Black Pepper Free Lemongrass Coconut Pork Bibimbap with Lime
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Learn more āIngredients
4 servings
For the rice
- 1 Ā½ cups jasmine rice
- 2 Ā¼ cups water
- Ā½ tsp salt
For the pork
- 1 lb ground pork
- 2 stalks lemongrass, tender inner core only, finely minced
- ā cup full-fat coconut milk
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tsp brown sugar
- 1 tsp toasted sesame oil
- 1 tbsp neutral oil (such as canola or avocado oil)
- 3 cloves garlic, finely minced
- 1 tsp fresh ginger, finely grated
For the sauce
- 2 tbsp gochujang
- 2 tbsp fresh lime juice
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp honey
- 1 tsp rice vinegar
For the vegetables
- 1 medium carrot, julienned or coarsely grated
- 1 medium zucchini, julienned or cut into thin matchsticks
- 2 cups baby spinach
- 1 tbsp neutral oil (such as canola or avocado oil)
- 1 tbsp rice vinegar
- Ā½ tsp salt
For the fried eggs
- 4 large eggs
- 1 tbsp neutral oil (such as canola or avocado oil)
For serving
- 1 lime, cut into wedges
- 2 tbsp toasted sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs mostly clear. Combine the rice, 2 1/4 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let steam, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the gochujang, 2 tbsp lime juice, 1 tbsp soy sauce, 1 tbsp toasted sesame oil, honey, and 1 tsp rice vinegar in a small bowl until smooth. Set the sauce aside.
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