Friday, September 10, 2010

Bee-Bim Bop

Elspeth gets to choose her own books at the library, and we came home with Linda Sue Park's Bee-Bim Bop. It's a fun read, made even more fun when you use the recipe included in the book.

My version of the recipe is not meant to replace Linda Sue Park's. She does a great job of providing instructions for the child and the adult. I'm not going to bother doing that. However, I want a record of the recipe here, as I know we will turn to it again and again.

The first time we made it, we followed the recipe completely. The second time, we just added whatever vegetables we felt like. We never have green onions or bean sprouts on hand, and I would hate for that to stop us from making the dish. This last time, we sauteed up some onion, mushroom and red pepper and included that in our toppings. The recipe is versatile enough to allow you to throw in whatever you've got in the fridge.

The marinade for the beef is delicious. I'd be interested to try it with chicken or even tofu.

I find that the greens work best when ground finely in the food processor, steamed, and then mixed in with the rice. Elspeth still doesn't like to eat big pieces of cooked greens--I don't think I was fond of that texture myself until my mid- to late- 20s!

Try this recipe and you'll find yourself "hungry, hungry, hungry for some bee-bim bop". Don't forget to "mix like crazy"--that's Elspeth's favorite part!

INGREDIENTS
1 c. rice (we like to use brown, often short-grain)
2 c. water
1 bunch greens, cleaned, steamed and finely chopped or processed

1 lb beef (she recommends sirloin tip. We used chuck steak last time. Any somewhat tender cut should work)

MARINADE
2 cloves garlic
2 green onions or 1/4 of an onion
5 TBSP soy sauce
2 TBSP sugar (I bet you could use honey, as well)
2 TBSP vegetable oil
1 tsp toasted sesame seeds
1 TBSP sesame oil
1/8 tsp black pepper
Crushed red pepper flakes to taste (optional)

TOPPINGS
2-3 eggs
2 carrots, shredded or cut into the shape you like best
Assortment of other cooked vegetables such as peas, peppers, onions, broccoli, mushrooms, blanched bean sprouts, etc all in separate bowls for letting people choose their own toppings
Kim-chee or other spicy sauce/condiment as desired

DIRECTIONS
  1. Mix the marinade ingredients together in a medium bowl
  2. Cut the beef into thin strips and add to marinade bowl. Smoosh the beef around in the marinade really well and let sit for half an hour while the rice cooks
  3. Rinse the rice well. Put in a medium pot with the water and a pinch of salt if desired. Bring water to a boil and then reduce to a simmer and cover the pot. Cook white rice for 20 minutes, brown rice for 40 minutes or until water has been absorbed and rice tastes cooked
  4. Crack the eggs into a small bowl and whisk with a fork. Add a touch of soy sauce or sesame oil, if desired
  5. Using a preheated, small saute pan or skillet coated lightly in oil, spread about half the egg in the thin layer over the bottom of the pan. Cook over medium heat until the egg is set and then flip over (in one piece if possible) and cook the other side for a moment. Take out of pan and repeat with remaining eggs. When cool enough to handle, stack the egg pancakes one top of one another and roll them into a cigar. Cut crosswise into strips. Put in a small bowl to offer for toppings
  6. Heat a medium skillet over medium-high heat. Pour the marinade and beef into the pan all at once. Stir the meat to cook evenly. Cook for a few minutes or until the meat is no longer raw. Put the meat with all of its delicious juices into a bowl for serving
  7. Mix the greens into the cooked rice and put in a serving bowl
  8. When all of the parts of the meal are ready, bring everyone to the table. Everyone should take some rice, meat and gravy and then add the other toppings as they wish
  9. Mix it, mix like crazy and enjoy the bee-bim bop

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