Emulsifier Free Thai Basil Pork Bibimbap with Chiles
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4 servings
For the rice
- 1 Ā½ 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
- 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.
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