Cucumber Tuna Bibimbap

Name: Cucumber Tuna Bibimbap
Total time: 15 min
Yield: 509 g
Ingredients: Onion 70 half (1/2 piece); Gwangcheon Seasoned Seaweed 4 g; Konjac Brown Rice 150 g; Mild Tuna 85 g; Mild Tuna 80 g; Fresh Cucumber 100 serving; Sesame Oil 5 spoon; Rich Soy Sauce 15 g

Cook 15 min 464 kcal

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Ingredients

Main ingredients

Onion 1 half (1/2 piece)
Gwangcheon Seasoned Seaweed 4 g
Konjac Brown Rice 150 g
Mild Tuna 85 g
Mild Tuna 80 g
Fresh Cucumber 1 serving

Seasonings/Sauce

Sesame Oil 5 spoon
Rich Soy Sauce 15 g

Nutrition summary

Carbohydrates 32.68 g 28%

Protein 36.89 g 32%

Fat 21.04 g 40%

Serving size 509g

Cooking steps

1

Slice cucumber and onion thinly.
2

Drain tuna using a sieve to remove oil.
3

Put rice in a bowl.
4

Place cucumber, tuna, and onion on top of the rice.
5

Add gochujang (red chili paste), soy sauce, and sesame oil, then mix well.
6

Top with a fried egg to finish.

Cucumber Tuna Bibimbap

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