Korean Rice Mixed with Vegetables and Meat

submitted by rcoen


from Tipperary, Ireland

Also known as "Be Bim Bap"

2 cup rice
2-1/2 cup cold water
1/2 lb. ground beef
3 Tbsp chopped green onion
1/2 tsp chopped garlic
speck pepper [sic]
3 tsp sesame seed powder
3 tsp oil
2 Tbsp soy sauce
2 cup shredded water cress (celery)
1 carrot (for small piece)
1 cucumber
2 cup bean sprouts (prepared)
2 eggs (make egg sheet)
1 pear (firm)
salt and pepper

Wash rice well and add cold water. Cover tightly and bring quickly to
boil. Lower heat and simmer 30-40 minutes. Do not stir or remove lid
while cooking. Wash the water cress and cut into 1-inch lengths. Shred
each piece lengthwise. Sprinkle with salt and let stand 10 minutes. Press
out any water that forms and saute the water cress in 1/2 tsp. oil
shortly. Wash the cucumber without peeling it, cut into 1-inch lengths
and shred each piece lengthwise. Sprinkle with salt and let stand
shortly. Press out any water and saute slightly. Wash and peel the
carrot. Cut into 1-inch lengths and shred each piece lengthwise. Cook for
3 minutes in boiling salted water. Drain. Wash and cook bean sprout in
hot salted water until tender. Drain (if canned bean sprouts are used,
drain well). To the bean sprouts, add 2 Tbsp soy sauce, 1 chopped green
onions, 1/2 tsp. garlic, 1 tsp. oil, 1 tsp. sesame seed powder. Mix well
and saute until seasonings are absorbed. Mix well beef, green onions,
garlic, pepper, prepared sesame seed, oil and soy sauce. Saute slowly
until meat is done, stirring constantly. Separate the egg whites and
yolks and make egg yolk and white sheets. Roll each egg sheet separately
and shred crosswise as thin as possible. Peel the pear and shred in thin
strips about 1 inch long. Above the cooked rice, decorate all the
prepared ingredients colorfully. Serve while it is warm.

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