Prep Time:	1 hr.
Cook Time:	1 hr.

Ingredients:

• 18 oz chicken breasts
• 6 eggs, separated
• 12 oz carrots, julienned
• 12 oz cucumbers, julienned
• 12 oz spinach, cooked and shredded
• sesame oil, as needed
• salt, pepper to taste
• 6 cups cooked sushi rice
• 1 cup soy sauce
• 1 cup + 2 tbsp sugar
• 1/4 cup garlic, minced
• 1/4 cup chopped white scallions
• 3 tbsp sesame seeds, toasted and crushed
• 1/4 cup chili bean paste (kochujang)
• 1 tbsp water

1. Make the marinade: combine 1 cup soy sauce, 1 cup sugar, 1/4 cup minced garlic, 1/4 cup chopped white scallions, 3 tbsp toasted, crushed sesame seeds and pepper to taste.
2. Cut chicken breasts into small pieces, matchstick sized.
3. Let rest at least 2 hrs in marinade—refrigerated.
4. Season egg yolks with salt. Beat until smooth.
5. Lightly oil and heat nonstick pan over medium heat.
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 mins. 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 (chili-bean paste), 2 tbsp sugar and 1 tbsp water in saucepan. Heat to boil, stirring constantly. Cook over medium heat until sugar dissolves and mixture reduces, 3-5 mins.
13. Serve Kochujang sauce with the Bi Bim Bap.