Bi Bim Bap (Korean)

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: 2 hrs
• 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.