Cucumber Bibimbap

Name: Cucumber Bibimbap
Yield: 360 g
Ingredients: Canned Tuna (Dongwon Tuna) 85 g; Doenjang (Fermented Soybean Paste) 10 g; Fried Egg (without salt) 55 g; Fresh Cucumber 60 serving; Oats, Black Rice, and Konjac Rice 150 g

425 kcal

#diet #low calorie #vegan

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Ingredients

Main ingredients

Canned Tuna (Dongwon Tuna) 85 g
Doenjang (Fermented Soybean Paste) 10 g
Fried Egg (without salt) 55 g
Fresh Cucumber 1 serving
Oats, Black Rice, and Konjac Rice 150 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 40.94 g 37%

Protein 26.32 g 24%

Fat 19.67 g 40%

Serving size 360g

Cooking steps

1

Slice the cucumber into thin strips.
2

Julienne the carrot and zucchini, then lightly salt them.
3

Place the rice in a bowl.
4

Arrange the prepared vegetables on top of the rice.
5

Add gochujang and sesame oil, then mix everything together.

Cucumber Bibimbap

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