A wonderful all-in-one rice bowl dish, Bi Bim Bop combines rice, veggies, and spice to create a tasty Korean staple!
This is a school food service recipe for cucumbers, spinach, cabbage, and carrots.
Cooking and prep level: Intermediate.
- Prep Time1 hr 15 min
- Cook Time45 min
- Total Time2 hr
- Serving Size1 cup
- Energy200 cal
- HAACP ProcessComplex
- 6 lbs 4 oz Brown Rice
- 1 gal, 1 2/3 quart Water
- 1 lb 14 oz Ginger Root, fresh peeled and minced
- 2 lbs 2 1/2 oz Carrots, diced
- 14 lbs Extra Firm Tofu
- 13 oz Thai Chili Sauce
- 2 lbs, 22 2/3 grams Soy Sauce
- 1 lb 2 oz Liquid Eggs
- 2 lbs, 11 3/4 oz Peas frozen
- 8 oz Green Onion chopped
- 1 Tbsp Sunflower Oil
- 8 oz Sriracha Sauce
- 3 oz Sesame Seeds
- 3 lbs 12 oz Green Cabbage, shredded
- 8 lbs 2 oz Cucumber thin sliced, skin on, scored
Preparing the ingredients
Cook rice in a steamer or on the stovetop and cool prior to adding to the recipe.
Over medium heat, scramble eggs until fully cooked, approximately 3-4 minutes. Cool prior to adding to the dish.
Heat oil in a skillet. Saute green onions and ginger in oil till fragrant, 2-3 minutes. Add carrot and shredded cabbage and stir-fry 3-4 minutes longer until tender-crisp. Add tofu and stir-fry.
Add chili sauce, sriracha, and soy sauce. Add rice, combine and stir-fry until rice has absorbed the sauce. Turn off heat.
Stir in spinach, sesame seeds, and frozen peas. Let cool down and then add the scrambled egg to the mixture.
If serving immediately hold at 140 degrees until service. Garnish each 8oz spoodle portion with 1/4 cup sliced cucumbers at service.
Serving true ethnic dishes at lunch can become a conduit for education while adding diversity to your menus.
The name of Korean Bibimbap means “mixed rice,” which is a pretty good description. A bowl is loaded with rice at the bottom and topped with a selection of goodies that are laid out to look like jewels floating on the white rice bed.
Bibimbap is only about a century old, but it derives from Goldongban, a dish involving the same concept (a bowl of rice with vegetables, meat and sauce mixed in), which is far older, emerging sometime during the Joseon Period (14th-16th centuries). Goldongban had a ritualistic, and potluck, component to it. It was eaten on the eve of the lunar new year, allowing people to clear out their pantries at the year’s end, throwing whatever was left over into their rice bowls, tossing it together, and considering it dinner.
- 100 servings per container
- Serving Size1 cup
- Amount per serving
- % Daily Value*
- Total Fat4.6 g5.9%
- Saturated Fat0.95 g4.75%
- Trans Fat0 g
- Cholesterol25.04 mg8.35%
- Sodium445 mg19.35%
- Total Carbohydrate31.48 g11.45%
- Dietary Fiber3.47 g12.39%
- Protein9.47 g18.94%
- Calcium146 mg11.23%
- Iron2.22 mg12.33%
- Vitamin A2505 mcg278.33%
- Vitamin C (Ascorbic Acid)10.43 mg11.59%