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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 serves as the base to catch all of the 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 tbsp

Garlic Puree

½ can

Canned Corn

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
Calories840 kcal
Fat40 g
Saturated Fat13 g
Carbohydrate89 g
Sugar10 g
Dietary Fiber4 g
Protein34 g
Cholesterol150 mg
Sodium1480 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
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. Meanwhile, drain and rinse corn. Once rice is boiling, add half the corn (use all for 4 ppl), 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 whites and greens separate. Add mayo and gochujang 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 puree 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.