Recipe: Mix and Match Bee-Bim Bop (Korean)

MIX AND MATCH BEE-BIM BOP

FOR THE MARINADE:
2 cloves garlic, minced
2 green onions, chopped
5 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons vegetable oil
1 teaspoon roasted sesame seeds
1 tablespoon sesame oil
1/8 teaspoon black pepper
FOR THE BOP:
1 pound tender lean beef, such as sirloin tip
Vegetable oil
4 eggs
2 carrots
1 pound fresh spinach
Salt and pepper
1/2 pound mung-bean sprouts (available in Asian markets)
TO SERVE:
4 cups cooked rice
Ko-chee-chang (Korean hot pepper paste, available in Asian markets; optional)
Kimchee (Korean pickled cabbage, available in Asian markets; optional)

TO MARINATE BEEF:
In large bowl, combine garlic, onions, soy, sugar, oil, sesame seeds, sesame oil and pepper. Slice beef across grain into very thin slices. With eager hands, toss beef and marinade together for 2 minutes. Set aside.

TO COOK EGGS:
Whisk eggs together. Heat 1 teaspoon vegetable oil in small nonstick skillet over medium heat. Pour in one-fourth of eggs, tilting pan to spread thin. Cook for 1 minute. Flip. Cook other side for 1 minute. Slip egg pancake onto cutting board to cool. Repeat (adding oil, if necessary) to make 3 more pancakes. Stack pancakes. Roll stack tightly. Cut roll into 1/4-inch slices. Unroll slices into medium bowl. Fluff into heap of yellow ribbons. Set aside.

TO STIR-FRY CARROTS:
Peel and cut carrots into matchsticks. Heat 1 tablespoon vegetable oil in large skillet over high heat. Stir-fry carrots until tender. Transfer to another bowl. Set aside.

To stir-fry spinach:
Boil spinach for 2 minutes. Drain. Cool. Squeeze. Stir-fry over high heat in 1 tablespoon oil. Transfer to another bowl. Season with salt and pepper. Set aside.

TO BLANCH SPROUTS:
Boil bean sprouts in lightly salted water for 2 to 3 minutes. Drain. Transfer to another bowl. Set aside.

TO STIR-FRY BEEF:
Heat large, dry skillet over high heat. Scoop meat from marinade. Add to hot pan in 1 big sizzle. Stir-fry for 2 to 3 minutes. Remove from heat.

TO SERVE:
Set all bowls and skillet on table. Allow each guest to scoop rice into soup bowl, then add meat (with its juices) and vegetables. Top with egg ribbons. Season with ko-chee-chang. Mix, like crazy. Enjoy with a side of kimchee.

Makes 4 servings
Adapted from source: Bee-bim Bop! by Linda Sue Park