Spicy Sea Snail Bibimbap

Name: Spicy Sea Snail Bibimbap
Yield: 532 g
Ingredients: Perilla Leaf 6 bundle (20 leaves); Napa Cabbage Kimchi 30 g; Roasted Seaweed Flakes 50 g; Dongwon Wild Sea Snail 200 g; Half Brown Rice & Half White Rice 100 g; Onion 35 piece (1/2); Raw Cabbage 70 serving; Sesame Oil 5 spoon; Allulose Syrup 20 spoon; Apple Vinegar 5 ml; Red Pepper Powder 3 spoon; Minced Garlic 5 teaspoon; Sriracha Sauce 3 g

760 kcal

#Low Calorie #High Protein

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Ingredients

Main ingredients

Perilla Leaf 0.3 bundle (20 leaves)
Napa Cabbage Kimchi 30 g
Roasted Seaweed Flakes 50 g
Dongwon Wild Sea Snail 200 g
Half Brown Rice & Half White Rice 100 g
Onion 0.5 piece (1/2)
Raw Cabbage 1 serving

Seasonings/Sauce

Sesame Oil 5 spoon
Allulose Syrup 20 spoon
Apple Vinegar 5 ml
Red Pepper Powder 3 spoon
Minced Garlic 5 teaspoon
Sriracha Sauce 3 g

Nutrition summary

Carbohydrates 94.79 g 75%

Protein 18.15 g 14%

Fat 6.12 g 11%

Serving size 532g

Cooking steps

1

Rinse the sea snails in water and cut into bite-sized pieces.
2

Julienne cucumber, carrot, and onion.
3

Mix the sauce ingredients (gochujang, vinegar, sugar, minced garlic, sesame seeds).
4

In a bowl, add rice, vegetables, and sea snails, then pour the sauce in.
5

Mix everything evenly and serve in a bowl.

Spicy Sea Snail Bibimbap

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