10 ml
Fried Egg 1 piece
Tuna (Oil Drained) 100 g
Fermented Konjac Brown Rice 1 serving
Onion 1 half onion (1/2)
Fresh Cucumber 0.5 serving

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 60.94 g 48%

Protein 34.17 g 27%

Fat 14.35 g 25%

Serving size 446g

Cooking steps

1

Slice cucumber and carrot thinly.
2

Drain oil from tuna using a strainer.
3

Place rice in a bowl.
4

Top the rice with sliced cucumber, carrot, tuna, and seaweed flakes.
5

Add gochujang and sesame oil.
6

Mix all ingredients evenly.

Cucumber Tuna Bibimbap

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