Getting tired of the same old recipes? With this week’s recipe Korean Turkey Bowl from Andrea Buckett and The Turkey Farmers of Canada, you can achieve the taste of take-out in under an hour at home!
Korean inspired sweet and spicy turkey bowl
Serves: 4
Prep time: 20 min
Cooking Time: 20 min
Ingredients:
Quick pickle
1 carrot, peeled and grated
1 cup, diced cucumber
2 tbsp white vinegar
1 tsp sugar
1/8th tsp salt
Sauce:
3 tbsp gochujang chili paste
3 tbsp soy sauce
2 tbsp brown sugar
2 tbsp rice wine
2 tbsp water
¼ tsp dried chili flakes
Turkey:
1 tbsp canola oil
454g ground turkey
3 cloves garlic, minced
2” piece of ginger, peeled and minced
Noodles:
200g cooked rice noodles
Garnish:
3 green onions, thinly sliced
¼ cup cilantro, roughly chopped
1 tbsp sesame seeds
1 tbsp sesame oil
Directions:
Quick pickle
Combine all the ingredients in a bowl and stir. Set aside while you make the remaining components.
Sauce
Add all the ingredients to a bowl and stir to combine.
Turkey
Place a skillet over medium-high heat and add canola oil.
Add the turkey to the skillet and cook until browned and cooked through.
Add the garlic and ginger and cook for another 2min.
Turn the heat to low and add the sauce into the pan. Cook for 3min, stirring occasionally.
Assemble
Place a portion of rice noodles in a bowl and top with a quarter of the turkey mixture and some quick pickle.
Garnish bowl with green onions, cilantro, sesame seeds and a drizzle of sesame oil.
Serving:
Once the turkey and sauce are cooked, add the noodles directly into the pan and toss to combine.
Add the green onions, cilantro, sesame seeds and sesame oil.
Serve at the table with the quick pickle.
