KOREAN BIBIMBAP

    Ingredients

    BOWL BASE

    • 2½ oz. Brown rice, cook based upon instructions and reserve
    • 2½ oz. Black lentils, cook and reserve

    KALE

    • 2½ lbs. Kale
    • 2½ C Onion, chopped
    • 2½ Tbsp. Garlic, chopped
    • 2½ C Vegetable stock
    • Salt, kosher
    • Pepper

    GRILLED SHRIMP POACHING LIQUID

    • 1¼ C Texas Pete ® Dust
    • 20 Shrimp, 21–25, peeled and deveined
    • 5 C Blood orange juice

    KOREAN SAUCE

    • KOREAN SAUCE 1¼ tsp. Texas Pete ® Dust
    • 1¼ C Gochujang
    • 2½ Tbsp. Water

    GARNISH

    • Kimchi, prepared, chopped
    • Scallions, sliced thin on diagona
    • Toasted white sesame seeds
    • Shiitake mushrooms, roasted, diced
    • Carrot, shredded, pickled

    Directions

    Sweat the onion and garlic, then add the kale and vegetable stock.

    Braise kale for 1 hour, season to taste with salt and pepper, then reserve.

    Poach the cleaned shrimp in blood orange juice to 75% cooked and reserve.

    Toss the shrimp in 1¼ cup Texas Pete ® Dust. Grill and reserve.

    Blend the Korean sauce ingredients and reserve. Prepare garnish and reserve.

    Build the bowls in the following order: rice, lentils, braised kale, grilled shrimp and Korean sauce.

    Garnish with kimchi, scallions, toasted sesame seeds, shiitake mushrooms and carrots.

    Optional: Add a quail egg on top.

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