Be Bim
Bop, meaning "mixed up rice": a traditional Korean dish
(the Van Drie version)
This seems
like a lot of work but once you get the hang of it, it comes together
quickly. We eat this almost every week during the CSA season.
2 cups cooked
white (or brown) rice (I use our rice steamer).
Marinade 1lb
thinly sliced boneless chicken or beef while you prepare the
vegetables. You can squish the meat and marinade together with your
fingers for a few minutes to make the meat more tender.
Marinade:
2 cloves
garlic, peeled and minced
2 green
onions (chopped)
5 TBS soy
sauce
2 TBS sugar
2 TBS
vegetable oil
1 tsp toasted
sesame seeds (optional)
1 TBS sesame
oil (optional but I love it!)
1/8 tsp black
pepper
Beat 4 eggs and pour egg
mixture in small batches into an oiled pan over med/high heat making
a thin egg pancake. Cook about 1 minute and then flip the pancake,
cooking for another minute until firmly set. Flip pancake onto a
cutting board and slice into thin strips or ribbons. Repeat 2-3X with
remaining egg mixture. Place eggs in bowl and set aside.
Cut carrots into julienne
strips and saute in a bit of oil until tender. Use those farm
veggies! I have recently added sugar peas, turnips, and green beans
to my carrots for a great use of our vegetables. You could certainly
do a separate batch of sauteed zucchini, summer squash, and/or
eggplant but I would cook these apart from the other vegetables
listed above as they tend to get soggy if overcooked. Place cooked
vegetables in bowls and set aside.
Saute chopped spinach (or
kale, chard, or any dark leafy green) until wilted. Place in bowl and
set aside.
Turn your pan up to high
and dump the meat and all the marinade into the pan. Spread it around
so it cooks evenly and saute for a few minutes until the meat is
cooked through. Transfer to a large bowl.
Each diner gets a portion
of rice in a bowl, then tops it with meat (be sure to spoon the meat
sauce over it too), a variety of the vegetables, sauteed greens, and
eggs. Then "be-bim" - mix everything together. It is ready
to eat!
Traditionally this is also
topped with kimchee (pickled spicy cabbage) that can be purchased at
many grocery stores and Asian specialty markets (but we often skip
the kimchee).
I usually make a hot sauce
with equal parts fresh lime juice and nam pla (Asian fish sauce which
is richer in flavor than soy sauce but you probably could substitute
soy sauce too) and chopped hot peppers from the farm. Mix together
and use sparingly depending on how much heat you can handle.
