Bi Bim Bap (Korean)

• 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

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 crepe-style. Transfer crepes 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 crepes. 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.

chicken breasts, eggs, carrots, cucumbers, spinach, sesame oil, salt, rice, soy sauce, sugar, garlic, white scallion, sesame seeds, chili bean paste, sugar, water

Taken from www.food.com/recipe/bi-bim-bap-korean-137771 (may not work)