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Turkey Bulgogi-Style Bowls

Turkey Bulgogi-Style Bowls

with Buttered Rice, Corn and Gochujang Mayo

Custom recipe
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Buttered corn and rice serve as the base for delicious, savoury flavours in this family-friendly dish! A dollop of gochujang mayo – for those who can handle a little spice – adds the perfect amount of sweet heat to every bite!

Tags:Quick PrepOptional SpiceFamily Friendly
Allergens:Soy/SojaWheat/BléSulphites/SulfiteSesame/SésameEgg/OeufMustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Turkey

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

2 unit

Green Onion

56 g

Carrot, julienned

1 unit

Garlic, cloves

113 g

Corn Kernels

¾ cup

Basmati Rice

1 tbsp

Gochujang

(ContainsSoy/Soja, Wheat/Blé)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

28 g

Baby Spinach

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tsp

Sugar*

0.31 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories812 kcal
Fat33 g
Saturated Fat11 g
Carbohydrate84 g
Sugar10 g
Dietary Fiber5 g
Protein34 g
Cholesterol150 mg
Sodium1486 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add rice, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once rice is boiling, stir in corn, then return to a boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

2

Meanwhile, thinly slice green onions, keeping white and green parts separate. Peel, then mince or grate garlic. Add mayo and half the gochujang (all for 4 ppl) to a small bowl. Season with salt, to taste, then stir to combine.

3

Heat a large non-stick pan over medium-high heat. When hot, add sesame oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard all but 1/2 tbsp fat (dbl for 4 ppl) from the pan.

4

Add carrots, green onion whites and garlic to the pan with turkey. Cook, stirring occasionally, until carrots soften slightly, 2-3 min. Add soy sauce, 1 tsp sugar, 1/3 cup water (dbl both for 4 ppl) and spinach. Cook, stirring often, until spinach wilts and half the sauce is absorbed, 2-3 min. Season with pepper, to taste.

5

Add 2 tbsp butter (dbl for 4 ppl) to the pot with rice and corn. Stir until butter melts. Season with pepper, to taste.

6

Divide buttered rice and corn between bowls. Top with bulgogi. Sprinkle remaining green onions over top. Dollop with gochujang mayo, if desired.