Lemongrass Coconut Lentil Bibimbap with Lime
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¼ cups water
- ½ tsp salt
For the lentils
- 1 cup green or brown lentils, rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup low-sodium vegetable broth
- 2 stalks lemongrass, outer layers removed, tender inner stalks finely minced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp neutral oil (such as avocado or canola oil)
- 1 tsp ground turmeric
- ½ tsp salt
- 1 tbsp fresh lime juice
For the quick-pickled cucumbers
- 1 english cucumber, thinly sliced
- 3 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
For the lime-gochujang sauce
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp toasted sesame oil
- 1 tsp honey
For the toppings
- 5 oz baby spinach
- 2 medium carrots, peeled and julienned or coarsely grated
- 1 tbsp neutral oil, divided
- ¼ tsp salt
For the eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 2 tbsp toasted sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Start the quick-pickled cucumbers first so they have time to sit. Combine the sliced cucumber, rice vinegar, sugar, and 1/2 tsp salt in a mixing bowl and toss well. Set aside at room temperature for at least 15 minutes, tossing once halfway through, until the slices are slightly softened and lightly tangy.
- 2
Rinse the jasmine rice under cold water until the water runs mostly clear. Combine the rinsed rice, 2 1/4 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest heat setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes undisturbed.
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