Thai Basil Chicken Bibimbap with Chiles
Total time55 min
Prep time25 min
Cook time30 min
4.6(13)
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Learn more →Ingredients
4 servings
For the rice
- 2 cups jasmine rice
- 2 ½ cups water
- ½ tsp salt
For the bibimbap sauce
- 2 tbsp gochujang
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp rice vinegar
For the Thai basil chicken
- 1 lb ground chicken
- 2 tbsp neutral oil, divided
- 4 cloves garlic, minced
- 3 thai chiles (bird's eye), thinly sliced
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 1 cup fresh thai basil leaves, loosely packed
For the vegetables
- 2 cups baby spinach
- 1 medium carrot, julienned
- 1 medium zucchini, julienned
- 1 tbsp sesame oil
- salt and pepper, to taste
For the fried eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 1 tbsp sesame seeds, toasted (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Combine the jasmine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover, and cook for 15 minutes until the water is fully absorbed. Remove from heat and let steam, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the gochujang, fish sauce, soy sauce, sesame oil, honey, and rice vinegar in a small bowl until smooth. Set aside.
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