Skip to Content

Bee-bim Bop!

bee-bim-bop-header

Let me introduce you to one of Mr. 8’s favorite books in the whole world: Bee-bim Bop, by Linda Sue Park. We’ve had this book about making this traditional Korean dish since he was a baby and it’s a perennial favorite — the illustrations are adorable, the rhymes are catchy, and it’s a fantastic read-aloud.

We never got around to making the recipe in the back of the book for all these years, though. Mr. 8 really wanted to give it a try this week, so in the words of Linda Sue Park: “Hurry, Mama, hurry, gotta shop shop shop!” This week’s Sunday Scratchups (your weekly recipe from scratch around grocery sales and affordable ingredients) features Bee-bim Bop, from the book of the same name.

slice-meat-for-marinade-2

The beef will be the most expensive part of this recipe, but it only calls for one pound of tender lean beef (such as sirloin tip). I picked up a little over a pound of sirloin tip steak at $4.89/lb at my local produce market, but this might be a recipe where you’d watch for clearance beef and then construct the rest of the recipe around that.

This is not my recipe; it’s from Bee-bim Bop by Linda Sue Park! My only minor changes were to use baby carrots (all I had), halve the amount of bean sprouts (I was the only one who ate them anyway), and use jarred minced garlic instead of cloves. I also only made one cup rice (uncooked) instead of the two in the original recipe because low carb Mashup Dad won’t eat it and Junior High Guy only ever likes a little.

Bee-bim Bop

Ingredients

For the marinade

2 tsp minced garlic
2 green onions, chopped
5 Tbsp soy sauce (use a gluten free brand such as San-J to make this recipe gluten free)
2 Tbsp sugar
2 Tbsp vegetable oil
1 tsp roasted sesame seeds
1 Tbsp sesame oil
1/8 tsp black pepper

Everything else

3-6 cups cooked rice (1-2 cups uncooked)
1 lb tender lean beef (such as sirloin tip)
2 carrots (I used the end of a bag of baby carrots)
1 lb fresh spinach
8 oz bean sprouts
4 eggs
salt
pepper
vegetable oil

Directions

Cook up your rice (I made mine in a rice cooker): One cup rice to two cups of water. While that’s going, mix all marinade ingredients in large bowl and slice beef against the grain into thin strips.

not-a-fan-of-touching-raw-meatIgnore my messy counter, please!

Add beef to bowl with marinade, stir well, then squish it around with your hands for a couple of minutes. (It should go without saying, but: Wash hands well both before and after this step!) Mr. 8 did this part, and turned out to not be such a huge fan of getting his hands all into raw meat and oil, lol.

egg-pancake

Set beef aside to marinate while you cook up the other ingredients. Crack four eggs into a bowl, beat well, then cook about 1/4 of your eggs at a time in a little vegetable oil. Use a small pan over medium heat  and shake the pan as you’re adding eggs so they spread out into a thin egg “pancake.” Cook about a minute, then flip and cook the other side for another minute. Stack your egg pancakes as they’re cooked, then slice into thin strips and set aside in in a separate bowl.

Peel carrots if using whole, then slice into small sticks. Stir fry in about 1 tsp vegetable oil over high heat until tender, then set aside in separate bowl.

Cook spinach for two minutes in a pot of boiling water. Drain, cool for a couple of minutes, then squeeze some of the water out. Stir fry your spinach in vegetable oil in large pan over medium heat for 2-3 minutes, then remove to a separate bowl, season with salt & pepper, stir, and set aside.

Add 1 cup water and 1/8 tsp salt to a pot. Bring to a boil, add bean sprouts, cover, and cook for two minutes. Drain sprouts, then set aside in separate bowl.

Heat your large frying pan over high heat for about 30 seconds, then dump your entire bowl of beef + marinade into the pan. Spread it out across the bottom of the pan, and stir fry for about 3 minutes, stirring occasionally, until browned. Pour the resulting cooked meat and gravy into another bowl.

bee-bim-bop-ingredients

Put all your ingredients out on the table along with some hot sauce for topping and a homemade centerpiece. (This was awesome with chili garlic sauce!).

mix-it-up

Add rice to your bowl, then proudly top with veggies, meat, egg, and chili garlic sauce (if desired). Mix it all up madly, then dig in!

This was really good

bee-bim-bop-3

This was so good, and a fun recipe to make with kids! The meat was very tender and had a great flavor — you don’t need a lot of it to add the garlicky goodness to your meal, but be sure to add a little of the “gravy” along with before stirring up your Bee-bim Bop. Be forewarned, though: This recipe is somewhat time consuming if you have kids help 🙂 and creates a whole lot of dishes, lol.

mr8-reads-mop-mop-mop

Mr. 8 was so proud of himself, though, and after he ate a huge bowl of Bee-bim Bop he entertained everyone with a dramatic reading of the book. So all in all, awesome: And we’re definitely going to make this again! Good weekend recipe for some afternoon fun cooking with the kids. I highly recommend picking up a copy of the book, too: The recipe as printed breaks each step down nicely while suggesting which parts are good for kids, and the fun story completes the whole Bee-bim Bop experience.

bee-bim-bop-4

Yum — such a pretty all-in-one meal, too!

Easy print version

Print Pin
5 from 1 vote

Bee-bim Bop!

