Monday, February 7, 2011

Bee Bim Bop


I am a fan of the Children's Television Show, Between the Lions. It is so well made and engaging that even if I didn't have kids and had time to watch TV, I may be tempted to put it on while I knit. One of the episodes introduced me a wonderful recipe, called Bee-bim Bop by Linda Sue Park, from a book by the same name. The name was so catchy... I was ecstatic to find that it is a real recipe. It was fun to tell my kids what we were having for dinner and they had lots of fun telling my husband.

Truthfully, the funnest part for me is being able to tell my kids to eat all the colors on their plate. That's not something I can tell them every night!



Here it is, in case you want to make it for your family. It is a little labor intensive, but it is worth it. Just a warning, it does call for red meat. For this reason, it is something that I don't make too often, for health reasons.

I always double the recipe - my husband enjoys eating it for his lunch the next day and it is an easy way to make both of my children eat their vegetables because it is so colorful.

Title: Recipe: Mix and Match Bee-Bim Bop (Korean)
Board: Daily Recipe Swap at Recipelink.com
From: Betsy at Recipelink.com 9-24-2006
To: Recipe: International Recipes (7)
Msg ID: 3141025

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MIX AND MATCH BEE-BIM BOP

FOR THE MARINADE:
2 cloves garlic, minced
2 green onions, chopped
5 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons vegetable oil
1 teaspoon roasted sesame seeds
1 tablespoon sesame oil
1/8 teaspoon black pepper
FOR THE BOP:
1 pound tender lean beef, such as sirloin tip
Vegetable oil
4 eggs
2 carrots
1 pound fresh spinach
Salt and pepper
1/2 pound mung-bean sprouts (available in Asian markets)
TO SERVE:
4 cups cooked rice
Ko-chee-chang (Korean hot pepper paste, available in Asian markets; optional)
Kimchee (Korean pickled cabbage, available in Asian markets; optional)

TO MARINATE BEEF:
In large bowl, combine garlic, onions, soy, sugar, oil, sesame seeds, sesame oil and pepper. Slice beef across grain into very thin slices. With eager hands, toss beef and marinade together for 2 minutes. Set aside.

TO COOK EGGS:
Whisk eggs together. Heat 1 teaspoon vegetable oil in small nonstick skillet over medium heat. Pour in one-fourth of eggs, tilting pan to spread thin. Cook for 1 minute. Flip. Cook other side for 1 minute. Slip egg pancake onto cutting board to cool. Repeat (adding oil, if necessary) to make 3 more pancakes. Stack pancakes. Roll stack tightly. Cut roll into 1/4-inch slices. Unroll slices into medium bowl. Fluff into heap of yellow ribbons. Set aside.

TO STIR-FRY CARROTS:
Peel and cut carrots into matchsticks. Heat 1 tablespoon vegetable oil in large skillet over high heat. Stir-fry carrots until tender. Transfer to another bowl. Set aside.

To stir-fry spinach:
Boil spinach for 2 minutes. Drain. Cool. Squeeze. Stir-fry over high heat in 1 tablespoon oil. Transfer to another bowl. Season with salt and pepper. Set aside.

TO BLANCH SPROUTS:
Boil bean sprouts in lightly salted water for 2 to 3 minutes. Drain. Transfer to another bowl. Set aside.

TO STIR-FRY BEEF:
Heat large, dry skillet over high heat. Scoop meat from marinade. Add to hot pan in 1 big sizzle. Stir-fry for 2 to 3 minutes. Remove from heat.

TO SERVE:
Set all bowls and skillet on table. Allow each guest to scoop rice into soup bowl, then add meat (with its juices) and vegetables. Top with egg ribbons. Season with ko-chee-chang. Mix, like crazy. Enjoy with a side of kimchee.

Makes 4 servings
Adapted from source: Bee-bim Bop! by Linda Sue Park
MSG URL: http://www.recipelink.com/msgid/3141025