Entrée: Beef Pulkogi with Cucumber Kimchi
District: Chicago Public Schools-Aramark
Meal description: This recipe was inspired by Chef Beverly Kim, a member of the Chicago Public School District’s Chef Council and adjusted by Aramark Chefs’ and nutrition team to meet the USDA requirements under the Healthy, Hunger-Free Kids Act served as a reimbursable meal under the National School Breakfast or Lunch program. Chef Kim, along with other professional culinary members, advise on menu development while contributing their collective experiences, passion and creativity to school lunches and breakfasts to the CPS menu. Chef Council members create recipes and educate students in lunchrooms and special demonstration events, support the community and environmental initiatives of Nutrition Support Services, endorse new school recipes and provide ongoing insight on trends, flavor palates and the importance of farm-to-table in support of the CPS Farm to School program.
Much like Bulgogi (literally "fire meat"), Chef Kim’s recipe of Pulkogi is adapted for the CPS menu with ground beef marinated to create a mildly sweet, savory main dish served with brown rice. The Beef Pulkogi is made with General Tso's sauce, teriyaki shredded carrots and cilantro.
Chef Kim’s Korean Cucumber Kimchi are not your ordinary cucumber pickles! While traditionally Cucumber Kimchi uses an age-old technique to preserve cucumbers beyond their growing season where no canning and no acidic liquid is used, CPS has modified the dish to eliminate the fermentation period resulting in a crisp cucumber salad with a texture which becomes crunchy and slightly chewy after marinating. The Cucumber Kimchi combines fresh cucumbers and cilantro with other flavorful ingredients as a slightly sweet, crisp fresh compliment to the Pulkogi Beef recipe.
Where item is served: Elementary and secondary