Bi Bim Bap (Korean) - cooking recipe

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
Preparation
    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 crepe-style. Transfer crepes 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 crepes. 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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