Sunday, August 9, 2009


A little girl is thrilled about what's for dinner--the Korean dish Bee-bim Bop--and she excitedly helps her mother select groceries and prepare the meal before Papa, the baby, and Grandmother gather for a short prayer and, finally, dinner. Park's brief, bouncy, rhyming text, with the refrain, "Hungry hungry hungry / for some BEE-BIM BOP!" perfectly echoes the frenzied speed of shopping and cooking, as well as the gleeful anticipation of a favorite meal, which most kids will recognize. Lee's watercolors extend the flurry of activity, humor, and delight in uncluttered spreads, many from a child's-eye view. Step-by-step descriptions will intrigue children who love learning about the process of putting a meal together.

When I was teaching at preschool one of the children brought in this wonderful book Bee-Bim Bop! and his mother read the book, its a great rhyming book for small children and a recipe for the dish can be found at the end of the book.

After reading the book Hungry Monkey I was inspired to make the Bibimbap for Little Foodie and my hubby. My hubby loved it, he loves anything spicy or that he can make spicy and Little Foodie thought it looked really cool and she loved the egg on top. We will definetly make it again! The only change I made to the original recipe is that instead of the 2T of pear I added 2 under-ripe sliced pears, in part because I wasn't paying enough attention to the recipe and because adding fruit to anything make Little Foodie happy!

Serves 4
For the Marinade

1/4 C of soy sauce
1 1/2 T of sugar
2 T of finely grated Asian pears or Granny Smith Apples
1 scallion, thinly sliced
1 med. clove of garlic, minced
2 T of sesame oil
2 T of sesame seeds
1/2 T black pepper
1 pound of flank steak cut into very thin slices
8 oz of bean sprouts
4 eggs
peanut oil

10 C of hot cooked rice (3 1/2 C of dry rice)
8 oz of kimchi
Sriracha Sauce

1. Combine the soy sauce, sugar, pear, scallions, garlic, sesame seeds, oil and pepper in a bowl. Add the meat and refridgerate for 2 to 24 hours. Put meat and marinade in the skillet and cook until meat is no longer pink.

2. Blanch the bean sprouts in boiling salted water for 2 min.

3. Fry the eggs in peanut oil, over easy with a runny yoke. The hot rice and meat with cook the yoke.

4. Place rice in bowl, top with the meat, kimchi, sprouts and egg. Add hot sauce, mix and enjoy!

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