Back to Foodservice Recipes

Ingredients

5 lb (1 bag) Adda Veggie Korean Crumble (#302503) *

2.7 lb Carrots, Shredded or Sliced

2.7 lb 110425 Spinach, Chopped, No Salt Added, Frozen (IQF)

3 lb Zucchini, sliced

7.5 cups Brown Rice, dry

15 cups Water (to cook rice)

* Thaw before using

Optional Accompaniments for Service:

1/2 cup Sesame Seeds

4 cups Gochujang Sauce (see recipe below)

Gochujang Sauce Recipe

1.5 cup Gochujang Paste

3/4 cup Sesame Oil

3/4 cup Sugar

3/4 cup Water

1/4 cup Apple Cider Vinegar

Mix all ingredients together until smooth.

Instructions

1. Pre-heat oven to 350°F. Line 1 sheet pan with parchment paper.

2. Cook rice: Combine water and dry rice in a hotel pan. Cover and bake in pre-heated oven for 45 minutes or until done.

3. Empty bag of thawed Adda Veggie Korean Crumble into a sheet pan lightly coated with pan-release spray. Bake at 350°F for 10-15 minutes or until internal temperature reaches 145°F.

4. Place sliced carrots, chopped spinach and sliced zucchini in separate perforated steam table pans (12" x 20" x 2 1⁄2"). Lightly season with salt.

   Steam each pan in low-pressure steamer for 5 minutes or until tender. Do not overcook.

5. Fill each bowl in this order, moving counter-clock-wise:

   • one #5 scoop cooked Brown Rice (3⁄4 cup)

   • one #8 scoop Adda Veggie crumble (1⁄2 cup)

   • one #16 scoop Carrots (1⁄4 cup)

   • one #30 scoop Spinach (1⁄8 cup)

   • one #30 scoop Zucchini (1⁄8 cup)

   (Optional) Garnish with a sprinkle of sesame seeds and serve with portion of 2 Tbsp Gochujang Sauce on the side.

   Critical Control Point: Hold for hot service at 135°F or higher.

Back to Foodservice Recipes