Cucumber Tuna Bibimbap

Name: Cucumber Tuna Bibimbap
Yield: 483 g
Ingredients: Fried Egg (without salt) 55 g; Seasoned Dried Seaweed (Gim) 4 servings; Canned Tuna 100 half can(s); Fresh Cucumber 60 servings; Brown Rice 105 bowl(s); Sesame Oil 6 spoon(s); Raw Garlic 3 clove(s); Allulose Syrup 40 spoon(s); Apple Vinegar 100 g; Soy Sauce 10 serving(s)

472 kcal

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Ingredients

Main ingredients

Fried Egg (without salt) 55 g
Seasoned Dried Seaweed (Gim) 1 servings
Canned Tuna 1 half can(s)
Fresh Cucumber 1 servings
Brown Rice 0.5 bowl(s)

Seasonings/Sauce

Sesame Oil 6 spoon(s)
Raw Garlic 3 clove(s)
Allulose Syrup 40 spoon(s)
Apple Vinegar 100 g
Soy Sauce 10 serving(s)

Nutrition summary

Carbohydrates 76.74 g 52%

Protein 38.05 g 26%

Fat 14.43 g 22%

Serving size 483g

Cooking steps

1

Wash the cucumber and slice it diagonally.
2

Julienne the carrot and onion.
3

Put the rice in a bowl.
4

Drain the oil from the canned tuna and place it on top of the rice.
5

Add cucumber, carrot, and onion on top of the rice.
6

Add soy sauce, gochujang, and sesame oil.
7

Top with a fried egg.
8

Mix all the ingredients well and enjoy.

Cucumber Tuna Bibimbap

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