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. ---------------------------------------------------------------------------
Nutrition
Ingredients
