In a small bowl, coat the mushrooms in olive oil. Set a pot fitted with a steaming basket and 1 inch of water in it over low heat. Place the broccoli and mushrooms in the basket and steam until the broccoli is tender, about 5 minutes.
To Make the Sauce:
Coarsely chop the cilantro and lemongrass. Seed and finely chop the peppers.
Add all the ingredients to a bowl. Using an immersion blender, pulse 5-10 times to incorporate the ingredients. Process for 1-2 minutes, or until a thick paste forms. Make sure to scrape down the sides of the bowl every 15-20 seconds. Add additional water if needed.
How to Assemble:
Assemble bowl by layering the veggies over the brown rice and drizzling with curry sauce. Garnish with Toasted coconut, cilantro, and a squeeze of lime.
Rinse the rice in a fine mesh colander until the water runs clear. Add the water and salt to a saucepan and bring to a boil over high heat. Add the rice and stir, letting the water come to a boil again. Place the lid on the saucepan and lower the heat to a simmer. Simmer for 18 minutes. Turn off the heat and let the rice steam for 5 minutes. Fluff the rice with a fork.
• Prepare the Vegetables and Tofu:
Cut the vegetables and place in separate bowls. Then cut the tofu and place in a separate metal bowl.
How to Prepare Bulgogi Sauce
In a clear cup combine the ingredients and whisk until the sugar is dissolved. Coat the tofu with the marinade and set aside.
How to Make the Bibimbap
Combine all ingredients in a small bowl. Set aside
How to Cook the Vegetables
In the same skillet add butter, once melted add the corn, salt and pepper. Sauté until corn is tender. Remove from heat.
How to Cook the Tofu Bulgogi
Preheat a skillet over medium high heat. Add the tofu pieces, reserving the marinade. Cook until cooked through and slightly caramelized, about 2 minutes each side. Add the reserved marinade by tablespoon when the pan gets dry.
How to Cook the Eggs
In a nonstick skillet, add the butter. Once the butter is melted crack the eggs and let the bottom of the white slightly firm. Add two tablespoons of cold water, cover immediately. Allow the steam to cook the eggs until the white is firm but the yolk is still gooey.
How to Serve
In a bowl, add a cup of rice, place the bulgogi chicken in the middle. Then top it up with equal portions of cabbage, corn, cucumber and carrots. Place a fried egg on the top. Drizzle with Bibimbap sauce and sprinkle with Korean red pepper if wanted. Repeat this for all serving bowls.
My 11 year old daughter was born to cook and she had the time of her life!
She learned a lot of cooking skills, made a ton of great food and played games in the process.
They also gave her a very nice printed booklet with recipes, and made a wonderful YouTube video of the class.
Lindy, San Mateo
I used them last week for my twins (boy/girl) 9th birthday party. It was fantastic!
The location, decorations, etc. were all top notch.
They handled all the details from start to finish (set up and clean up too!)
Carolyn, Redwood City
Best summer camp my 8 year old daughter ever had! She's comfortable and confident in the kitchen now,
either cracking eggs, or rolling cookie dough, or mixing on the side.
She is always so happy at the end of day talking about what they learned!
Our kids are 14 and 12, and enjoy cooking immensely.
This is a wonderful little school - easy-going and knowledgeable instructors,
inviting little kitchen, very clean and friendly.
Lisa, San Jose
I love to cook with my daughter.
She has taught both my husband and her friends how to cook these dishes.
Her confidence in the kitchen is astounding.
This is the ONLY camp that she has asked to repeat next year.
My 7 year old son has been begging for cooking lessons. He had a blast!
They made so much food, Dad enjoyed it for dinner and
he was so impressed that his son had made it all from scratch.