The Sprouts - Hungry for some Bee-bim Bop!


Bee-bim Bop, means mixed-up rice in Korean, and is a top-favorite dish in our house!! The first time we were planning to make it, ironically Between the Lions featured a book by Ho Baek Lee, called Bee-Bim Bop! The show was recorded on our DVR and O wanted to keep re-watching the clip. It provided lots of anticipation and he was very interested in trying it out when we sat down for dinner that night!

The dish consists of a portion of rice, topped with meat, stir-fried vegetables, an egg (sunny-side up) and if you like, kimchi (pickled cabbage). The kids favorite part of the meal is to stir, stir, stir everything together!! The egg on top sounds very different than food we typically eat in the States, but it binds together the many layers of flavors in this delicious Korean Dish!

This summer we also made kimchee using cabbage from our garden. O and his dad found a couple videos describing how to make it on YouTube. Now both kids occasionally ask to watch the grandma kimchi video. Our kimchee recipe is based more on this How to Make Kimchi video.

Bee-Bim Bop:
Prepare 2 cups of sushi rice

Defrost 1 package spinach
Shred or dice 2-3 carrots
Dice one package of shitake or button mushrooms
Heat 1 T oil in wok or frying pan and stir fry the above ingredients with 1 cup bean sprouts. Pour into bowl and set in warm oven. We do each vegetable separately, but you could combine them.

We use the following bulgogi recipe for the steak. http://www.seriouseats.com/recipes/2009/03/korean-barbeuce-beef-bulgogi-...
Tent with foil when done preparing meat.

Fry eggs for the number of people serving. While the eggs are frying, add rice to bowl and fan the remaining ingredients on top of the rice. When the eggs are done, add to each bowl. Stir, stir, stir. Time for Bee-bim Bop!

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