Korean Ground Turkey Rice Bowls
These delicious Korean Ground Turkey Rice Bowls feature a flavorful blend of ground turkey and mushrooms, colorful veggies and a sunny side up egg on a bed of whole grain brown rice.
Servings: 4
Calories: 318kcal
Equipment
Ingredients
Turkey Mushroom Mixture:
- 4 ounces cremini or button mushrooms
- ½ pound 93% lean ground turkey
- 4 teaspoons low sodium soy sauce (tamari if gluten free)
- 1 teaspoon sugar
- 1 scallion, thinly sliced
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- ⅛ teaspoon black pepper
Sesame Spinach:
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 5 ounces baby spinach
- Salt
- ¼ teaspoon sesame seeds
Other:
- 1 English cucumber
- 1 large carrot, peeled and julienned (cut into matchsticks)
- 2 cups cooked brown rice
- 4 sunny-side-up fried eggs
- Optional: Gochujang (red chili paste), kimchi
Instructions
- Finely chop the mushrooms. Put them in a bowl with the ground turkey, soy sauce, sugar, scallion,garlic, sesame oil and pepper and mix all of the ingredients together. Let the mixture marinate.
- To make the spinach, heat a large sauté pan over medium heat and add the sesame oil and garlic. Cook a few seconds until fragrant and then add the spinach. Stir until wilted. Season with a pinch of salt and sprinkle with sesame seeds. Place the spinach in a bowl.
- Slice the cucumber into very thin rounds (I used a mandoline). Put the slices in a colander and sprinkle them with a pinch of salt. Let them drain while preparing the rest of the food. When ready to eat, squeeze the water out of the cucumbers.
- Heat the skillet over medium high heat and add the turkey mushroom mixture. Brown the mixture, breaking it up as it cooks. Remove from heat.
- To assemble the rice bowls, place equal portions of rice in four bowls. Place a fried egg in the center of each bowl. Arrange some of the turkey mushroom mixture, sesame spinach, sliced cucumbers and julienned carrots around the egg. Stir some gochujang into the rice and mix everything together just before serving. Serve with extra gochujang and kimchi on the side.
Notes
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- I slice the cucumber very thinly with a mandoline slicer. To get them even crunchier, I sprinkle them with a bit of salt and let them drain in a colander. This helps them release any extra water.
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- I also like to serve store-bought kimchi (Korean fermented cabbage) on the side for a nice tangy crunch. Kimchi is a rich source of probiotics, which helps support a healthy gut microbiome.
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- I serve these ground turkey rice bowls with gochujang, a Korean red chili paste, on the side. Stir some gochujang into the bowls just before serving- it adds a lovely red color and even more rich flavor to the dish.
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- I also like to top these bowls with a sunny side up egg, but it's optional. When you break into the egg, the runny yolk coats the rice, forming a delicious sauce.
Nutrition
Serving: 1 bowl with toppings | Calories: 318kcal | Carbohydrates: 32g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 206mg | Sodium: 325mg | Potassium: 739mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6259IU | Vitamin C: 15mg | Calcium: 107mg | Iron: 3mg