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KOREAN BIBIMBAP
Texas Pete Foodservice
https://texaspetefoodservice.com/recipe/korean-bibimbap/
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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.
