Black Pearl Medley® Bibimbap Bowl

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