China Jubilee

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Bi Bim Bop February 20, 2011

Filed under: Uncategorized — missjubilee @ 6:35 pm

So, I’m finally getting around to posting this!  It was almost two weeks ago now when we had a bi bim bop lesson and meal with Vickie and her family.  Bi bim bop is a Korean dish that we have eaten at school and at restaurants but which none of us non-Koreans knew exactly how to make.  Here are my notes as I typed them up during the lesson. After the recipe are a couple photos of yut, the Korean game we also learned. My team came in second, which meant we only had to put in 8 kuai each towards ice cream; the third place team put in 12 kuai each, and then we all got an ice cream treat to enjoy (including the kids, who didn’t play or pay but did run out to buy the ice cream for us!).  Thanks for teaching us, Vickie, Lee family, and friends!

Bi Bim Bop

Spinach – wash, put 1T salt in boiling water, add spinach, after 1 min pull out soft spinach, cold rinse & drain (squeeze). Chop. Put in bowl with salt, minced garlic, sesame seeds, 1tsp sesame oil. Toss. Let marinate or use now.
Spinach and Sprouts

(spinach and sprouts, already prepared)


Bean sprouts – buy fresh or sort & clean packaged sprouts. Take off bean covers if not fresh (they get tough). Wash. Put in pot with cold water to cover. Add dash salt. Bring to rolling boil.  Boil 2-3 min longer. When soft enough, drain. Toss in salt, a little minced garlic, sesame seeds, sesame oil, black pepper. Marinate or use now. (add crushed red pepper powder + a little sugar to make it spicy).

Meat: 1C sugar, 1C soy sauce, 2C water or 7-up, 2T sesame oil, 2T minced garlic, 1/2 pear ground up, several pounds pork cut thin to order from a Korean shop. Marinate overnight unless it’s cut very thin. Cook in wok. Cut up as you go or when finished.

Mushroom (big fan-shaped ones, black/brown) – cut off stem & discard, rip up the rest. Wash. Cook in boiling salted water 5 min till soft. Squeeze out water. Put in hot oiled wok. Sprinkle salt abt 1 T, and pepper. Toss in sesame seeds. Remove after 2-3 min.

Finely slice zucchini. Sprinkle a little salt; after 20 min, drain off the water that has collected. Put in hot oiled wok.  Add less salt, 1tsp garlic. Sauté until tender (bendy) & remove. Drain again. Sprinkle with sesame seeds.

Finely slice carrot. Put in hot oiled wok. Sprinkle with pepper & salt, then sesame seeds toward the end.

Hot sauce: mix packaged spicy bean paste + corn syrup in about equal amounts, and 1T sesame oil. Can add soy sauce as well.

Fry eggs, 1 per person.

Cook rice. Fluff.

OK, have you got all nine items ready?  Now put some rice on your plate, pile it with meat and veg, spoon over some hot sauce (in my case, about 1/2 tsp, but individual tolerance will vary!), and throw and egg on top.  Mix it all up and dig in.  Yum!

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