Who is your role model? Newbery Medal winning author (and former food journalist) Linda Sue Park is one of mine. Her bestselling books are an artful glimpse into Korean culture. The pages of her novels for middle graders and young adults sing with insights into humanity. She also turns a phrase like no other in books like A Single Shard. (At age 4 she won a poetry contest in a magazine with her haiku submission!)
Bee-bim Bop! by Linda Sue Park:
A picture book about food, family and a traditional Korean dish
On a recent mission to the library to research literary agents for my two books, Linda Sue Park’s picture book Bee-bim Bop! tumbled into my hands. (I’ve completed a picture book and middle-grader. Both books are about Japanese girls learning to treasure life again after great loss at the hands of the Great Earthquake of 2011.)
Beef, bean sprouts, spinach, carrots and Japanese-style egg are ready
to roll with sushi rice.
Have you tasted Korean bee-bim bop? As Korean food (and TV dramas) are popular in Japan, I’d heard the term but wasn’t quite sure of the ingredients. After flipping through the pages of Linda’s Bee-bim Bop!, I learned the traditional Korean dish is basically rice with mix-ins. (Instead of sweet mix-ins for ice cream, savory items are combined with rice.)
The Ninja Baker's Bee-Bim Bop Sushi Rolls
"Stuff, Roll and Wrap" is the theme for this week’s Sunday Supper. So I rolled up the yummy Korean bee-bim bop into Japanese sushi! Kimchi Mom, Amy Kim - a maestro of Korean cuisine – hosts this week’s Sunday Supper gathering on Twitter. (You are invited! Please scroll down for details.)
Korean dramas and food are popular in Japan. Thought it might be fun to combine the best of the two cultures in a sushi roll. My recipe is drama-free and delicious. Serve the sushi rolls with Korean kimchi (pickled cabbage) If you prefer spicy food.
This recipe is inspired by and adapted from Linda Sue Park's picture book,Bee-bim Bop!
- 2 cups sushi rice
- Dried seaweed (nori) or soy paper wraps
- ¼ lb frozen spinach
- ½ cup bean sprouts
- 1 medium carrot, thinly sliced
- ½ lb. sukiyaki beef or thinly sliced beef
- 3 ½ tablespoons soy sauce
- ½ - ¾ teaspoon finely chopped garlic
- ¼ - ½ teaspoon onion powder
- dash of pepper
- ½ tablespoon sugar
- ½ teaspoon sesame seeds
- 1 tablespoon sesame oil
- Vegetable oil - enough to coat a wok or large frying pan
1. Cook short grain - sticky white Japanese - rice.
2. Make sushi rice.
3. Microwave ¼ lb frozen spinach per package directions.
4. Drain the cooked spinach and set aside.
5. Make thin egg crepes - kinshi tamago.
6.Whisk together the soy sauce, garlic, onion, pepper, sugar, seeds and sesame oil to make a marinade.
7. With your fingertips, gently massage the beef with the marinade. Allow to rest for 5 minutes.
8. In a wok or large saucepan, parboil the bean sprouts. (2 to 3 minutes) Remove from the pan. Drain.
9. Coat the wok or large saucepan with vegetable oil (1 to 1 ½ tablespoons is perfect.) Sauté the spinach for 2 to 3 minutes. Take out of the pan and set aside.
10. Add more oil to the wok or pan, if needed. Lightly fry the carrots until tender. Remove from the pan and set aside.
11. Stir-fry the meat in the marinade.
12. Assemble the sushi: On a plastic-covered sushi roll mat, place a sheet of dried seaweed or soy paper wrap. Scoop petite mounds of sushi rice onto the top portion of the mat. Level the rice so it is even. Arrange the meat, eggs, veggies and additional sesame seeds (if desired) on top. Gently roll the sushi up!
For a thicker sushi roll, cover the entire nori sheet with rice and mix-ins.
Tip: Rice is sticky so it helps to have a bowl of water nearby to wet your fingers.
Here are a few other bloggers who know how to Wrap, Stuff and Roll!
Starters and Snacks
- Easy Apple Dumplings by Hezzi-D's Books and Cooks
- Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
- Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
- Arepas de Queso (cheese stuffed cornmeal cakes) by A Kitchen Hoor's Adventures
- Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
- Eggy Rice Wraps by Jane's Adventures in Dinner
- Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
- Onigiri by Brunch With Joy
- Stuffed Pierogie Shells by Seduction in The Kitchen
- Scotch Eggs with Sriracha Dipping Sauce by Run DMT
- Celery Root Lettuce Wraps with Beluga Lentils by The Wimpy Vegetarian
Entrees and Mains
- Rouladen by The Not So Cheesy Kitchen
- Stracci di Antrodoco by Manu's Menu
- Eggplant Rollatini by MealDiva
- Chicken Cordon Blue by The Foodie Army Wife
- Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
- Chicken Taco Egg Rolls by Table for Seven
- Shrimp Tempura Rolls by Small Wallet, Big Appetite
- Lemon and Herbed Stuffed Salmon by Nosh My Way
- Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
- Bademjan Shekam-por - Persian Stuffed Eggplant by Culinary Adventures with Camilla
- Mascarpone Blueberry Stuffed French Toast by gotta get baked
- Korean-style Meaty Stuffed Potatoes by kimchi MOM
- Strawberries and Cream Pancake Roll by Curious Cuisiniere
- Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
- Rolled Greek Meatloaf by Kudos Kitchen By Renee
- Shrimp Burritos Con Queso by Cooking On The Ranch
- Bee-Bim Bop Sushi Rolls by NinjaBaking.com
- Angel Hair Shrimp Lettuce Wraps by Family Foodie
- Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
- Zucchini Boats by Confessions of a Culinary Diva
- Girl's Camp Breakfast Burritos by Hot Momma's Kitchen Chaos
- Crab Louie Stuffed Chicken by Cindy's Recipes and Writings
- Rustic "Wrapped" Tart with Ramps by Delaware Girl Eats
- Potato Roll Stuffed with Ham and Cheese in Red Sauce by Basic N Delicious
- Ham, Turkey and Cheddar Turnovers by Magnolia Days
- Crispy Chipotle Shrimp Burritos by Bobbi's Kozy Kitchen
- Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
- Pizza Pockets by girlichef
- Ham and Cheese Crescent "Roll" Stromboli by Rants From My Crazy Kitchen
- Beef Wellington Braciole by Cupcakes & Kale Chips
- Greek Salad Wrap by The Messy Baker
- Cabbage Venison Lettuce Wraps With Fresh Herbs by Sue's Nutrition Buzz
All things Sweet
- Carrot Cake Cinnamon Rolls by Chocolate Moosey
- Chocolate Hazelnut Rugelach by Desserts Required
- Chocolate Cake Roll by That Skinny Chick Can Bake
- Cannoli Stuffed French Toast by Momma's Meals
- Lemon Poppyseed Swirl Cookies by What Smells So Good
- Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
- Raspberry and Lemon Curd Mascarpone Stuffed French Toast by La Bella Vita Cucina
- Chocolate Chip Banana Sweet Rolls by Big Bear's Wife
- Orange Chocolate Swiss Roll by Noshing With The Nolands
- Salted Caramel Chocolate Cookies by Alida's Kitchen
- Flourless Peanut Butter and Jelly Cookies by Pies and Plots
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement
Wishing you magical finds at the least unexpected moments.
The Ninja Baker
© ™ Watkinson 2012
The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.