Time for Bee-bim Bop!


This recipe is adapted from the book Bee-bim Bop! by Linda Sue Park.  Bee-bim bop is a traditional Korean dish meaning mix-mix rice.  The marinade reminds me of my mom’s bulgogi or kalbi marinade.  Generously serves 4-6.

Korean Sweet-Soy Marinade

2 cloves garlic, pressed
2 green onions (I used what I had on hand – 1/4 of an onion)
5 T tamari or soy sauce
1  T raw honey
2 T sesame oil
1 T mirin (optional)
fresh ground pepper
1 T sesame seeds
1 lb beef cut of choice (I used organic ground beef)

Other Ingredients

2 cups brown rice
2 cups water
4 eggs (I used egg whites leftover from making ice cream)
1 package frozen organic peas
1 package frozen organic corn
1/4 head red cabbage
5 carrots
1 T coconut oil


1.  Make the rice steaming good and hot.  I used a rice cooker with a 1:1 ratio of rice to water.  I made mine ahead and put in large wooden bowl.


2.  Mix all the marinade ingredients together in a big bowl and marinate the beef.  Set aside.


3.  In a large skillet, pour coconut oil over medium high heat.  Add eggs and cook for 1-2 minutes.  Using a spatula, flip the egg over and cook the other side.   Remove from heat and place on cutting board.  Let cool, then cut into slices.   Add to rice.

4.  Pour bag of peas into pan and let it warm up, stirring occasionally.  Remove and add to rice mixture.


5.  Pour bag of corn into pan and repeat.


6.  Cut carrots into small sticks and add to pan, stirring occasionally until tender.  Remove from heat and add to mixture.

7.  Slice cabbage and add to pan for few minutes.  Remove from heat and add cabbage and rice to mixture.


8.  Cook beef over medium heat, until brown.  Remove from heat and add to mixture (juice and all).


9.  Then mix it!  Mix like crazy!


Quiet for a moment
Papa says the grace
Everybody says “Amen”
A smile on every face.