Gluten Free Lemongrass Coconut Turkey 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 turkey
- 1 lb ground turkey
- 2 stalks lemongrass, tough outer layers removed, tender inner core finely minced
- ½ cup full-fat coconut milk
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp neutral oil (such as avocado 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 or canola oil)
For the fried eggs
- 4 large eggs
- 1 tbsp neutral oil (such as avocado 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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