There are as many versions of bee-bin-bop as there are cooks who recreate it. All the ingredients below can be found at Whole Foods, Trader Joes, Stop and Shop or Shop-Rite. The length of the recipe may appear intimidating, but it is easy and fun to make. Just have all the ingredients prepared and set out to stir fry.
Prepare marinade ahead of time and marinate the meat, chicken or tofu for at least 30 minutes:
Marinade (This can also be used for the Pho recipe that follows)
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 is traditional, but chicken and tofu work fine
(Beef or chicken should be cut into small strips. The tofu is best cut in larger strips, so that it does not dissolve into the recipe when cooked.)
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.
You need 1 ziplock, 2 large graham crackers, 1 rolling pin and 1 foil pan.
Break the graham crackers up and put them in the Ziploc.
Seal the Ziploc.
Use the rolling pin to crush the graham crackers into tiny crumbs.
Pour the graham cracker crumbs into the foil pan.
Put 1 tablespoon of melted butter into your crushed graham cracker crumbs.
Put 1 teaspoon of sugar in with the graham cracker crumbs and butter.
Mix the crumbs, butter and sugar together with your fingers.
Press the mixture into the pan to make a graham cracker crust.
You will need a bowl and mixing spatula.
Measure 1/3 cup sweetened condensed milk and 1/3 cup lemonade concentrate into a mixing bowl.
Fold in 1/3 cup of Cool Whip. Do not use anything else. Be careful not to over mix it.
Pour the contents of your bowl into the pie pan.
Garnish your pie with lemons, limes and zest.
Cover with plastic wrap.
Put the pie in your refrigerator for at least 3 hours.