From library book with same name: There are as many versions of bee-bim bop as there are families who cook it. This recipe is one that we make at home. Please don't let the number of steps scare you - none of them are difficult.
Mung bean sprouts, sesame seeds, ko-chee-chang, and kimchee are available at many large supermarkets as well as well as at Asian grocery stores.
1. Boil water, then lower the flame, place rice in water, cover and simmer for 20-30 minutes until the rice is tender and all the water has been absorbed.
2. Mince the garlic and chop the green onions.
3. Mix all the marinade ingredients in a big bowl.
4. Slice the beef across the grain into very, VERY thin slices. Put all the beef into the bowl with the marinade. Stir well with a big spoon. WASH YOUR HANDS. Then stick your hands into the bowl, grab handfuls of beef, and squish all of it around 2-3 minutes. This makes it nice and tender. When you finish, wash the marinade off your hands. Set the beef aside.
5. Break the eggs into a large measuring cup. Beat the eggs with a fork until the whites and yolks are completely mixed together.
6. Put 1 teaspoon of vegetable oil into a small nonstick frying pan. Heat pan over medium flame. Let it 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 minute. Using a wide spatula, flip the egg over and cook the other side 1 minute. You now have an egg "pancake" Flip the pancake out onto a cutting board and leave it there to cool. Repeat until you have used up all the egg, adding a little more oil if needed. You should be able to make at least 4 pancakes. Leave them on the cutting board until cool enough to handle.
7. Put the egg pancakes on top of each other to make a neat stack. Roll up the stock 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. They will look like a bunch of yellow ribbons. Set aside.
8. Using a vegetable peeler; peel the carrots. Then cut them into julienne strips (small sticks about 2 inches long) with a knife or in a food processor. 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.
9. Cook spinach for 2 minutes in a pot of boiling water; 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.
10. Pour one cup of water into a large saucepan. Add 1/4 teaspoon salt. Put the pan over high heat. When the water boils, put the bean sprouts into the pan. Cover the pan and cook for 2-3 minutes. Drain the bean sprouts and empty them into a bowl.
11. 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 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 (meat juices) 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 or plate and some meat and vegetables on top. (Be sure to put a couple of spoonfuls of meat juice on your rice.) Top with egg ribbons. If you like spicy food, add some kno-chee-chang (hot-pepper paste).
Now "bee-bim" - mix everything together. It's ready to eat (with some kimchee on the side, if you wish)!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1103g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 270 (29%)|
|Amt Per Serving||% DV|
|Total Fat 30g||40 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 239.4mg||74 %|
|Sodium 269.6mg||9 %|
|Potassium 2976.4mg||78 %|
|Total Carbohydrate 120.6g||35 %|
|Dietary Fiber 13.8g||55 %|
|Sugars, other 106.8g|
|Protein 51.4g||73 %|
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Calories per serving: 937
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