The recipe from the book by Linda Sue Park -- So fun to make with kids!
Course dinner
Total Time 1 hour

Ingredients

For the marinade

  • 2 tsp minced garlic
  • 2 green onions chopped
  • 5 Tbsp soy sauce use a gluten free brand such as San-J to make this recipe gluten free
  • 2 Tbsp sugar
  • 2 Tbsp vegetable oil
  • 1 tsp roasted sesame seeds
  • 1 Tbsp sesame oil
  • 1/8 tsp black pepper

Everything else

  • 3-6 cups cooked rice 1-2 cups uncooked
  • 1 lb tender lean beef such as sirloin tip
  • 2 carrots I used the end of a bag of baby carrots
  • 1 lb fresh spinach
  • 8 oz bean sprouts
  • 4 eggs
  • salt
  • pepper
  • vegetable oil

Instructions

  • Cook up your rice (I made mine in a rice cooker): One cup rice to two cups of water.
  • While that's going, mix all marinade ingredients in large bowl and slice beef against the grain into thin strips.
  • Add beef to bowl with marinade, stir well, then squish it around with your hands for a couple of minutes. (It should go without saying, but: Wash hands well both before and after this step!)
  • Set beef aside to marinate while you cook up the other ingredients.
  • Crack four eggs into a bowl, beat well, then cook about 1/4 of your eggs at a time in a little vegetable oil.
  • Use a small pan over medium heat and shake the pan as you're adding eggs so they spread out into a thin egg "pancake."
  • Cook about a minute, then flip and cook the other side for another minute.
  • Stack your egg pancakes as they're cooked, then slice into thin strips and set aside in in a separate bowl.
  • Peel carrots if using whole, then slice into small sticks.
  • Stir fry in about 1 tsp vegetable oil over high heat until tender, then set aside in separate bowl.
  • Cook spinach for two minutes in a pot of boiling water.
  • Drain, cool for a couple of minutes, then squeeze some of the water out.
  • Stir fry your spinach in vegetable oil in large pan over medium heat for 2-3 minutes, then remove to a separate bowl, season with salt & pepper, stir, and set aside.
  • Add 1 cup water and 1/8 tsp salt to a pot.
  • Bring to a boil, add bean sprouts, cover, and cook for two minutes.
  • Drain sprouts, then set aside in separate bowl.
  • Heat your large frying pan over high heat for about 30 seconds, then dump your entire bowl of beef + marinade into the pan.
  • Spread it out across the bottom of the pan, and stir fry for about 3 minutes, stirring occasionally, until browned.
  • Pour the resulting cooked meat and gravy into another bowl.
  • Put all your ingredients out on the table along with some hot sauce for topping and a homemade centerpiece. (This was awesome with chili garlic sauce!).
  • Add rice to your bowl, then proudly top with veggies, meat, egg, and chili garlic sauce (if desired).
  • Mix it all up madly, then dig in!
Recipe Rating




Megan

Friday 4th of June 2021

We checked this book out from the library and my kids loved it and immediately wanted to make the recipe! So we went to the store and bought the ingredients and made it for dinner. I agree it is time consuming and uses a lot of dishes but the kids had fun and it was delicious!

MichelleH

Friday 25th of May 2018

That looks delicious! I'm with Mr. 8 on touching raw meat. blech Husband laughs at me, but bought me a big box of latex gloves and it's better that way. Still icky, not quite as bad. lol

Jean

Sunday 22nd of March 2015

Here are some easy short-cuts to help on the time factor (I'm Korean and I feed my family this meal all the time): 1. Instead of ribeye or sirloin tip, use a lean ground beef. It's cheaper and marinates just as well. If you have any left over marinated meat, put it in a flour tortilla with alittle bit of lettuce and it's awesome as a taco. 2. Instead of an omelette-type egg, try a sunny-side egg. The runny yolk acts like a binder and "binds" all the ingredients together and keeps the bibimbop from getting too dry. 3. I often cut fresh dill pickle cucumbers (they are more crunchy then regular cucumbers) and romaine lettuce and add it into the bibimbop. More veggies means less rice and meat! 4. After you've mixed all the ingredients together in your bowl, add a small splash of sesame oil and mix in. Again, it acts as a binder and another layer of toasted flavor. 5. I've seen smaller (5lb) bags of medium grain rice (what is usually used in this dish) at Mariano's or Caputos.

Or, do what I do...head to the Korean market and buy a pre-made package of all the sides...lol.

rachel

Sunday 22nd of March 2015

Thanks so much! We're definitely going to keep playing around with it now that he got to experience making the exact recipe from the book :)

Cindy H.

Sunday 22nd of March 2015

My husband and I had a Korean friend who used to make BiBimBop for lunches back in my husband's seminary days. Everyone LOVED it when he made it. He gave me a recipe all those years ago (it's a bit different from yours). This makes me want to try it again! Yum!

Suzann

Sunday 22nd of March 2015

The marinated beef would be good in a Chinese stir fry with broccoli and red peppers( and any thing else hanging around in the veggie drawer). Amazing difference in the parts of he country(Texas gulf coast)-- I buy my rice in 10 or 20 pound bags when the Asian grocers put jasmine or basmati on sale which happens often. .

rachel

Sunday 22nd of March 2015

Well yeah, you'll always do well on rice getting the big bags at ethnic stores, I was just giving an example of where it's on sale if you don't want the commitment of a 20 lb bag. :)

Simple Share Buttons