Cal Smart Gochujang Turkey Bowls
with Pickled Radishes
These bowls brim with sautéed turkey and veggies coated in a sweet gochujang sauce. Warming spice from the poblanos provides a delicious contrast. It's all heaped on top of fragrant sesame rice with bright DIY pickled radishes adding the final flourish.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
160 g
Hot Pepper
56 g
Carrot, julienned
1 unit
Green Onion
¾ cup
Basmati Rice
2 tbsp
Gochujang
(Contains Soy, Wheat)
1 tbsp
Sesame Oil
(Contains Sesame)
3 tbsp
Rice Vinegar
(Contains Sulphites)
3 unit
Radish
Not included in your delivery
1 tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add vinegar, 1 tbsp water, 1 tsp sugar and a pinch of salt (dbl all for 4 ppl) to a small pot.Heat over medium heat, swirling occasionally, until sugar dissolves.Remove the pot from heat.Meanwhile, thinly slice radishes.Add radishes to the pot. Set aside to pickle.
Meanwhile, add rice, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, 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.
Meanwhile, core, then cut poblano into 1/2-inch pieces.Thinly slice green onions, keeping white and green parts separate.Combine soy sauce mirin blend, gochujang and 2 tbsp water (dbl for 4 ppl) in a small bowl.
Heat a large non-stick pan over medium-high heat.When hot, add half the sesame oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add poblanos. Cook, stirring occasionally, until poblanos soften slightly, 3-4 min. Season with salt and pepper.
Add carrots and green onion whites to the pan with turkey. Cook, stirring occasionally, until carrots soften slightly, 1-2 min. Add gochujang mixture. Cook, stirring often, until sauce thickens slightly, 1 min. Season with pepper, to taste.
Add remaining sesame oil to the pot with rice, then fluff rice with a fork.Drain and discard pickling liquid from the bowl with radishes.Divide rice between bowls. Top with turkey mixture and pickled radishes. Sprinkle remaining green onions over top.
