Calorie Smart Korean-Style BBQ Turkey
with Smashed Cucumber Salad and Ginger Rice- Soy
- Sesame
- Wheat
- Sulphites
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.
Ingredients
340 g
Turkey Breast Portions
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy)
1 tbsp
Sesame Oil
(Contains: Sesame)
1 tbsp
Gochujang
(Contains: Soy, Wheat)
30 g
Ginger
6 g
Garlic
2 unit
Green Onion
198 g
Mini Cucumber
¾ cup
Jasmine Rice
1 tbsp
Rice Vinegar
(Contains: Sulphites)
1 tbsp
Cornstarch
(Contains: Sulphites)
Not included in your delivery
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.**
Discard cucumber liquid from the bowl. Add cucumber to the medium bowl with sauce. Season with salt and pepper, then toss to coat.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish, but some found it bland; several suggested adding more gochujang for a spicier, more flavorful sauce.
- Ease of prep: Some found the turkey cooking instructions challenging, with broiling causing smoke and uneven cooking for some.
- Suggestions: Consider pan-frying the turkey instead of broiling; add more vegetables like bok choy or spinach for a more complete meal.
- Portions: Several noted there was too much rice; consider reducing the rice portion or adding more vegetables.
- Texture: The smashed cucumber salad received mixed reviews; some loved it, while others found the texture unusual.
