The Sprouts - STILL Hungry for Bee-bim Bop!

We’ve made a change in plans and are visiting Korea in January, allowing us to arrive in China in time to celebrate the Chinese New Year. It makes more sense too, since Korea is considered the land bridge connecting Japan and China.

Prior to arriving, we visited several web sites to learn a little bit of background information. At this point, I didn’t go into a lot of detail about the politics of the region.

Upon arriving in Korea, we had a special request for a popular Korean dish called Bibimbap, which means mixed up rice. If you haven’t tried the dish yet, I’ll keep trying to peak your interest. I recommend reading the book Bee-Bim Bop! by Ho Baek Lee and/or watching the Between the Lions clip featuring the book: ( Your kids will LOVE to chant along with the repeating Bee-Bim Bop phrase, and it’s a great way to create interest in this flavorful dish.

The dish consists of a portion of rice, topped with meat, stir-fried vegetables, an egg and if you like, kimchee (pickled cabbage). Both of my kids occasionally ask to watch the “grandma kimchee” video. Skoogie and O’s favorite part of the meal is to stir, stir, stir everything together!!

Prepare 2 cups of sushi rice

Defrost 1 package spinach
Shred 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 1cup bean sprouts. Pour into bowl and set in warm oven.

We use the following bulgogi recipe for the steak.
Tent the beef 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 the bowl. Stir, stir, stir. Time for Bee-bim Bop!

How was the bibimbap???

Hey beanfans3... how was the bibimbap? We also add a dash of a little soy sauce and sesame oil on it before placing the egg on top. Another good addition (if you like a little spice) is Korean Kochujang (also spelled Gochujang) paste. We have plenty if you want to try it first.

We love bibimbap!

The bibimbap was a huge hit at our house. We've made bibimbap once before with a recipe that did not use bulgogi and we're sticking with your recipe from now on. The bulgogi added so much flavor. It was also much easier to prepare the bibimbap using your directions. We'll add the soy sauce and sesame oil the next time around (and probably bother you for a taste of the Korean Kochujang).

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