Name: Gochujang Turkey Rice Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 rice bowls
Cuisine: Korean
Ingredients: 4 cups cooked short-grain rice; 1 1/4 pounds ground turkey; 1 tablespoon neutral oil; 3 tablespoons gochujang; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon honey; 2 teaspoons toasted sesame oil; 3 cloves garlic, finely grated or minced; 2 teaspoons finely grated fresh ginger; 1/4 cup water; 1 English cucumber, thinly sliced; 3 scallions, thinly sliced; 2 teaspoons toasted sesame seeds

Gochujang Turkey Rice Bowls

These bowls turn ground turkey into a weeknight meal with some actual character. Get the pan hot, leave the turkey alone long enough to brown, then let the gochujang do its pleasantly bossy work.

Prep: 15 minutes

Cook: 15 minutes

Serves: 4

Difficulty: Easy

Major allergens listed: Sesame, Soy, Wheat

Based on the authored ingredients. Check packaged ingredient labels and cross-contact information if allergies matter.

Ingredients

Servings

4 cups cooked short-grain rice

1 1/4 pounds ground turkey

1 tablespoon neutral oil

3 tablespoons gochujang

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

2 teaspoons toasted sesame oil

3 cloves garlic, finely grated or minced

2 teaspoons finely grated fresh ginger

1/4 cup water

1 English cucumber, thinly sliced

3 scallions, thinly sliced

2 teaspoons toasted sesame seeds

Equipment

Large skillet

Wooden spoon or spatula

Small bowl

Whisk

Instant-read thermometer

Instructions

Temperature

Mix the sauce. In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and water until smooth.
Brown the turkey. Heat a large skillet over medium-high heat until hot. Add the neutral oil, then add the turkey in an even layer. Leave it undisturbed for 3 minutes to develop browning; ground meat needs a little neglect sometimes. Break it into small pieces and cook for 4 to 5 minutes more, until no pink remains.
Glaze and finish. Pour in the sauce and cook, stirring frequently, for 2 to 3 minutes, until the turkey is glossy and the sauce clings to it. Confirm the turkey reaches 165°F in the center before serving.
Build the bowls. Divide the rice among four bowls. Top with the gochujang turkey, cucumber, scallions, and sesame seeds. Serve promptly.

Heat level

Gochujang brands vary in heat and saltiness. Start with 2 tablespoons if yours is especially fiery, then add more to taste after the turkey is cooked.

Food safety

Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat turkey leftovers until steaming hot and at least 165°F.

Use ground chicken

Replace the turkey with the same amount of ground chicken and cook it to 165°F.

Add greens

Stir 4 cups of baby spinach into the finished turkey and cook just until wilted before assembling the bowls.

Gochujang Turkey Rice Bowls

Instructions

Heat level

Food safety

Use ground chicken

Add greens

Ratings & reviews

Rate this recipe

Instructions

Heat level

Food safety

Use ground chicken

Add greens

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Ratings & reviews

Rate this recipe