Turkey Bulgogi-Style Bowls
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Turkey Bulgogi-Style Bowls

Turkey Bulgogi-Style Bowls

with Buttered Rice, Corn and Gochujang Mayo

Buttered corn and rice serve as the base for 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!

Family Friendly
Optional Spice

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

Preparation Time25 minutes
Cooking Time5 minutes


serving amount

250 g

Ground Turkey

2 tbsp

Soy Sauce

(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites)

1 tbsp

Sesame Oil

(Contains Sesame)

2 unit(s)

Green Onion

56 g

Carrot, julienned

1 unit(s)

Garlic, cloves

113 g

Corn Kernels

¾ cup

Basmati Rice

2 tbsp


(Contains Soy, Wheat May contain Milk, Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish)

2 tbsp


(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)

28 g

Baby Spinach

Not included in your delivery

0.13 tsp


0.31 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

1 tsp



Nutrition Values

Calories760 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate90 g
Sugar14 g
Dietary Fiber5 g
Protein34 g
Cholesterol145 mg
Sodium1220 mg
Trans Fat1 g
Potassium900 mg
Calcium150 mg
Iron4 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 Spoons
Measuring Cups
Small Bowl
Large Non-Stick Pan


Cook rice and corn
  • Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot.
  • Bring to a boil over high heat.
  • Once boiling, stir in corn, then return to a boil. Reduce heat to low.
  • Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
  • Meanwhile, thinly slice green onions, keeping white and green parts separate.
  • Peel, then mince or grate garlic.
  • Add mayo and half the gochujang (use all for 4 ppl) to a small bowl. Season with salt, to taste, then stir to combine.
Start bulgogi
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is 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 (1 tbsp) fat from the pan.
Finish bulgogi
  • Add carrots, green onion whites and garlic to the pan with turkey.
  • Cook, stirring occasionally, until carrots soften slightly, 2-3 min.
  • Add soy sauce, 1 tsp (2 tsp) sugar, 1/3 cup (2/3 cup) water and spinach.
  • Cook, stirring often, until spinach wilts and half the liquid is absorbed, 2-3 min.
  • Season with pepper.
Finish rice and serve
  • Add 2 tbsp (4 tbsp) butter to the pot with rice and corn. Stir until butter melts. Season with pepper, to taste.
  • Divide buttered rice and corn between bowls. Top with bulgogi.
  • Sprinkle remaining green onions over top.
  • Dollop with gochujang mayo, if desired.

If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the beef and pork mix.