February 9, 2021 “Bibimbap - Healthy Meal Prep Demonstration” with Executive Chef Louis Logan Dining & Conference Services View Chef Louis Logan's Video HERE Bibimbap, sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means mixing various ingredients, while the "bap" noun refers to rice. Bibimbap is served as a bowl of warm white rice topped with marinated beef, bean sprouts, and a kaleidoscope of marinated assorted vegetables. Finally, to finish it off add a teaspoon of Gochujang (Korean Chili Paste) or you can substitute Sriracha. When complete just mix it all together for a delicious mess and DIG IN! The great thing about the Bibimbap is you can create your own version with whatever your imagination can conjure up. Use Asian noodles or quinoa instead of rice, use shrimp or chicken. Maybe salmon or even popcorn chicken for the kids. After all, no one says it has to be healthy! The possibilities are endless! Contact [email protected] with any questions. This program is a result of a partnership between the Office of Human Resources and the Employee Wellness Committee. 12/4/2020 Bibimbap (Korean Rice With Mixed Vegetables) | Allrecipes Bibimbap (Korean Rice With Prep: 30 mins Mixed Vegetables) Cook: 30 mins Total: 1 hr Servings: 4 Along with kimchi, bibimbap takes its place among the favored foods in Korean cuisine. Yield: 4 servings Literally meaning 'mixed rice,' it's a popular meal consisting of white rice topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). For those who cannot handle the spiciness (like our children), you can substitute with soy sauce or Sriracha (rooster sauce) in place of it. Ingredients Directions 1 English cucumber, cut into Step 1 matchsticks Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside. ¼ cup gochujang (Korean hot pepper paste) (Optional) Step 2 1 bunch fresh spinach, cut into Bring about 2 cups of water to a boil in a large nonstick skillet and stir thin strips in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as 1 tablespoon soy sauce possible; set spinach aside in a bowl and stir soy sauce into spinach. 1 teaspoon olive oil Step 3 Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir 2 carrots, cut into matchsticks carrots until soened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with 1 clove garlic, minced gochujang paste; sprinkle with red pepper flakes, and set the mixture 1 pinch red pepper flakes aside in a bowl. 1 pound thinly-sliced beef top Step 4 round steak Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 1 teaspoon olive oil more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each. 4 large eggs Step 5 4 cups cooked white rice To assemble the dish, divide cooked rice into 4 large serving bowls; 4 teaspoons toasted sesame oil, top with spinach mixture, a few pieces of beef, and cucumber mixture. divided Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of 1 teaspoon sesame seeds gochujang paste if desired. https://www.allrecipes.com/recipe/228240/bibimbap-korean-rice-with-mixed-vegetables/?printview 1/2 12/4/2020 Bibimbap (Korean Rice With Mixed Vegetables) | Allrecipes 2 teaspoons gochujang (Korean hot pepper paste), divided Nutrition Facts (Optional) Per Serving: 569 calories; protein 34.9g 70% DV; carbohydrates 63g 20% DV; fat 19.3g 30% DV; cholesterol 242.9mg 81% DV; sodium 573.9mg 23% DV. © COPYRIGHT 2020 ALLRECIPES.COM. ALL RIGHTS RESERVED. Printed from https://www.allrecipes.com 12/04/2020 © COPYRIGHT 2020 ALLRECIPES.COM. ALL RIGHTS RESERVED. Printed from https://www.allrecipes.com 12/04/2020 https://www.allrecipes.com/recipe/228240/bibimbap-korean-rice-with-mixed-vegetables/?printview 2/2 LOUIS E. LOGAN Executive Chef Professional Biography I started my professional culinary career as a cook/baker in the United States Air Force. After receiving an honorable discharge, I completed a 3-year culinary apprenticeship training program sanctioned and certified through the American Culinary Federation (ACF) at the Pittsburgh Hilton Hotel. During that time, I was also working to obtain my Associated Degree in Food Science at Allegheny Community College in Pittsburgh Pennsylvania. Since January 2003 I have been the Executive Chef at Millersville University. Among my main duties are the responsibility for all food production for our all-you-care-to-eat dining hall & for all catering on and off campus events. Since working for college dining, I have been associated with the NACUFS organization. (National Association of Colleges & University Food Services) I have participated in the multiple ACF sanctioned Culinary Challenge events organized by NACUFS as well as serving as the Mid-Atlantic Regional Culinary Excellence Committee Chairman (2005-2007) and as the Mid-Atlantic Region President and on the National Board of Directors (2011-2014). I have also served on the Pennsylvania School of Culinary A rts, York Technical Institute Advisory Board, Lancaster Pennsylvania from 2008-2012. Reviewing class curriculums, advising on equipment purchases and speaking to various culinary classes prior to their graduation. Through this program we have recruited several culinary interns to work at Millersville in fulfillment of the culinary externship..