Bibimbap
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 10 servings.
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Process #2 – Same day service
Skill level: advanced
A traditional Korean comfort food. Bibimbap literally means mixed rice. A one bowl wonder, this dish is made with rice, vegetables and tofu with the diverse Korean flavor of gochujang sauce.
Servings: 10
Ingredients
10 ounces Brown rice, dry
2 pounds 12 ounces Tofu, firm, drained, cubed
1/3 cup Corn starch
2 tablespoons Sesame oil
1 pound Mushrooms, sliced, ready-to-use or 1 pound 4 ounces Mushrooms, whole, sliced
8 ounces Carrots, shredded
1 pound (2 ½ cups) Cucumber, diced (English preferred, if available)
4 ounces (2/3 cup) Radishes, cut into thin slices
6 ounces (2/3 cup) Green onions, small slices
1 pound or 1 ¼ quarts (5 cups total) Spinach, fresh, ready-to-use
2 tablespoons Soy sauce, reduced sodium
1 tablespoon Garlic, minced
1 teaspoon Salt
Optional:
¼ cup Sesame seeds
Gochujang sauce, cayenne pepper, To taste
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
1. Check with instructor to be sure rice is already prepared. Keep rice warm.
If not, prepare rice using one of the following methods:
a. Combine water and rice. Steam covered for approximately 15 minutes.
b. Boil water and pour over rice. Bake covered rice in the oven at 350°F for approximately 30 minutes.
c. Heat to a rolling boil. Cook until water is absorbed, about 30-40 minutes. Stir once. Cover and cook an additional 10 minutes over low heat.
2. Roll the tofu cubes in the corn starch in a large bowl.
3. Heat the sesame oil in a large skillet and fry the tofu for about 4 minutes.
4. Add one tablespoon of soy sauce and cook for another minute. Sprinkle with 1 ½ tbsp. of sesame seeds and remove from the pan. Put aside.
5. In the same pan, cook the mushrooms with ½ tablespoon of soy sauce. *This will deglaze the mushrooms, meaning the sediments on the bottom of the pan that are full of flavor, are rehydrated using a liquid and heat, while stirring.
6. Add two tablespoons of water to the pan and sauté the garlic with the mushrooms, for 2 minutes.
7. Add the spinach to the garlic and mushrooms and put a lid on the pan. Cook for about 2 minutes or just until the spinach wilts.
8. Season with salt and cayenne pepper and add another ½ tablespoon of soy sauce. Optional: Sprinkle with 1 ½ tablespoons of sesame seeds.
9. See serving instructions below.
Serving information
To serve, portion the rice in a large bowl or plate. Top the rice with the spinach and mushroom mix, fried tofu, sliced cucumber, sliced radishes, green onions and shredded carrots. Top with remaining sesame seeds and gochujang sauce, if desired.
1 complete Bibimbap bowl would include ½ cup rice, ½ cup tofu, ¼ cup cucumber, ½ cup spinach and mushroom mixture, ¼ cup shredded carrots, 1 tablespoon of sliced radishes and 1 tablespoon green onions.
The bowl provides 2 meat/meat alternates, 1 ounce grain equivalent, ¼ cup dark green vegetable, ¼ cup red orange vegetable and ½ cup other vegetable, totaling 1 cup vegetable serving.
Nutrition information per serving
Calories: 476 Total Fat: 19g Saturated Fat: 3g Monounsaturated Fat: 7g Polyunsaturated Fat: 8g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 60g Fiber: 8g Total Sugar: 4g Protein: 19g Sodium: 361mg Vitamin A: 456μg Vitamin C: 18mg Calcium: 393mg Iron: 6mg Folate: 142μg
