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Korean Turkey Bowl

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • Turkey
  • 1 lb ground turkey or 3 cups chopped cooked turkey
  • 3 tbsp soy sauce
  • 2 tbsp gochujang
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tsp brown sugar or honey
  • 2 green onions sliced
  • Bowls
  • 4 cups cooked short-grain rice
  • 2 cups spinach or baby kale
  • 1 large carrot julienned
  • 1 cucumber thinly sliced
  • 1 cup kimchi
  • 4 eggs
  • Sesame seeds for garnish
  • Extra green onions for garnish
  • Quick Sauce
  • 2 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey

Instructions
 

  • Cook rice if not already prepared.
  • In a skillet over medium-high heat, cook ground turkey until browned (or reheat cooked turkey).
  • Add garlic, ginger, soy sauce, gochujang, sesame oil, and sugar. Cook 2–3 minutes until coated and slightly thickened. Stir in green onions.
  • Lightly sauté or wilt spinach; keep carrots and cucumber fresh for crunch.
  • Fry eggs sunny-side up or over-easy.
  • Whisk together all quick sauce ingredients in a small bowl.
  • Divide rice into bowls. Arrange turkey, vegetables, and kimchi on top.
  • Add a fried egg to each bowl.
  • Garnish with sesame seeds and green onions. Serve with sauce on the side.

Notes

Adjust gochujang for desired heat level.
Great use for leftover roasted turkey.
Substitute tamari for gluten-free option.
Best enjoyed by mixing everything together before eating.