Bi Bim Bap (Korean)

Total Time
Prep 1 hr
Cook 1 hr

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

Ingredients Nutrition


  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.


Most Helpful

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.

akimsing January 01, 2010

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!

shalondra.buckines February 26, 2008

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

chowchowgeorgiablue December 25, 2007

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