Old Kimchi Tofu Cucumber Tuna Bibimbap

Name: Old Kimchi Tofu Cucumber Tuna Bibimbap
Total time: 10 min
Yield: 397.8 g
Ingredients: Aged Kimchi 100 serving; Fresh Cucumber 30 serving; Canned Tuna 20 serving(1/2 can); Tofu 135 block; White Rice 105 bowl; Perilla Oil 2.8 tablespoon; Brewed Soy Sauce 5 g

Cook 10 min Difficulty EASY 383 kcal

#Bibimbap #Aged Kimchi Dish #Tuna Dish #Tofu Dish #Cucumber Dish #Low Calorie Diet #Diet Food #Homemade Recipe #One-Bowl Meal

Old Kimchi Tofu Cucumber Tuna Bibimbap finished dish

Ingredients

Main ingredients

Aged Kimchi 1 serving
Fresh Cucumber 0.5 serving
Canned Tuna 0.2 serving(1/2 can)
Tofu 0.3 block
White Rice 0.5 bowl

Seasonings/Sauce

Perilla Oil 2.8 tablespoon
Brewed Soy Sauce 5 g

Nutrition summary

Carbohydrates 48.9 g 52%

Protein 23.57 g 25%

Fat 9.52 g 23%

Serving size 397.8g

Cooking steps

1

Finely chop the aged kimchi.
2

Cut the cucumber in half, slice thinly, sprinkle with salt, let it sit, and then squeeze out the moisture.
3

Remove moisture from the tofu using a paper towel and mash it.
4

Drain the oil from the canned tuna and prepare.
5

Place the prepared kimchi, cucumber, tofu, and tuna on top of the rice.
6

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

Old Kimchi Tofu Cucumber Tuna Bibimbap

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