The eOpenU iScool featured the Ilocano style of Korean Bibimbap in its episode entitled, “Kulturang Iloco, Timplang eOpenU” last September 24, 2020 which was held at the College of Management in DMMMSU-Mid La Union Campus (MLUC). The cooking episode was co-hosted by Dr. Meljo Apilado, Head of Student Affairs and Services (SAS) of DOUS and Prof. Rosa Novencido, Dean of the College of Management of DMMMSU MLUC. Professor Geremy Cacanindin, a faculty member of the said college, demonstrated the step by step procedure of cooking Iloco style bibimbap. Prof. Novencido said that students should grab this opportunity to learn to prepare this dish and share it with others. “During this difficult time of pandemic you can cook this dish and sell it in order to have additional income for the family,” she added. She commended DOUS for initiating the eOpenU iScool as its e-SAS program for it helps address the needs of students while they cannot come to school and are staying in their homes during this time of pandemic. This Ilocano version of the Korean bibimbap, according to Prof. Cacanindin, is affordable and easy to prepare. She said that instead of using beef, it uses longganisa or local sausage, specifically the Amano’s longganisa which is a product of Prof. Elena Amano, a faculty member of DMMMSU MLUC College of Technology. The longganisa is combined with pickled labong (bamboo shoots) or atchara, kangkong (water spinach), talong (eggplant), and togue (bean sprouts) which are available in the local market especially this rainy season. Prof. Cacanindin reiterates the use of our local products as an alternative to the usual ingredients used in dishes such as the bibimbap. They may be common vegetables but they can elevate the dish. To learn more about the preparation of the Iloco style bibimbap, watch the full episode at https://www.facebook.com/watch/?v=316624502772951. (𝘚𝘵𝘰𝘳𝘺 𝘤𝘰𝘯𝘵𝘳𝘪𝘣𝘶𝘵𝘦𝘥 𝘣𝘺 𝘑𝘰 𝘈𝘯𝘯 𝘔𝘢𝘳𝘪𝘦 𝘋𝘶𝘤𝘶𝘴𝘪𝘯)