Our executive sous chef, Tony Martinez, loves Asian cuisine and is constantly looking to expand the scope of our Thai, Chinese and Korean offerings. We began serving bibimbap in one of our dining operations to enthusiastic response. It starts with a choice of glutinous or brown rice, and students can add ingredients such as kimchi, mushrooms, carrots, green onions, cabbage and cucumbers. We finish it with beef bulgogi or tofu and offer to top it with a fresh egg cooked on the line. Finally, we serve three complexly flavored sauces to finish it off. I think the appeal of the dish lies in its approachability. Bibimbap is essentially a rice bowl with vegetables, but when combined with one of our sauces, it creates a new taste experience. It is very much a gateway dish to global cuisine.
University of Montana