Bi Bim Bap (Korean)

Recipe by greenery
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READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Cut chicken breasts into small pieces, matchstick sized.
  • Let rest at least 2 hours in marinade -- refrigerated.
  • Season egg yolks with salt. Beat until smooth.
  • Lightly oil and heat nonstick pan over medium flame.
  • Cook yolks crêpe-style. Transfer crêpes to. sheet pan to cool.
  • Repeat process with egg whites. (If necessary, add small. amount of cornstarch-water mixture to keep whites smooth.).
  • Julienne white and yellow crêpes. Reserve.
  • Season carrots and cucumber with salt. Set aside 5 minutes. Rinse; pat dry. Saute in sesame oil. Reserve.
  • Stir-fry spinach in sesame oil. Reserve.
  • Arrange chicken, egg, vegetables around rice.
  • 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.
  • Cook over medium heat until sugar dissolves and mixture reduces, 3-5 minutes.
  • Serve Kochujang sauce with the Bi Bim Bap.
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