Cal Smart Gochujang Turkey Bowls
with Pickled Radishes- Soy
- Wheat
- Sesame
- Sulphites
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.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish, though some found it less spicy or flavorful than expected. Consider adding extra gochujang sauce for more kick.
- Ease of prep: Quick and easy to prepare, with a colorful presentation that impressed diners.
- Suggestions: Try adding roasted sesame seeds for extra crunch and flavor. Consider using jasmine rice instead of basmati for a more authentic taste.
- Leftovers: The pickled radishes were a standout, complementing the meal well and adding a kimchi-like element.
- Spice level: Heat preferences varied widely; some found it perfectly spicy while others wanted more kick. Consider adjusting gochujang to taste.
