Red Meat Allergy Friendly Lemongrass Coconut Turkey Bibimbap with Lime

Total time1 hr 15 min

Prep time30 min

Cook time30 min

4.9

(15)

Red Meat Allergy Friendly 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
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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