Bee-Bim Bop!


Written By: Linda Sue Park

Illustrated By: Ho Baek Lee


Before Reading

Explore Illustrations and Text:

Encourage your child to make predictions about the story before you begin your read-through. Take a moment to look over the cover and illustrations and ask these questions to get your child thinking:

What do you notice on the front cover?

What do you think “bee-bim bop” is?

{Flip to a certain illustration} What do you think is happening in this picture?

Do you like to help me cook? What is your favorite food that you help me make? Why is that your favorite?


As You Read

Almost every sentence in this book ends with an exclamation mark so read with a lot of enthusiasm to express the little girl’s excitement! Also, incorporate movement in your storytelling and let your child join in as well. For example, when the little girl says, “Gotta Hop Hop Hop!” or “MIX LIKE CRAZY!”, ask your child to hop with you or pretend to mix really quickly. Say, “Quick! We need to mix like crazy so that we can eat the bee-bim bop!”

Making Connections:

Being able to relate to the main character is another great way to get your child engaged. When the little girl instructs her mama to hurry so that they can eat supper, ask “Can you think of the last time that you were really excited about something? Why were you so excited? What did you do while you waited?”


After Reading

Summarize and Interpret:

Ask these questions to gauge your child’s understanding and opinion of the story that you have just read together:

Did you like that story? Why or why not?

Why is the little girl so excited about the bee-bim bop?

What are some ingredients that go into it?

What were some things that the little girl did to help her mom prepare supper?


Activity: Make Bee-Bim Bop!

Of course, if making food isn’t your cup of tea, we also love the idea of finding a nearby Korean restaurant! If you can make it for lunchtime, there are often very reasonable prices.

Ingredients 

  • 2 cups white rice
  • 2 cloves garlic, peeled 
  • 2 green onions (scallions)       
  • 5 tbsp soy sauce          
  • 2 tbsp sugar               
  • 2 tbsp vegetable oil            
  • ⅛ tsp black pepper        
  • *Optional: 1 tsp roasted sesame seeds, 1 tbsp sesame oil  

 

  • 1 pound tender, lean beef 
  • Vegetables:    
  • 2 carrots    
  • 1 lb frozen or fresh spinach
  • 1 lb mung bean sprouts
  • 4 eggs
  •  Salt and pepper
  •  Vegetable oil for frying
beebim.jpeg

Try this delicious Korean dish for yourself with this yummy recipe provided in the back of the book! And don’t be intimidated by the number of steps, none of them are difficult and the finished products will be worth it! Also, the author separated the instructions into what your child can do and what you should do so that your little one can get fully involved in the cooking process! This recipe serves 4 people.

  1. Child: Pour 2 cups of rice into rice cooker or pot. Add 4 cups of water. Grownup: Then, turn on rice cooker or if you are using a pot, put the pot over a high flame until the water boils, then lower the flame, cover the pot, and let simmer for 20-30 minutes until the rice is tender and all the water has been absorbed.
  2. Grownup: Mince the garlic and chop the green onions. Child: Mix all of the marinade ingredients in a big bowl.
  3. Grownup: Slice the beef across the grain into very, VERY thin slices. Child: Put all the beef into the bowl, grab handfuls of beef, and squish all of it around for 2-3 minutes. This makes it nice and tender. When you finish, wash the marinade of your hands. Set the beef aside.
  4. Child: Break the eggs into a large measuring cup. Throw away the shells. Beat the eggs with a fork until the whites and yolks are completely mixed together.
  5. Child: Put 1 teaspoon of vegetable oil into a small nonstick frying pan. Grownup: Put the pan over a medium flame. Let it heat for about 1 minute. Pour about ¼ of the egg into the pan. Rotate the fan quickly so the egg spreads out into a thin layer on the bottom. Cook the egg for 1 minute. Using a wide spatula, flip the egg over and cook the other side for 1 minute. You now have an egg “pancake.” Flip the pancake out onto a cutting board and leave it there to cool. Repeat until you have used up all the eff, adding a little more oil if needed. You should be able to make at least 4 pancakes. Leave them on the cutting board until cool enough to handle.
  6. Child: Put the egg pancakes on top of each other to make a neat stack Roll up the stack tightly. Grownup: Cut the roll into ¼ inch slices. Child: Put the slices into a medium-sized bowl, unroll them, and toss them around a little. They will look like a bunch of yellow ribbons. Set aside.
  7. Grownup: Using a vegetable peeler, peel the carrots. Then cut them into julienne strips (small sticks about 2 inches long) with a knife or in a food processor. Heat 1 tablespoon of vegetable oil in a large frying pan or wok over a high flame and stir-fry the carrots over high heat until tender. Empty the carrots into a bowl and set aside.
  8. Child: If you are using frozen spinach, squeeze some of the water out of it once it has been defrosted. Grownup: If you are using fresh spinach, cook it for 2 minutes in a pot of boiling water, drain, and let cool for a few minutes, then squeeze some of the water out. Put 1 tablespoon of vegetable oil into the frying pan and stir-fry the thawed or precooked spinach for 2-3 minutes until tender. Empty the spinach into a bowl, season it with salt and pepper, and set it aside.
  9. Child: Pour one cup of water into a large saucepan. Add ¼ teaspoon salt. Grownup: Put the pan over high heat. When the water boils, put the bean sprouts into the pan. Cover the pan and cook for 2-3 minutes. Drain the bean sprouts and empty them into a bowl.
  10. Grownup: Put the large frying pan over high heat. Heat the pan for about 30 seconds. Take the bowl of beef and marinade and dump it into the frying pan-all of it at once. When the beef hits the pan, it will sizzle loudly. Using a spatula or a wooden spoon, spread the beef out in the pan. Stir for 2-3 minutes until all the red meat turns brown. Turn off the heat. There will be cooked beef and some gravy (meat juices) in the pan.

Now it’s time to serve! Put all of the ingredients on the table where everyone can reach them. Each person then puts a pile of rice in the middle of the soup bowl or plate and some meat and vegetables on top. Be sure to pour a couple of spoonfuls of meat juice on your rice. Top with the egg ribbons, mix it all together and you are ready to dig in! If you like spicy food, add some ko-chee-chang (hot-pepper paste).

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