CookGo
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Pollock Roe and Cucumber Bibimbap

Cost $5, save $10

Source: Recommended by CookGo

  • 10 Min
  • 1 Servings
  • $5

INGREDIENTS

  • Main Ingredients

    • 1 piece pollock roe
    • 🥒 1/2 cucumber
    • 🍚 1/2 cup cooked rice
    • 🥚 1 egg
    • 🍢 1/3 block tofu
    • 🧂 1/2 tbsp soy sauce
    • 1/2 tbsp perilla oil

STEPS

1

Cook rice according to your preference, using multigrain or brown rice if desired.

2

Cut tofu into small cubes and gently remove excess moisture.

3

Slice the cucumber into thick pieces after quartering it lengthwise.

4

Pan-fry the pollock roe and tofu until golden brown.

5

Fry the egg sunny-side up or to your desired doneness.

6

Assemble the dish by layering rice, cucumber, tofu, egg, and pollock roe in a bowl.

7

Drizzle soy sauce and perilla oil over the top to taste.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 20g
    Protein
  • 30g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

This dish is perfect for meal prep and can be packed as a lunchbox.You can substitute perilla oil with sesame oil if unavailable.For a spicier version, add a dollop of gochujang (Korean chili paste).

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.