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Calorie Smart Korean-Style BBQ Turkey
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Calorie Smart Korean-Style BBQ Turkey

Calorie Smart Korean-Style BBQ Turkey

with Smashed Cucumber Salad and Ginger Rice

Turkey gets the classic Korean BBQ treatment with this recipe! Umami-packed turkey pairs beautifully with some quick-charred bok choy and a delightfully fresh and flavourful smashed cucumber salad to satiate those Korean grill house desires!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Calorie Smart

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

Preparation Time30 minutes


serving amount

340 g

Turkey Breast Portions

4 tbsp

Soy Sauce Mirin Blend

(Contains Soy)

1 tbsp

Sesame Oil

(Contains Sesame)

1 tbsp


(Contains Soy, Wheat)

30 g


6 g


2 unit

Green Onion

198 g

Mini Cucumber

¾ cup

Jasmine Rice

1 tbsp

Rice Vinegar

(Contains Sulphites)

1 tbsp


(Contains Sulphites)

Not included in your delivery

½ tsp


¼ tsp



Nutrition Values

Calories650 kcal
Fat9 g
Saturated Fat2 g
Carbohydrate89 g
Sugar9 g
Dietary Fiber2 g
Protein47 g
Cholesterol100 mg
Sodium1540 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.


Medium Pot
Measuring Cups
Measuring Spoons
Rolling Pin
Medium Bowl
Large Bowl
Paper Towel
Baking Sheet
Aluminum Foil


Cook ginger rice

Before starting, preheat your broiler to high.Wash and dry all produce.Heat Guide for Step 3 (dbl for 4 ppl): 1 tsp medium, 2 tsp spicy and 1 tbsp extra-spicy!

Peel, then mince or grate ginger. Bring 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice and half the ginger to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.


While rice cooks, thinly slice green onions. Peel, then mince or grate garlic. Place cucumbers on a flat surface. Using a mallet, rolling pin, or heavy-bottomed pan, lightly pound cucumbers until they crack. Slice smashed cucumbers into 1/2-inch half moons, then season with salt. Set cucumbers in a strainer over a medium bowl to drain.

Make sauce and prep turkey

Combine remaining ginger, garlic, sesame oil, rice vinegar, soy sauce mirin blend and 2 tsp gochujang in another medium bowl (NOTE: Reference heat guide.) Season with salt and pepper. Transfer half the sauce to a large bowl. Pat turkey dry with paper towels, then coat with cornstarch. Add turkey to the large bowl with sauce. Toss to coat completely.

Broil turkey

Transfer turkey to a foil-lined baking sheet, drizzling remaining sauce from the large bowl over top. Broil turkey in the middle of the oven, until cooked through, 6-8 min.**

Make cucumber salad

Discard cucumber liquid from the bowl. Add cucumber to the medium bowl with sauce. Season with salt and pepper, then toss to coat.

Finish and serve

Thinly slice turkey. Divide rice and cucumber salad between plates. Top rice with turkey. Drizzle any remaining sauce from medium bowl with cucumbers over turkey and rice. Sprinkle green onions over top.

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