As the students of Curry College started to trickle in the dining hall for lunch, many couldn’t help but ask, “What exactly is Bibimbap?” Well into my culinary concentration, this isn’t my first food demo but my actually seventh. As part of my concentration I’m required to conduct seven demos inspired by different topics and categories. And this particular food demo is gluten-free focused! However, in the past I’ve showcased several food demos concentrating on international cuisine, whole-grains, plant-based eating, sports performance and even post-bariatric surgery.
With a growing number of students wanting to see more gluten free options in their dining hall, it is important to focus on what they CAN have instead of what they can’t! BiBimBap, a Korean dish that literally translates to “mixed rice with meat (or alternative!) and assorted vegetables,” is presented in a bowl, can vary in ingredients depending on preference, and is topped with a spicy sauce. This dish is unique in the way that it can easily be interchanged to a vegetarian dish by incorporating marinated tofu! And not to mention, all the ingredients in this dish are naturally gluten-free, making it the perfect dish that is suitable for the majority of the student population. Check out the recipe we used below!
With a growing number of students wanting to see more gluten free options in their dining hall, it is important to focus on what they CAN have instead of what they can’t! BiBimBap, a Korean dish that literally translates to “mixed rice with meat (or alternative!) and assorted vegetables,” is presented in a bowl, can vary in ingredients depending on preference, and is topped with a spicy sauce. This dish is unique in the way that it can easily be interchanged to a vegetarian dish by incorporating marinated tofu! And not to mention, all the ingredients in this dish are naturally gluten-free, making it the perfect dish that is suitable for the majority of the student population. Check out the recipe we used below!
BiBimBap
Yield:4 servings
Sauce:
Yield:4 servings
Sauce:
- 2 tbsp. Sambal Oelek Chili Paste
- 1 tbsp. sesame oil
- 1 tbsp. brown sugar
- 1 tsp. apple cider vinegar
- 1 tsp. minced garlic
- 1 tsp. mincer ginger
- 1 tbsp. sesame oil
- 1 tbsp. minced ginger
- 1 tbsp. minced garlic
- 3 cups baby bok choy
- 1 cup shredded cabbage
- 1 cup shiitake mushrooms
- 1 cup shredded carrots
- 2 cups brown rice, cooked
- 4 eggs, hard boiled or fried
- Protein of choice: chicken, beef or tofu, cooked
- Garnish with scallions and toasted sesame seeds
Directions:
Feel free to add more or different veggies to the recipe! Food demonstrations are a great way to build rapport and engage with students in a fast-paced environment. Nutrition education can always be a challenge if students are on the go, so providing a visual (free food doesn’t hurt either), is a way to work around this. I hope to continue to work with Curry College in the future, as I’ve enjoyed working with both the staff and students alike!
- In a small bowl, whisk the sauce ingredients together, set aside.
- If hard-boiling eggs, let cool. Peel shell off and slice.
- Place medium sized wok or pan on medium heat. Heat sesame oil and add garlic and ginger, let cook until fragrant.
- Add bok choy, cabbage, mushrooms, carrots, let cook until carrots are tender.
- In serving bowl, layer the rice, cooked veggie, protein and top with egg, your protein choice and sauce. Garnish with the green onions and sesame seeds.
- Enjoy while warm!
Feel free to add more or different veggies to the recipe! Food demonstrations are a great way to build rapport and engage with students in a fast-paced environment. Nutrition education can always be a challenge if students are on the go, so providing a visual (free food doesn’t hurt either), is a way to work around this. I hope to continue to work with Curry College in the future, as I’ve enjoyed working with both the staff and students alike!
