Barley Free Thai Basil Lentil Bibimbap with Chiles

Total time1 hr 10 min

Prep time25 min

Cook time30 min

5.0

(21)

Barley Free Thai Basil Lentil Bibimbap with Chiles

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Ingredients

4 servings

For the rice

1 ½ cups jasmine rice
2 ¼ cups water

For the lentils

1 can (15 oz) green or brown lentils, drained and rinsed
2 tbsp neutral oil (such as canola or avocado oil), divided
4 cloves garlic, minced
2 fresh red or green thai chiles, thinly sliced
1 tbsp fish sauce
1 tsp soy sauce
1 tsp toasted sesame oil
1 cup fresh thai basil leaves, loosely packed

For the bibimbap sauce

2 tbsp gochujang
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tbsp honey
1 tsp soy sauce
1 tsp toasted sesame seeds

For the quick-pickled vegetables

1 medium cucumber, julienned or thinly sliced
1 medium carrot, julienned
3 tbsp rice vinegar
1 tsp sugar
½ tsp salt

For the fried eggs

4 large eggs
1 tbsp neutral oil
salt and pepper, to taste

For serving

2 tbsp toasted sesame seeds
2 scallions, thinly sliced
extra thai basil leaves, for garnish (optional)

Instructions

1
Combine the cucumber and carrot in a medium bowl. In a small saucepan, bring the 3 tbsp rice vinegar, sugar, and 1/2 tsp salt to a simmer over medium heat, stirring until the sugar and salt dissolve, about 1 minute. Pour the brine over the vegetables, toss to coat, and set aside to 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 rice and 2 1/4 cups water in a medium pot and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let steam, covered, for 5 minutes.

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