INGREDIENTS
Serves: 100

• 12 lbs sausage crumble or sausage alternative
• 9.4 lbs cooked, shelled edamame
• 100 cups cooked whole grain spaghetti
• 10.3 lbs raw broccoli florets
• 7.5 lbs chopped, raw green onions
• 3.5 lbs sliced, raw bell peppers
• 8 cups prepared sweet chili sauce
• crispy wonton strips

DIRECTIONS

1. 1. Cook noodles until al dente and drain. Set aside.
   2. Steam broccoli and peppers until crisp and tender.
   3. Mix steamed broccoli, peppers and edamame with raw green onions and sweet chili sauce. Set aside.
   4. Bring sausage crumbles to temperature.
   5. Layer one cup of pasta at the bottom of the bowl.
   6. Scoop 3/4 cup vegetable mixture on top of pasta.
   7. Scoop 2/3 heated crumbles and place on top.
   8. Garnish with crispy wonton strips.
   9. Instruct students to “be the chef” and mix their own bowl.

1 serving provides: 2 oz meat/ meat alternative, 2 oz grain, and 1/4 cup GV, 1/8 cup OV, 1/8 cup RV. 

INGREDIENTS

• 6 ea Pork Jiaozi, panko crusted, fried
• 2 fl-oz Kogi Salsa Roja
• 8 fl-oz Kogi Secret Weapon Slaw

PORK JIAOZI

• 1 lb ground Pork
• 2 fl-oz Kogi OG Kalbi Sauce
• 2 fl-oz minced, Shiitake mushrooms
• 1 tbsp minced, Fresno red chili
• 1 tsp toasted, Sesame seeds
• 1 ea Egg
• 2 fl-oz toasted, Panko bread crumbs
• 1 tbsp minced, Green onion
• 24 ea Wonton wrappers

SECRET WEAPON SLAW

• 4 oz cole slaw
• 2 oz Kogi secret weapon sauce

DIRECTIONS

1. Combine the Pork Jiaozi ingredients in a large mixing bowl and blend well.
2. Let set in refrigerator for at least one hour. Place twelve wonton wrappers down on prep table.
3. Spoon one tablespoon of filling into center of each wrapper.
4. Wet edges of the wrappers with warm water and place another wrapper on top.
5. Seal edges with a fork. Let Jiaozi set for one hour.
6. Bread with standard breading system of seasoned flour, milk wash and panko break crumbs.
7. Deep try Jiaozi until golden brown and internal temperature reaches 165F.
8. Place on serving vessel along with secret weapon slaw, drizzle with salsa roja and serve!

INGREDIENTS

• 3 ea fried wonton shells
• 3 ea Korean fried chicken strips
• 3 tablespoons secret weapon slaw
• 1 teaspoon toasted sesame seeds
• 1 tablespoon Kogi salsa roja

DIRECTIONS

1. Fry wonton wrappers into taco shells.
2. Fry Korean fried chicken and place one strip in each wonton shells.
3. Top with secret weapon slaw and sprinkle with toasted sesame seeds.
4. Drizzle with Kogi salsa roja, and serve!

Kogi Salsa Roja
Item #20919

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.

INGREDIENTS
Serves: 48

1 lb (95% lean) ground beef
1 tablespoon dark sesame oil
3 cups coarsely chopped broccoli slaw
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 cup reduced sodium soy sauce
48 wonton wrappers (3 1/4 – 3 1/2 inch squares)
Asian dipping sauce – suggestions: teriyaki, peanut or sweet and sour
Green onions, cut length wise into strips (optional)

DIRECTIONS

1. Heat sesame oil in large nonstick skillet over medium heat until hot. Add broccoli slaw, garlic and ginger; stir-fry 5 to 7 minutes or until slaw is crisp-tender. Transfer to large bowl; cool to room temperature. Add ground beef and soy sauce; mix lightly but thoroughly.
2. Spoon 1 tablespoon beef mixture in center of 1 wonton wrapper (keep remaining wonton wrappers covered with a clean, damp kitchen towel to prevent from drying out). Moisten edges of wonton wrapper with water. Bring 4 corners of wrapper up and over filling, forming pyramid shape and pinching edges together to seal. Place on baking sheet lined with parchment or waxed paper. Repeat with remaining wonton wrapper and filling to form 48 dumplings.
3. Spray steamer basket with non-stick cooking spray. Place as many dumplings into steamer basket that will fit without touching each other, about 10 to 12. Place basket over 1 inch boiling water (water should not touch bottom of basket). Cover tightly; reduce heat. Steam 6 to 7 minutes. Carefully remove dumplings to serve plate; keep warm. Repeat with remaining dumplings.
4. Serve with dipping sauce. Garnish with green onion strips, if desired.