Korean Rice and Turkey Bowls
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
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
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
– CARRIE “It’s only as good as the gochujang
PER SERVING: 581 CAL; 18g FAT (4g SAT); 46g PRO; 51g CARB; 5g FIBER; 626mg SODIUM; 7g SUGARS