Cucumber Bibimbap

233 kcal
#Cucumber Bibimbap #Bibimbap #Vegetable Bibimbap #Summer Food #Easy Recipe #Diet #Korean Cuisine #Vegetarian #Low Calorie #Vegan Recipe
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Ingredients
Main ingredients
  • Fresh Cucumber 1.4 serving
  • Korean Soy Tofu 2 160 g
  • Fried Egg (excluding salt) 55 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates 15.04 g 24%
Protein 19.43 g 31%
Fat 12.99 g 46%
Serving size 355g
Cooking steps
  1. 1

    Slice the cucumber into thin strips.

  2. 2

    Julienne the carrot and zucchini as well.

  3. 3

    Beat the eggs and make a thin omelet, then cut it into strips.

  4. 4

    Place rice in a bowl.

  5. 5

    Top the rice with the prepared cucumber, carrot, zucchini, and egg strips.

  6. 6

    Add gochujang (Korean chili paste), sesame oil, and sesame seeds.

  7. 7

    Mix all the ingredients well and serve.

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