We got E this book a few weeks ago – it’s super cute. After reading it a few times, Curt started asking me to make some bee-bim bop for dinner one night. So I did yesterday.
The book says that bee-bim bop is a popular meal for many Koreans, and I can see why – it was delicious and it came together really quickly. Also, since everything is served separately if you have picky eaters they can easily avoid the greens or carrots or whatever.
Bee-bim bop – recipe adapted from Bee-bim Bop! by Linda Sue Park
2 cloves of garlic, minced
2 green onions, sliced
5 TB soy sauce
2 TB sugar
2 TB vegetable oil
2 tsp sesame seeds
1 TB sesame oil
1 pound tender lean beef (I used sirloin), sliced very thinly against the grain
3 – 4 carrots, julienned
2 10-oz. packages frozen spinach (I used kale we had frozen from last summer), defrosted and well-drained
1 pound mung bean sprouts
4 eggs, well beaten
salt and pepper
vegetable oil for frying
Serve with: kochugang (Korean hot pepper paste), kimchee, steamed rice
Combine marinate ingredients and meat and set aside.
Stir-fry carrots in vegetable oil in a non-stick skillet over medium-high heat.
Season with a little bit of salt and pepper and set aside. Repeat with bean sprouts and greens or spinach.
For eggs, the recipe stated to season the eggs with salt and pepper, make four thin egg pancakes, and slice them into ribbons. I unfortunately am unable to make egg pancakes without everything turning into a hot mess, so I just scrambled the eggs.
Finally, the meat. Heat your skillet over medium-high heat. When the pan is hot, dump the meat and marinade in all at once. Cook quickly until the meat is done; keep the marinade as a sauce.
Hungry E is ready to eat! To serve: put some rice (“bop”) in the bottom of your bowl. Top with meat (and sauce), veggies, and egg.
Stir until mixed up (“bee-bim”), top with gochujang and kimchi, and enjoy.
She loved it – no kimchi, but she had some of everything else!