Coconut Free Thai Basil Shrimp Bibimbap with Chiles
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¼ cups water
- ½ tsp salt
For the sauce
- 3 tbsp gochujang
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
For the shrimp
- 1 lb large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 fresh red thai chiles, thinly sliced
- 1 cup fresh thai basil leaves, loosely packed
- 1 tbsp fish sauce
- 1 tbsp neutral oil
For the vegetables
- 2 cups baby spinach
- 1 medium zucchini, julienned or cut into thin matchsticks
- 1 medium carrot, julienned or cut into thin matchsticks
- 1 cup bean sprouts
- 2 tsp sesame oil, divided
- ½ tsp salt
For the fried eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 1 tbsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs mostly clear. Combine the rice, 2 1/4 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let steam, covered, for 5 minutes.
- 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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