Citric Acid Free Lemongrass Coconut Turkey Bibimbap with Lime

Total time1 hr 15 min

Prep time30 min

Cook time30 min

Citric Acid Free Lemongrass Coconut Turkey Bibimbap with Lime

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Ingredients

4 servings

For the rice

1 ½ cups jasmine rice
2 ¼ cups water
½ tsp salt

For the turkey

1 lb ground turkey
2 stalks lemongrass, tough outer layers removed, tender inner core finely minced
½ cup full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz Badia Coconut Milk - 13.5 fl oz
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3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp neutral oil (such as avocado oil or canola oil)

For the lime-gochujang sauce

2 tbsp gochujang
2 tbsp soy sauce
2 tbsp fresh lime juice (from about 2 limes)
1 tbsp honey
1 tsp sesame oil
1 tsp rice vinegar

For the quick-pickled cucumber

1 english cucumber, thinly sliced into half-moons
2 tbsp rice vinegar
1 tsp sugar
½ tsp salt

For the vegetables

2 medium carrots, julienned or coarsely grated
5 oz baby spinach
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp neutral oil (such as avocado oil or canola oil)

For the fried eggs

4 large eggs
1 tbsp neutral oil (such as avocado oil or canola oil)

For serving

1 lime, cut into wedges
2 tbsp toasted sesame seeds (optional)
3 scallions, thinly sliced (optional)

Instructions

1
Combine the sliced cucumber, 2 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt in a small bowl. Toss well and set aside to quick-pickle for at least 15 minutes while you prepare the rest of the dish.
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 5 minutes before fluffing with a fork.

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