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Bibimbap Rice Salad

Yield: 50



25 cups brown or white rice, rinsed, cooked
1 1/2 lbs bean sprouts
18 ea shitake mushrooms
12 ea zucchini, halved, diced, blanched
12 ea carrots, julienned
2 ea daikon radish, julienned
4 tsp sesame seeds, toasted
8 ea scallions
6 ea bok choy
12 ea Asian-style egg omelette, thinly sliced
4 cups gochujang (Korean spiced red pepper paste)
2 cups Sprite
3/4 cup corn syrup
3/4 cup sesame oil
3/4 cup minced garlic
3/4 cup minced ginger
8 Tbsp rice wine vinegar
2 Tbsp sesame seeds



1. Mix all ingredients together in 3 oz serving dishes or in one large bowl for buffet.


Recipe provided by Ken Barrett, BG Events & Catering, during the 2015 Art of Catering Food conference in Salt Lake City.

The Art of Catering Food is brought to you in part by:

Ken Barrett

Executive Director, Broadway Gourmet, Boston, MA

Chef Ken Barrett began his culinary career with Compass Group North America, providing services for a flagship account. These experiences lead him to the position as an Executive Chef in the Salt Lake City Winter Olympics, 2002, serving VIP dining in opening and closing ceremonies, and the Medals Awards Plaza. Ken resides in Boston, MA where he has the distinct privilege of producing events with Boston’s most sought after event company, Broadway Gourmet. As Director of Events with Broadway Gourmet, Ken uses his artistry with a team approach to provide their clients with unforgettable cuisine, astonishing environments and exceptional service. Ken also enjoys providing education for the industry. His design aesthetic and creative...