Bee-bim Bop!

Since posting this video to our facebook page I have had several requests for the recipe.

I can’t take credit as my recipe is a variation on the recipe we got out of the back of one of our favourite books, a rhyming story about making Bee-bim Bop by author Linda Sue Park, and Illustrator Ho Baek Lee.

Bee-bim Bop
As Linda Sue Park remarks in her recipe there are tons of variations on Bee-bim bop, as many as there are different people who eat it.
My Family LOVES the marinade so we make about twice as much as is really needed (and have been known to use it on a stirfry of vegetables)
For little kids, I don’t even cook the veg, I just chop or grate the carrots and give them a few sprouts and leaves of spinach on the side.

Here is the recipe:
What you’ll Need:  serves our hungry Family of 4 – or 6 toddlers and a care giver 😉
Beef – 500 g
we use flank steak, cut thin across the grain, but any tender lean beef cut, such as sirloin tip, also works.
(250 g mushrooms) my 2 yr old loves mushrooms so we always add lots and cook it with the beef.
2 c Rice
1/2 c carrots, julienned**
500 g (1 lg package) fresh baby spinach**
500 g fresh (mung) bean sprouts
4-8 eggs
a bit of vegetable oil for frying

For the marinade:
4 cloves garlic, peeled and minced
a small bunch green onions (about 4), chopped
1/2 c soysauce
3 Tb Vegetable oil
2 Tb Sesame oil
4 Tb sugar
1/4 tsp black pepper
1 Tb sesame seeds


Mix the marinade, set aside
Slice meat across the grain, into very thin bite sized pieces
put meat in the marinade, mix around so all the meat is covered. set aside.
put about 4 c water on to boil.
Cook the rice.
Prep vegetables: wash peel & julienne carrots, wash spinach & sprouts.
Once water boils, pour 1 c of water into a sauce pan. Once it returns to a boil, add sprouts and 1/4 tsp salt. Cook 2 min then remove from heat, drain, rinse with cold water and set aside.
Add spinach to remaining boiling water. Cook 2 min, drain, rinse and set aside.
Add 1 tb oil to fry pan or wok, cook carrots about 3 min till just tender.
Heat pan or wok, add meat and marinade all at once. Spread out across the pan or wok and let cook until meat is no longer pink.  set aside.
In a no stick pan, cook eggs – My kids like them scrambled, I like them over easy.

Put the rice in the centre of a soup bowl, scoop meat with the juices,each of the vegetables into the bowl and top with the egg.


**A few short-cuts: our local Korean grocer carries a ready made package of “Bee-bim bop” complete with the veggies and meat, while there you can pick up several types of kimchee and hot pepper paste, and even some dumplings, and Chap Chae (another family favorite) all ready to serve. We still always make the meat ourselves but the store bought veggies cut down on the number of steps and pans used.

Share on FacebookShare on Google+Pin on PinterestShare on LinkedInShare on TumblrEmail this to someoneShare on RedditShare on StumbleUponTweet about this on Twitter

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *