Turn a basic bowl of short grain rice into a filling vegetarian meal. Using the template of the Korean mixed rice dish bibimbap we’ll arrange roasted vegetables, raw vegetables, savory tofu, mushrooms and gochujang sauce on rice for a delicious dinner with minimal cleanup and maximum flavor. We’ll discuss using salad bars and takeout leftovers to make multiple meals for the week.
Bring containers for leftovers. Please email instructor with any dietary or culinary concerns. There’s flexibility in ingredients on the dishes we make.
Textbook (optional): Bowl by Lukas Volger.