MSG Free Lemongrass Coconut Mushroom Bibimbap with Lime
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Learn more āIngredients
4 servings
For the rice
- 1 Ā½ cups short-grain white rice
- 2 cups water
- Ā½ tsp salt
For the mushrooms
- 2 stalks lemongrass, outer layers removed, tender inner core finely minced
- 1 lb mixed mushrooms (shiitake, cremini, or oyster), stems trimmed, caps sliced Ā¼ inch thick
- 1 tbsp neutral oil (such as avocado or canola oil)
- 2 cloves garlic, finely minced
- 1 tsp fresh ginger, finely grated
- Ā½ cup full-fat coconut milk
- 1 tbsp soy sauce
- 1 tsp sesame oil
For the sauce
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp fresh lime juice
- 1 tsp sesame oil
For the vegetables
- 2 cups baby spinach
- 1 medium carrot, peeled and julienned or coarsely grated
- 1 medium zucchini, julienned or coarsely grated
- 1 tbsp neutral oil, divided
- 1 tsp soy sauce
For the eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 2 tbsp sesame seeds, toasted
- 3 scallions, thinly sliced (green tops only)
- 1 lime, cut into wedges
- 1 tsp crushed red pepper flakes (optional)
Instructions
- 1
Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear. Combine the rinsed rice, 2 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 18 minutes, until all the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the gochujang, 2 tbsp soy sauce, rice vinegar, honey, lime juice, and 1 tsp sesame oil in a small bowl until smooth. Set aside.
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