Bi Bim Bap (korean)

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 18 ounces chicken breasts
• 6 eggs, separated
• 12 ounces carrots, julienned
• 12 ounces cucumbers, julienned
• 12 ounces spinach, cooked and shredded
• sesame oil, as needed
• salt, pepper to taste
• 6 cups cooked sushi rice
• 1 cup soy sauce
• 1 cup sugar
• 1/4 cup garlic, minced
• 1/4 cup chopped scallion
• 3 tablespoons sesame seeds, toasted and crushed
• 1/4 cup chili bean paste (kochujang)
• 2 tablespoons sugar
• 1 tablespoon water

Recipe

• 1 make the marinade: combine 1 cup soy sauce, 1 cup sugar, 1/4 cup minced garlic, 1/4 cup chopped scallion, 3 tablespoons toasted, crushed sesame seeds and pepper to taste.
• 2 cut chicken breasts into small pieces, matchstick sized.
• 3 let rest at least 2 hours in marinade -- refrigerated.
• 4 season egg yolks with salt. beat until smooth.
• 5 lightly oil and heat nonstick pan over medium flame.
• 6 cook yolks crêpe-style. transfer crêpes to. sheet pan to cool.
• 7 repeat process with egg whites. (if necessary, add small. amount of cornstarch-water mixture to keep whites smooth.).
• 8 julienne and yellow crêpes. reserve.
• 9 season carrots and cucumber with salt. set aside 5 minutes. rinse; pat dry. saute in sesame oil. reserve.
• 10 stir-fry spinach in sesame oil. reserve.
• 11 arrange chicken, egg, vegetables around rice.
• 12 make kochujang sauce: combine 1/4 cup kochujang (chile-bean paste), 2 tablespoon sugar and 1 tablespoon water in saucepan. heat to boil, stirring constantly.
• 13 cook over medium heat until sugar dissolves and mixture reduces, 3-5 minutes.
• 14 serve kochujang sauce with the bi bim bap.