Thai-style Bibimbap

Ingredients

While the original Korean Bibimbap typically includes ingredients like gochujang (Korean chili paste) and kimchi, this Thai adaptation incorporates Thai chili paste, Thai basil, and Thai vegetables to infuse the dish with the distinct flavors of Thailand. The sauce is also spicier and incorporates Thai spices for an extra kick. We alse have the original recipe for Bibimbap, so you can check it out.

• 2 cups (470ml) cooked jasmine rice 2 cups (470ml) cooked jasmine rice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, julienned 1 carrot, julienned
• 1 zucchini, julienned 1 zucchini, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 1 cup (150g) Thai holy basil leaves 1 cup (150g) Thai holy basil leaves
• 1 cup (150g) Thai eggplant, sliced 1 cup (150g) Thai eggplant, sliced
• 1 cup (150g) Thai long beans, cut into 2-inch pieces 1 cup (150g) Thai long beans, cut into 2-inch pieces
• 2 tablespoons Thai chili paste 2 tablespoons Thai chili paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon sugar 1 teaspoon sugar
• 2 fried eggs 2 fried eggs
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 10g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet or wok over medium heat.
2. 2.
   Add the onion and garlic, and sauté until fragrant and translucent.
3. 3.
   Add the carrot, zucchini, red bell pepper, bean sprouts, Thai eggplant, and Thai long beans. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. 4.
   In a small bowl, whisk together the Thai chili paste, soy sauce, fish sauce, lime juice, and sugar. Pour the sauce over the vegetables and stir to coat evenly.
5. 5.
   Remove the skillet from heat and set aside.
6. 6.
   Divide the cooked jasmine rice among serving bowls.
7. 7.
   Top each bowl with the stir-fried vegetables.
8. 8.
   Fry two eggs sunny-side up and place one on top of each bowl.
9. 9.
   Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Thai chili paste — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Thai holy basil — If you can't find Thai holy basil, regular basil can be used as a substitute.
• Thai eggplant — If Thai eggplant is not available, you can use regular eggplant cut into small cubes.
• Thai long beans — Substitute with green beans if Thai long beans are not accessible.
• Jasmine rice — Use freshly cooked jasmine rice for the best texture and flavor.

Tips & Tricks

• To add more depth of flavor, marinate the vegetables in the sauce for 10-15 minutes before stir-frying.
• Customize the toppings by adding cooked shrimp, grilled chicken, or tofu for added protein.
• For a vegetarian version, omit the fish sauce and substitute with soy sauce or tamari.
• Adjust the spiciness by adding more or less Thai chili paste.
• Serve with a side of Thai sweet chili sauce for extra flavor.

Serving advice

Serve the Thai-style Bibimbap hot, allowing the flavors to meld together. Mix all the ingredients in the bowl thoroughly before enjoying.

Presentation advice

For an appealing presentation, arrange the colorful vegetables on top of the rice and place the fried egg on the center. Garnish with fresh cilantro and serve with lime wedges on the side.