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Korean Ground Turkey Rice Bowls Recipe

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4.1 from 7 reviews

These Korean Ground Turkey Rice Bowls are a delicious and nutritious meal perfect for weeknight dinners or meal prep. Featuring tender ground turkey cooked in a flavorful soy and gochujang sauce, served over fluffy white rice with fresh vegetables like shredded carrots and cucumber, and finished with sesame seeds and green onions for added crunch and aroma.

  • Total Time: 20 minutes
  • Yield: 4 bowls

Ingredients

Rice

  • 1 1/2 cups white rice, dry
  • 3 cups water
  • Pinch of salt

Turkey and Sauce

  • 1 tablespoon sesame oil
  • 1 pound ground turkey
  • 2 green onions, thinly sliced (separate white and green parts)
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 2 tablespoons gochujang (or other red chili paste)
  • 2 cloves garlic, minced

Vegetables and Garnishes

  • 2 cups carrots, shredded
  • 1 cup cucumber, thinly sliced
  • Sesame seeds, to serve

Instructions

  1. Cook the Rice: In a pot, combine the dry rice with 3 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes or until the rice is tender and can be fluffed with a fork.
  2. Make the Sauce: While the rice cooks, whisk together soy sauce, brown sugar, and rice vinegar in a small bowl until the sugar dissolves. Set aside.
  3. Cook the Turkey: Heat sesame oil in a large skillet or cast-iron pan over medium-high heat. Add ground turkey and break it apart using a spatula or wooden spoon. Cook for 2-3 minutes until partially cooked.
  4. Add Aromatics: Add the white parts of the sliced green onions to the pan and cook for another minute until the turkey is mostly cooked through.
  5. Combine Turkey and Sauce: Pour the soy sauce mixture over the turkey. Add minced garlic and gochujang to the pan. Stir to incorporate everything evenly. Lower the heat to medium, cooking for 2-3 minutes more until the sauce thickens and coats the turkey nicely.
  6. Prepare Carrots (Optional): While the turkey finishes cooking, heat a small drizzle of sesame oil in another small pan. Add shredded carrots and sauté for 2-3 minutes until slightly tender. This step is optional; carrots can be served raw if preferred.
  7. Assemble the Bowls: Place a generous layer of cooked rice at the bottom of each bowl. Top with the cooked ground turkey mixture, shredded carrots, sliced cucumber, a sprinkle of sesame seeds, and the green parts of the sliced green onions for a fresh finish.
  8. Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Notes

  • For a vegetarian version, substitute ground turkey with plant-based protein.
  • Shrimp or chicken can also be used in place of turkey.
  • If you prefer less spice, reduce the amount of gochujang.
  • Shredded carrots can be served raw to add crunch and freshness.
  • Use low-sodium soy sauce to reduce salt content.
  • Leftover rice can be refrigerated and reheated for quick meal prep.
  • Author: admin
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://avascooking.com/korean-ground-turkey-rice-bowls-recipe/