Zoomed in image of K-12 Bibimbap

K-12 Bibimbap

Add a global flair to your menu with the classic Bibimbap, a Korean dish where U.S.-grown rice is topped with vegetables or kimchi and gochujang. This is a vegan option. Egg and beef are sometimes added.

This tasty K-12 school recipe was created for us by our friend Chef Sam Cowens-Gasbarro of Healthy School Recipes. Click on the PDF below to download the full recipe with crediting from the USDA Food Buying Guide recipe analysis workbook (RAW).

  • Servings
    50
  • Serving Size
    1 bowl

Ingredients

Bibimbap

  • 6½ pounds brown parboiled rice
  • 6½ quarts water
  • 6 pounds, 14 ounces extra firm tofu
  • 3 oz soy sauce
  • 2 tbsp gochujang sauce
  • 2 tbsp sesame oil
  • 4¾ pounds frozen edamame, shelled
  • 2½ pounds matchstick carrots
  • 4¾ pounds cucumbers

Sauce

  • 6 tbsp gochujang sauce
  • 4 oz rice vinegar (can use white vinegar)
  • 12 oz soy sauce
  • 4 oz sesame oil
  • ½ cup brown sugar
  • 2 tbsp granulated garlic

Garnish

  • 1 lb green onions, diced
  • sesame seeds    

Directions

Bibimbap

  • Combine rice and water into a steam table pan. Stir to combine. Cover tightly.
  • Oven Method: Cook in a 350 °F oven for 35 to 40 minutes. Steamer Method: Cook in a steamer for 25 to 30 minutes. CCP: Heat to 135 °F for at least 15 seconds.
  • Remove from oven or steamer and let sit for 10 to 15 minutes.
  • Dice tofu into 1-inch cubes.
  • Combine soy sauce, gochujang, and sesame oil. Pour marinade over tofu and gently toss. Marinate tofu for at least 1 hour.
  • Spread tofu on a parchment-lined sheet tray. Bake at 425 °F for 35 minutes.
  • Steam edamame according to package directions.   
  • Lightly steam matchstick carrots until just tender.
  • Cut cucumbers into quarters lengthwise. Slice the quarter rounds into ⅛- inch slices.

Sauce

  • Whisk all sauce ingredients together. Set aside.

Assembly

  • To assemble, place 1 cup (#4 scoop) of rice in the serving bowl. Top with:
    #10 scoop of tofu 
    #16 scoop of edamame
    #16 scoop of matchstick carrots
    # 16 scoop of sliced cucumber
  • Garnish with 1 tablespoon of green onions, 1 tablespoon of bibimbap sauce, and an optional sprinkle of sesame seeds.

Recipe Notes

1 bowl provides: 2 oz. eq. whole grain, 2 oz. eq. m/ma, ½ cup vegetable.

Optional vegetable toppings: sliced red peppers, bean sprouts, red cabbage, zucchini.

Optional meat toppings: seasoned ground beef, hard cooked egg.

Source: Samantha Cowens-Gasbarro, Healthy School Recipes.

Nutrition Facts

  • Serving 1 bowl
  • Calories 360kcal
  • Total Fat 9g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 620mg
  • Carbohydrates 58g
  • Dietary Fiber 6g
  • Sugar 3g
  • Protein 15g