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:
2hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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