Bi Bim Bap (Korean)

Submitted by greenery

"There's a small Korean restaurant near the University of Michigan in Ann Arbor where they make this dish on Tuesdays only. The line goes out the door. I tried a dozen different recipes until I found this one, which is pretty close to the Tuesday special. There are three parts to this recipe: the main dish, the marinade, and Kochujang sauce"

 

• Ready In: 2hrs
• Ingredients: 16
• Serves: 6

ingredients

• 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 white scallion
• 3 tablespoons sesame seeds, toasted and crushed
• 1⁄4 cup chili bean paste (kochujang)
• 2 tablespoons sugar
• 1 tablespoon water

directions

1. Make the marinade: Combine 1 cup soy sauce, 1 cup sugar, 1/4 cup minced garlic, 1/4 cup chopped white 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 white 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.

Reviews

[akimsing]

Not bad and would definitly make it again but i found the chicken to be quite salty - would use the reduced sodium soya sauce next time.

 

[shalondra.buckines]

I've had bi bim bap at a few locations and this recipe is the best thus far! I had a little trouble finding the kochujang sauce at the international market. I ended up buying a Chili Paste Sauce with Soya Bean Oil and it worked out just fine. The prep takes a while but it's worth every second. Use a low-sodium soy sauce if you're concerned with the sodium content. Thanks!

 

[chowchowgeorgiablue]

Lot of work,but it was worth it!Almost like being in Korea again!

 

[Jane Snar]

This was a really good basic recipe. Traditionally, Bi Bim Bap is made with beef however. I would say if you want to make a more traditional version of this, get some thinly sliced beef from your Asian grocery store if you are lucky enough to have one near by. It makes a huge difference in taste. I made mine with the beef in bbq style (bulgogi). The other issue is that it is made with vinegared red pepper paste. If you can find this in the condiment section of an asian groc. store, you don't need to make a separate concoction. And btw, it is NOT very hot and I am a wimp when it comes to spicy food. The other reviewer must have been using something wrong with her dish. Other substitutions I made were zucchini instead of cucumbers. If you get a cast iron bowl, you can put all your ingredients side-by-side and add the whole egg right on top like in a Korean restaurant and mix it while it cooks. Serve it in the same steaming hot bowl. It is my favorite Korean dish. I got a pretty good review for my first time by my boyfriend whom is Korean. My inspiration was following this recipe - kudos to you for adding a Korean recipe!

 

[adriennenewton]

Sorry but I found this just so-so nothing fantastic. And just an FYI for others chili bean paste is HOT.