Cucumber Seaweed Bibimbap

Name: Cucumber Seaweed Bibimbap
Total time: 5 min
Yield: 298.4 g
Ingredients: Bibigo Kimbap Seaweed 4.4 g; Perilla oil 28 tablespoon; Fresh garlic 6 clove; Brown rice 125 g; Liquid allulose 20 spoon; Apple vinegar 20 ml; Brewed soy sauce 20 g; Cheongyang chili pepper 45 g; Fresh cucumber 30 serving

Cook 5 min Difficulty EASY 533 kcal

#Diet #Low-calorie #Vegan

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Ingredients

Main ingredients

Bibigo Kimbap Seaweed 4.4 g
Perilla oil 2 tablespoon
Fresh garlic 2 clove
Brown rice 125 g
Liquid allulose 1 spoon
Apple vinegar 20 ml
Brewed soy sauce 20 g
Cheongyang chili pepper 45 g
Fresh cucumber 0.5 serving

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 72.24 g 49%

Protein 9.4 g 6%

Fat 29.49 g 45%

Serving size 298.4g

Cooking steps

1

Finely chop cucumber and seaweed.
2

Put rice in a bowl.
3

Place the chopped cucumber and seaweed on top of the rice.
4

Add sesame oil and soy sauce, then mix well.

Cucumber Seaweed Bibimbap

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