Ground Turkey Korean Rice Bowls
I whipped these Korean Rice Bowls up after work the other day and was shocked at how delicious they were. Packed with flavor and spice and comes together in under 30 minutes – it’s the best of both worlds.
The thing I love most about “bowl” style dinners is they are sooo easy to modify to fit whatever you’re in the mood for / whatever ingredients you have in the fridge. For these ground turkey korean rice bowls I had almost everything already on hand!
This meal is so cohesive it’s almost hard to even single one ingredient out, but the spicy cucumber salad might be the star of the show. Prior to cooking your rice or turkey, get started marinating the cucumbers so they have at least 20 minutes to sit. They turn out perfectly salty and spicy and savory. You can make these up to a day in advance and leave in the fridge soaking, but 20 minutes about does the trick.
After your cucumbers get soaking, cook your rice on the stove top. Truly ANY rice you want works here. I decided to use Basmati and it was delicious. I always cook in my Hexclad pots/pans and I just feel like they make cooking such a breeze and clean up after even easier. Nothing sticks to those bad boys!
In a separate pan brown your ground turkey and cook through. While your meat and rice cooks, chop up all your delicious veggies so when it’s time to assemble the bowls everything is ready!
Ground Turkey Korean Rice Bowls
Ingredients
- 3 cups cooked rice any type you'd like
- 1 lb ground turkey
- 1 tbsp olive oil
- 1/4 cup white onion chopped
- 2 cloves garlic minced
- 1 tbsp gochujang
- 1/4 cup low sodium soy sauce
- 2 tbsp brown sugar
- 2 tsp sesame oil
- 1 tsp red pepper flakes
- 1 tsp fish sauce
Cucumber Salad
- 1 english cucumber thinly sliced
- 1 tbsp coarse salt
- 1/4 cup rice wine vinegar
- 1 tsp red pepper flakes
- 1 glove garlic minced
- 1 tbsp brown sugar
- 1 tsp sesame seeds
Toppings
- sliced radish
- shaved carrots
- green onions sliced
- red cabbage thinly sliced
- pickled ginger
- sesame seeds
Instructions
- Begin by adding your sliced cucumbers to a bowl and adding salt. Let them sit for 10 minutes and then drain the water out. Add remaining ingredients and let marinate.
- Heat olive oil in a large pan over medium-high heat and add diced onions. Cook until translucent, about 5-6 minutes. Add minced garlic and cook for 1 minute, until fragrant. Add turkey and cook until browned, breaking it apart as it cooks.
- When the turkey is cooked remove from heat and add remaining ingredients.
- Assemble bowls with 1 cup cooked rice, 1 cup spicy ground turkey, cucumber salad, red cabbage, radish, pickled ginger, shaved carrots, green onion and sesame seeds. That's it, you're done, ENJOY