This week the SproutChefs experienced a taste of Korea, by way of bee-bin bop. Bee-bin bop is rice topped with veggies and marinated meat. Almost every Korean has their own version of this, but here is the recipe the class used this week. It was is from the children's book Bee-Bin Bop by Linda Sue Park.
Prepare marinade ahead of time and marinate the meat (chicken or tofu can be substituted) for at least 30 minutes:
1 cup soy sauce 1 cup water 1/2 cup brown sugar 5 tablespoons red wine vinegar 3 tablespoons vegetable oil 2 garlic cloves chopped 1 tablespoon grated fresh ginger
1 lb. of lean beef cut in small strips
2 cups of white rice and 4 cups of water cooked for 20-30 min. until tender
2 carrots cut in julienne slices
1 bag of fresh spinach
1 bag of bean sprouts
salt and pepper
Vegetable oil for frying
Optional ingredients to serve with bee-bim-bop:
Korean pepper sauce
Turn the wok on high or heat a nonstick frying pan on medium high. Cook the egg and sauté the meat and veggies individually and set aside. Once everything is cooked, combine everything in the pan, heat it through and serve.
Bop is the Korean word for rice and bee-bin means mixed-up.