Nickel Allergy Friendly Thai Basil Turkey Bibimbap with Chiles
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice, rinsed
- 2 ¼ cups water
- ¼ tsp salt
For the bibimbap sauce
- 2 tbsp gochujang
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp toasted sesame oil
- 1 tsp rice vinegar
- 1 tsp honey
- 1 tsp water
For the turkey
- 1 lb ground turkey
- 4 cloves garlic, minced
- 2 thai chiles or 1 serrano chile, thinly sliced
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp soy sauceChef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning.
- 1 tsp sugar
- 1 tbsp neutral oil (such as canola or vegetable oil)
- 1 cup fresh thai basil leaves, loosely packed
For the vegetables
- 2 cups baby spinach
- 1 medium carrot, julienned or coarsely grated
- 1 medium zucchini, julienned or cut into thin matchsticks
- 2 tsp toasted sesame oil, divided
- ¼ tsp salt
For the fried eggs
- 1 tbsp neutral oil
- 4 large eggs
For serving
- 1 tbsp toasted sesame seeds (optional)
Can be omittedsesame seeds
- 2 scallions, thinly sliced (optional)
- 1 fresh thai chile or serrano chile, thinly sliced (optional)
Instructions
- 1
Combine the rinsed rice, 2 1/4 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest heat setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, whisk together the gochujang, 1 tbsp soy sauce, 1 tbsp toasted sesame oil, rice vinegar, honey, and 1 tsp water in a small bowl until smooth. Set aside.
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