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Saturday, June 9, 2012

Bee-bim Bop

Bee-bim=mix, bop=rice, so this common Korean dish is mixed rice. We made it for the first time before we brought Tyson home, and the kids love it so much it's become a regular in our dinner rotation. The meat is essentially bulgogi, and you can use any combination of veggies that you'd like.

2 cups white rice

2 cloves garlic, minced
2 green onions, chopped
5 teblespoons soy sauce
2 tablespoons sugar
2 tablespoons vegetable oil
1 teaspoon sesame seeds, roasted (optional)
1 tablespoon sesame oil (optional)
1/8 teaspoon black pepper

1 pound tender, lean beef (such as sirloin tip)

2 carrots, peeled and julienned
8 ounces mushrooms, sliced1 pound fresh spinach, washed
1 (6-oz.) bag fresh spinach
8 ounces bean sprouts

Other ingredients
4 eggs
salt and pepper
vegetable oil for frying

Serve with
Sriracha (Asian chili sauce)

Cook the rice in a rice cooker or on the stove.

Mix all the marinade ingredients in a large bowl or gallon-size plastic bag.

Slice the beef across the grain into very, VERY thin slices. (You'll want a good, sharp knife for this.) Add the beef to the marinade. Seal the bag and mix it together with your hands, then squish the beef (we tell the kids to "give it a massage") for 2-3 minutes. This makes it nice and tender. Set the beef aside.

Break the eggs into a large measuring cup. Beat the eggs with a fork until the whites and yolks are completely mixed together.

Put a teaspoon of vegetable oil into a small nonstick frying pan and heat over medium heat for about 1 minute. Pour about 1/4 of the egg into the pan. Rotate the pan quickly so the egg spreads out in a thin layer on the bottom. Cook the egg for 1 minutes. Using a wide spatula, flip the egg over and cook the other side for 1 minutes. You now have an egg "pancake." Flip the pancake out onto a cutting board and leave it there to cool. Repeat until you've cooked all the egg, adding a little more oil, if needed. When the pancakes are cool enough to handle, stack them on top of each other to make a neat stack. Rill up the stack tightly. Cut the roll into 1/4-inch slices. Put the slices into a medium-sized bowl, unroll them, and toss them around a little, so they look like a bunch of yellow ribbons. Set aside.

Heat 1 tablespoon of vegetable oil in a large frying-pan or wok over a high flame and stir-fry the carrots over high heat until tender. Empty the carrots into a bowl and set aside.

Repeat with the mushrooms.

Blanch spinach in a pot of boiling water for 2 minutes, drain, and let cool for a few minutes, then squeeze some of the water out. Put 1 tablespoon of vegetable oil into the frying pan and stir-fry the precooked spinach for 2-3 minutes until tender. Empty the spinach into a bowl, season it with salt and pepper, and set it aside.

Boil 1 cup of water and 1/4 teaspoon salt in a large saucepan. Add bean sprouts to the boiling water. Cover the pan and cook for 2-3 minutes. Drain the bean sprouts and empty them into a bowl.

Put the large frying pan over high heat. Heat the pan for about 30 seconds. Take the bowl of beef and marinade and dump it into the frying pan - all of it at once. When the beef hits the hot pan, it will sizzle loudly. Using a spatula or a wooden spoon, spread the beef out in the pan. Stir for 2-3 minutes until all the red meat turns brown. Turn off the heat. There will be cooked beef and some gravy in the pan.

To serve, put the rice, the bowls of egg strips and vegetables, and the pan of meat where everyone can reach them. Each person puts a pile of rice in the middle of a soup bowl or plate and some meat and vegetables on top. (Be sure to pour a couple of spoonfuls of meat juice on your rice.) Top with egg ribbons. If you like spicy food, add some Sriracha.

Now "bee-bim" everything together. It's ready to eat (with some kimchee on the side, if you like.)