Black Pearl Medley® Bibimbap Bowl

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  • Black pearl medley bibimbap

INGREDIENTS

  • 2 1/2 c. water
  • 5 T. sugar
  • 2 1/2 t. turmeric
  • 10 T. rice vinegar
  • 3 t. kosher salt, divided
  • 2 1/2 c. daikon radish, peel, 1" matchsticks
  • 2 1/2 c. carrots, peeled, 1" matchsticks
  • 1 1/4 c. scallions or spring onions, 1" bias-cut
  • 8 1/2 c. green cabbage, shredded
  • 2 1/8 c. kimchee with juice, roughly chopped
  • 2 1/8 c. cilantro, chopped
  • 1 c. mayonnaise
  • 1 t. ground black pepper
  • 1/4 c. sesame seeds
  • 1/4 c. garlic, finely minced
  • 1/2 c. sesame oil
  • 1/2 c. rice syrup
  • 1 c. gochujang sauce
  • 17 whole eggs
  • 1 T. Korean chile flakes

Directions

  1. Cook InHarvest Black Pearl Medley according to package instructions. Reserve warm.
  2. In a bowl, combine the water, sugar, turmeric, rice vinegar and 1 t. salt. Stir well. Add the radish, carrot and scallion to the liquid. Place the bowl in the walk-in or cooler to let the vegetables marinate for at least 1 hour before use.
  3. To make the slaw, in a large bowl, combine the cabbage, kimchee with juice, cilantro, mayonnaise, remaining salt and black pepper. Mix well and set aside.
  4. To make the sauce, in a small pot, combine the sesame seeds, garlic, sesame oil, syrup and gochujang sauce. Bring to a boil. Reduce heat and let simmer for 5 minutes. Set aside.
  5. Boil the eggs until the yolks are set, but not cooked through (about 7 minutes). Peel the eggs and cut them in half lengthwise. Set aside.
  6. Per order: In the bottom of a soup or other bowl, place 1 c. of cooked Black Pearl Medley. Top with ½ c. slaw, 2 egg halves, ¼ c. pickled vegetables and ⅛ c. sauce. Garnish with a sprinkling of chile flakes.

Recipe Yield: 17 servings

Nutrition Facts

Per serving: 505 cal., 16 g pro., 75 g carb., 10 g fiber, 18 g fat (3 g sat. fat), 215 mg chol., 1,063 mg sod., 22 g sugar

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