Bibimbap Burrito
| Food Truck
The popular bibimbap steak and egg burrito can be found at the UConn Food for Thought food truck, which is often parked in front of the Homer Babbidge Library. Unlike most bibimbap, or “mixed rice,” dishes served in bowls, UConn’s is a handheld wrap. The beef, Asian pears, and shiitake mushrooms in the burrito come from area farms, while the vegetables, eggs, and honey are sourced on campus and at UConn’s Spring Valley Student Farm. “We pride ourselves on doing everything possible to support sustainability, especially local agriculture,” says Robert Landolphi, UConn’s culinary operations manager. “We are now the largest user of Connecticut-grown produce in the state and have begun purchasing as much livestock from local farms as possible.”
Bibimbap Burrito
| Food Truck
The popular bibimbap steak and egg burrito can be found at the UConn Food for Thought food truck, which is often parked in front of the Homer Babbidge Library. Unlike most bibimbap, or “mixed rice,” dishes served in bowls, UConn’s is a handheld wrap. The beef, Asian pears, and shiitake mushrooms in the burrito come from area farms, while the vegetables, eggs, and honey are sourced on campus and at UConn’s Spring Valley Student Farm. “We pride ourselves on doing everything possible to support sustainability, especially local agriculture,” says Robert Landolphi, UConn’s culinary operations manager. “We are now the largest user of Connecticut-grown produce in the state and have begun purchasing as much livestock from local farms as possible.”
Bibimbap Steak and Egg Burrito
Makes 4 burritos
For the Bulgogi Beef
Wash hands and change gloves when changing tasks throughout recipe.
- 1 pound beef shoulder (we use Teres Major from local Four Mile River Farm)
- 1/3 cup pineapple juice
- 1/4 cup soy sauce
- 1/2 Asian pear, cored (ours come from Lyman Orchards)
- 1 teaspoon minced garlic cloves (we get ours from Spring Valley Student Farm)
- 3 teaspoons chopped onion, (we get ours from Spring Valley Student Farm)
- 1 1/2 teaspoon ginger, grated
- 3 teaspoons brown sugar
- 1 1/2 teaspoons honey (ours comes from UConn Apiaries)
- 1 1/2 teaspoons toasted sesame oil
- 1/8 teaspoon freshly ground black pepper
Place beef shoulder in freezer for 30 minutes. Then, using a slicer or a sharp knife, slice into very thin slices. Place in the bottom of a roasting pan.
Combine the rest of the ingredients in a food processor and blend until combined. Pour over the thinly sliced beef. Cover with plastic wrap and refrigerate overnight to marinate.
Just before assembling the burritos, heat a flat top grill or a large frying pan to high. Add the meat (without marinade) and cook until slightly caramelized and charred (2-3 minutes on each side), flipping with a spatula. Remove from heat and keep warm until ready to build burritos.
For the Vegetable Blend
- 1/2 teaspoon garlic, chopped (we get ours from Spring Valley Student Farm)
- 1/4 teaspoon toasted sesame oil
- 1/2 teaspoon canola oil
- 1/4 pound carrots, julienned (we get ours from Spring Valley Student Farm)
- 2 ounces shiitake mushrooms, thinly sliced (we get ours from Chatfield Hollow Farm)
- 1/2 pounds fresh spinach (we get ours from Spring Valley Student Farm)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon toasted sesame seeds
For the Gochujang Sauce
- 1/4 cup gochujang paste (find in the Asian section of grocery stores)
- 1 tablespoon sugar
- 1/2 tablespoons sesame oil
- 1/8 cup water
Blend all ingredients in a food processor until combined.
Also
- 1 ½ cups cooked white rice
- 4 eggs, cooked over easy (kept warm until needed)
- 4 (12-inch) flour tortillas
To Assemble each Bibimbap Wrap
- 1 flour tortilla
- ½ cup white rice (about 3 oz.)
- 3 ounces cooked bulgogi beef
- 1½ ounces vegetable blend (spinach, carrots, mushrooms)
- 1 over-easy egg
- Drizzle of gochujang dressing (about 1 tbsp.)
Lay flour tortilla on flat surface. Add a 3 oz. scoop of white rice followed by 3 ounces of thinly sliced cooked beef, 1½ ounces of sautéed vegetables, 1 over-easy egg, and a drizzle of gochujang dressing. Roll up burrito style and cut in half on the bias.
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