Ingredients
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 scallions
3 tablespoons sesame seeds, toasted and crushed
1/4 cup chili bean paste(kochujang)
2 tablespoons sugar
1 tablespoon water

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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