Korean Rice and Turkey Bowls

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25 RE­VIEWS HANDS-ON 30 min

TO­TAL 1 hr SERVES 4 SUB­MIT­TED BY myko­re­aneats A FEW FRESH AND CRUNCHY IN­GRE­DI­ENTS, SOME ASIAN SEA­SON­ING, AND A LIT­TLE HELP FROM THE PANTRY (AL­READY COOKED RICE) GIVE YES­TER­DAY’S TURKEY A FRESH KOREAN SPIN. IF YOU DON’T HAVE GOCHU­JANG (AVAIL­ABLE AT ASIAN MAR­KETS AND, IN­CREAS­INGLY, IN GOOD

OL’ GRO­CERY STORES), YOU CAN SUB­STI­TUTE SRIRACHA, TO TASTE. ½ English cu­cum­ber, cut into

match­sticks

2 Tbsp. gochu­jang (Korean hot pep­per paste), plus 4 tsp. more for gar­nish 2 cups wa­ter

1 (5-oz.) bag fresh baby spinach 1 Tbsp. re­duced-sodium

soy sauce

1 tsp. veg­etable oil

2 car­rots, cut into match­sticks 1 clove gar­lic, minced

1 pinch crushed red pep­per 2 (8.8-oz.) pouches cooked brown rice, heated ac­cord­ing to pack­age direc­tions 1 lb. leftover cooked turkey, cut into bite-size strips and re­heated

4 eggs, soft-boiled and

sliced in half length­wise

2 tsp. toasted sesame oil

1 tsp. sesame seeds 1. Toss cu­cum­ber with 2 Tbsp. gochu­jang in a bowl.

2. Bring wa­ter to a boil in a large non­stick skil­let. Stir in spinach; cook un­til bright green and wilted, 2 to 3 min­utes. Drain and squeeze out as much mois­ture as pos­si­ble. Trans­fer to a bowl. Stir in soy sauce.

3. Heat oil in skil­let. Add car­rots; cook, cov­ered, stir­ring oc­ca­sion­ally, un­til soft­ened, about 3 min­utes. Stir in gar­lic; cook just un­til fra­grant, about 1 minute more. Trans­fer to a bowl. Sprin­kle with red pep­per.

4. Di­vide rice among 4 large warmed in­di­vid­ual serv­ing bowls. To each bowl, add lit­tle piles of spinach mix­ture, turkey, cu­cum­ber mix­ture, and car­rots. Top each with an egg, a driz­zle of sesame oil,

¼ tsp. sesame seeds, and 1 tsp. ad­di­tional gochu­jang (if us­ing).

“If you are con­sid­er­ing adding this to

your din­ner ro­ta­tion, I highly

rec­om­mend tak­ing a trip to your lo­cal Asian su­per­mar­ket for things like

gochu­jang, good soy sauce, stone bowls, and

sesame oil.”

– CAR­RIE “It’s only as good as the gochu­jang

you use!”

– OCCHOW

PER SERV­ING: 581 CAL; 18g FAT (4g SAT); 46g PRO; 51g CARB; 5g FIBER; 626mg SODIUM; 7g SUG­ARS

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