Alpha Gal Friendly Thai Basil Pork Bibimbap with Chiles

Total time55 min

Prep time25 min

Cook time30 min

4.5

(29)

Alpha Gal Friendly Thai Basil Pork Bibimbap with Chiles

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the rice

1 ½ cups short-grain white rice, uncooked
2 cups water

For the bibimbap sauce

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

For the pork

1 lb ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
3 bird's eye chiles, thinly sliced
4 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp fish sauce
1 tbsp oyster sauce
1 tsp sugar
1 cup fresh thai basil leaves, loosely packed
2 tbsp neutral oil, divided

For the vegetables

2 cups baby spinach
1 medium carrot, julienned
1 medium zucchini, julienned
1 tsp sesame oil
salt and pepper, to taste

For the fried eggs

4 large eggs
1 tbsp neutral oil

For serving

2 tsp sesame seeds (optional)
2 scallions, thinly sliced (optional)

Instructions

1
Combine the rice and water in a medium saucepan 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 sit, covered, for 5 minutes, then fluff with a fork.
2
While the rice cooks, whisk together the gochujang, soy sauce, 1 tbsp sesame oil, rice vinegar, and honey in a small bowl until smooth. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!