Bi Bim Bap (Korean)

greenery's Note:

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

• Total Time: 2 hrs
• Prep Time: 1 hrs
• Cook Time: 1 hrs

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
• ¼ cup garlic , minced
• ¼ cup chopped white scallion
• 3 tablespoons sesame seeds , toasted and crushed
• ¼ 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

[Chef #1499332]

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.

[Chef #775506]

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!

[Chef #703303]

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