Legends! Here is a recipe packed with flavor. For this one, I drew inspiration from beef bulgogi and Korean flavors. We are making a flavorful sweet and spicy turkey bowl, accompanied by kimchi, vegetables, and rice for a complete meal.
Is turkey healthy meat?
Turkey is lean protein. What is a lean protein, though? Well, it is a protein with less than 10g of total fat per 3.5 oz serving. A lean protein like turkey is relatively low in calories (135 calories per 85g servings), high in protein, and low in saturated fat (24g of protein, 3g of fat per serving). Turkey is also rich in vitamin B, which helps break down food into energy, ensures DNA production, and supports immune function and brain and nerve health. It is rich in selenium, a mineral that regulates metabolism, zinc, an essential nutrient that helps with DNA synthesis, and phosphorus which also helps with DNA production and ensures strong and healthy teeth and bones.
I don’t have gochujang. What are the best substitutes?
The marinade plays a key role in bringing flavor to the meat. Gochujang is a key ingredient in this sauce. But what is gochujang, and can you substitute it? Gochujang is a Korean fermented paste made of red chili pepper flakes, sticky rice, fermented soybeans, and salt. If you can’t find gochujang, I recommend substituting it with sriracha, commonly found in supermarkets. You can also mix 2 tbsp of miso paste, 2 tsp of chili powder, and 1 tbsp of rice vinegar.
Grab your ingredients, and let’s get cooking!
- 1 pack ground turkey
- 2 cups rice, cooked
- ¼ cup Soy sauce
- 1 tbsp Sesame oil
- 1 tbsp Rice vinegar
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 knob ginger, grated
- 1 tsp Gochujang
- 2 tsp Sesame seeds
- Scallions, thinly sliced
- 2 carrots, peeled and cut into ribbons
- 1 cup kimchi
- In a bowl, prepare the marinade. Add the sesame oil, vinegar, soy sauce, gochujang, ginger, garlic, and onion powders.
- Drizzle the sauce on the ground turkey. Let it marinate for 15 minutes.
- In a pan on medium-high heat, cook the turkey for 8 to 10 minutes (or until the turkey is no longer pink).
- Serves on rice. Top with carrot ribbons, kimchi, and scallions. Sprinkle with sesame seeds.