Cucumber Pepper Bibimbap

Name: Cucumber Pepper Bibimbap
Yield: 301.5 g
Ingredients: lean tuna 85 g; minced garlic 5 teaspoon; sesame oil 4.5 ml; apple vinegar 5 ml; allulose syrup 2 teaspoon; barley doenjang (Korean soybean paste) 5 g; fried egg (excluding salt) 55 g; cucumber pepper (asaegi pepper) 50 g; brown rice 90 g

468 kcal

#low calorie #vegan #low sugar

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Ingredients

Main ingredients

lean tuna 85 g
minced garlic 1 teaspoon
sesame oil 4.5 ml
apple vinegar 5 ml
allulose syrup 1 teaspoon
barley doenjang (Korean soybean paste) 5 g
fried egg (excluding salt) 55 g
cucumber pepper (asaegi pepper) 50 g
brown rice 90 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 41.59 g 34%

Protein 26.88 g 22%

Fat 23.67 g 44%

Serving size 301.5g

Cooking steps

1

Wash the cucumber peppers thoroughly and slice them diagonally.
2

Julienne the carrots and onions.
3

Heat sesame oil in a pan and stir-fry the carrots and onions.
4

Place the stir-fried vegetables and cucumber peppers on top of the rice.
5

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

Cucumber Pepper Bibimbap

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