HOW+TO+MAKE


 * Let's make bibimbap**
 * Ingredients**
 *  18   ounces  chickent 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

<span style="background: white; display: block; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan; tab-stops: list 36.0pt; text-align: left; text-autospace: ideograph-numeric; word-break: keep-all;"> **Recipe:** <span style="background: white; display: block; margin: 0cm 0cm 0pt 38pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan; tab-stops: list 38.0pt; text-align: left; text-autospace: ideograph-numeric; text-indent: -20pt; word-break: keep-all;"> l 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. <span style="background: white; display: block; margin: 0cm 0cm 0pt 38pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan; tab-stops: list 38.0pt; text-align: left; text-autospace: ideograph-numeric; text-indent: -20pt; word-break: keep-all;"> l 2 Cut chicken breasts into small pieces, matchstick sized. <span style="background: white; display: block; margin: 0cm 0cm 0pt 38pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan; tab-stops: list 38.0pt; text-align: left; text-autospace: ideograph-numeric; text-indent: -20pt; word-break: keep-all;"> l 3 Let rest at least 2 hours in marinade -- refrigerated. <span style="background: white; display: block; margin: 0cm 0cm 0pt 38pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan; tab-stops: list 38.0pt; text-align: left; text-autospace: ideograph-numeric; text-indent: -20pt; word-break: keep-all;"> l 4 Season egg yolks with salt. Beat until smooth. <span style="background: white; display: block; margin: 0cm 0cm 0pt 38pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan; tab-stops: list 38.0pt; text-align: left; text-autospace: ideograph-numeric; text-indent: -20pt; word-break: keep-all;"> l 5 Lightly oil and heat nonstick pan over medium flame. <span style="background: white; display: block; margin: 0cm 0cm 0pt 38pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan; tab-stops: list 38.0pt; text-align: left; text-autospace: ideograph-numeric; text-indent: -20pt; word-break: keep-all;"> l 6 Cook yolks crêpe-style. Transfer crêpes to. sheet pan to cool. <span style="background: white; display: block; margin: 0cm 0cm 0pt 38pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan; tab-stops: list 38.0pt; text-align: left; text-autospace: ideograph-numeric; text-indent: -20pt; word-break: keep-all;"> l 7 Repeat process with egg whites. (If necessary, add small. amount of cornstarch-water mixture to keep whites smooth.). <span style="background: white; display: block; margin: 0cm 0cm 0pt 38pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan; tab-stops: list 38.0pt; text-align: left; text-autospace: ideograph-numeric; text-indent: -20pt; word-break: keep-all;"> l 8 Julienne white and yellow crêpes. Reserve. <span style="background: white; display: block; margin: 0cm 0cm 0pt 38pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan; tab-stops: list 38.0pt; text-align: left; text-autospace: ideograph-numeric; text-indent: -20pt; word-break: keep-all;"> l 9 Season carrots and cucumber with salt. Set aside 5 minutes. Rinse; pat dry. Saute in sesame oil. Reserve. <span style="background: white; display: block; margin: 0cm 0cm 0pt 38pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan; tab-stops: list 38.0pt; text-align: left; text-autospace: ideograph-numeric; text-indent: -20pt; word-break: keep-all;"> l 10 Stir-fry spinach in sesame oil. Reserve. <span style="background: white; display: block; margin: 0cm 0cm 0pt 38pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan; tab-stops: list 38.0pt; text-align: left; text-autospace: ideograph-numeric; text-indent: -20pt; word-break: keep-all;"> l 11 Arrange chicken, egg, vegetables around rice. <span style="background: white; display: block; margin: 0cm 0cm 0pt 38pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan; tab-stops: list 38.0pt; text-align: left; text-autospace: ideograph-numeric; text-indent: -20pt; word-break: keep-all;"> l 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. <span style="background: white; display: block; margin: 0cm 0cm 0pt 38pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan; tab-stops: list 38.0pt; text-align: left; text-autospace: ideograph-numeric; text-indent: -20pt; word-break: keep-all;"> l 13 Cook over medium heat until sugar dissolves and mixture reduces, 3-5 minutes. <span style="background: white; display: block; margin: 0cm 0cm 0pt 38pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-pagination: widow-orphan; tab-stops: list 38.0pt; text-align: left; text-autospace: ideograph-numeric; text-indent: -20pt; word-break: keep-all;"> l 14 Serve Kochujang sauce with the Bi Bim Bap.