Cucumber Chili Bibimbap

Name: Cucumber Chili Bibimbap
Total time: 5 min
Yield: 375 g
Ingredients: Perilla Oil 10 g; Low-Sugar Ssamjang 30 g; Half Block Tofu 100 serving; Cucumber Chili (Crunchy Chili) 100 g; Dongwon Tuna Light Standard 85 g; Sliced Lettuce 50 serving

Cook 5 min Difficulty EASY 409 kcal

#Bibimbap #Cucumber Chili #Vegetable Dish #Easy Recipe #One Bowl Meal #Diet #Spicy Food #Home Cooking #Korean Food

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Ingredients

Main ingredients

Perilla Oil 10 g
Low-Sugar Ssamjang 30 g
Half Block Tofu 1 serving
Cucumber Chili (Crunchy Chili) 100 g
Dongwon Tuna Light Standard 85 g
Sliced Lettuce 1 serving

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 13.42 g 13%

Protein 27.03 g 26%

Fat 27.85 g 61%

Serving size 375g

Cooking steps

1

Wash the cucumber chili peppers thoroughly and slice them diagonally.
2

Julienne the carrot, cucumber, and onion.
3

Heat sesame oil in a pan and lightly stir-fry the carrot and onion.
4

Put rice in a bowl, then top with cucumber chili, stir-fried carrot, onion, sliced cucumber, and lettuce.
5

Add gochujang, sesame oil, and sesame seeds, and mix well.

Cucumber Chili Bibimbap

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