Tuesday, May 7, 2019

Supporting ‘DISH: Cuisine for Change’

At Second Harvest Heartland's "DISH: Cuisine for Change" fundraising gala,
 Schwan's chefs created and showcased a Bibimbap recipe using CJ CheilJedang's
Bibigo® Korean BBQ Sauce, Annie Chun’s Restaurant Style White Rice
and Bibigo Go-Chu-Jang Hot & Sweet Sauce.

Schwan’s attends Second Harvest Heartland’s annual gala and features Bibimbap recipe

May 7, 2019 — Schwan’s employees and chefs recently attended the annual Second Harvest Heartland’s “DISH: Cuisine for Change” to help celebrate food and support those experiencing food insecurities. The company joined as a sponsor of the event along with several other large employers in Minnesota.

“DISH: Cuisine for Change” is Second Harvest Heartland’s signature fundraising gala bringing the community together to raise funds and build awareness to help end hunger in local communities.

This year, more than 1,000 people attended the annual fundraiser and helped raise more than $675,000, which will provide more than 2 million meals to local families and individuals in need. Funds were raised in a variety of ways, including event and table sponsorships, live and silent auctions and private donations. Special guests at this year’s program included Jason DeRusha from WCCO TV and Comedian Kathleen Madigan.

In addition to fundraising activities, several chefs attended the event and showcased gourmet cuisine. Michael Gunn, Matt Horn and Deb Hey from the Schwan’s internal culinary team and Schwan’s Chef Collective prepared a Bibimbap Cone recipe for guests to try using CJ CheilJedang’s Bibigo® Korean BBQ Sauce, Annie Chun’s® Restaurant Style White Rice and Bibigo® Go-Chu-Jang Hot & Sweet Sauce.

Twenty-two other chefs from area restaurants also entertained guests with their creations. Some of the featured dishes included Mee Ka Tee, Chirshi Don, Bucatinni alla Amatriciana and a Lobster Chaat Shot.

Second Harvest Heartland is part of the Feeding America Network, which the company entered into an official partnership with in 2011. Its service area includes parts of western Wisconsin and most of southern Minnesota, including the Twin Cities metro area. According to the non-profit organization, they serve more than 500,000 people annually.


Active Time: 20 min

Total time: 35 min

Serves 4

  • 1 Lb. Beef Ribeye, Thinly Sliced.
  • ½ Cup Bibigo Korean BBQ Sauce.
  • 4 Packages Annie Chun's Restaurant Style White Rice.
  • 4 Eggs.
  • 4 Tbsp. Kimchi.
  • 4 Tbsp. Matchstick Carrots.
  • 4 Tbsp. Sliced Green Onion.
  • 2 Tsp. Sesame Seeds, Toasted.
  • 1 Sheet Nori Seaweed.
  • 4 Tsp. Bibigo Go-Chu-Jang Hot & Sweet Sauce.
  • Salt and Pepper to taste
  1. Marinade beef ribeye in BBQ sauce for 30 minutes.
  2. Grill over high heat until medium.
  3. Prepare the Annie Chun's Restaurant Style White Rice according to package instructions.
  4. Prepare eggs sunny side up, season with salt and pepper.
  5. Place warmed rice in serving bowl.
  6. Top with sunny side up egg and BBQ beef.
  7. Garnish with kimchi, green onions, Sesame seeds and nori.
  8. And, serve. Traditionally, the diner mixes all the ingredients together and enjoys.

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