Korean Turkey Bibimbap Bowl
Minutes Prep time: 60
Minutes Total time: 60
Servings: 4
Difficulty: Advanced
Minutes Prep time: 60
Minutes Total time: 60
Servings: 4
Difficulty: Advanced
3 cups shredded cooked turkey
4 tablespoons gochujang paste, divided
1/4 cup canola oil, divided
2 tablespoons reduced sodium soy sauce, divided
2 teaspoons finely chopped garlic, divided
1 tablespoon water
2 teaspoons honey
2 teaspoons toasted sesame seeds
2 cups julienned zucchini
1 cup julienned carrots
1/4 teaspoon salt
2 tablespoons seasoned rice vinegar, divided
4 cups baby spinach leaves
4 eggs
1 pkg (16 oz each) frozen P.F. Chang's® Home Menu Steamed White Rice
Additional toasted sesame seeds, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 99 mg | 10% |
Carbohydrate | 58 g | 19% |
Cholesterol | 296 mg | 99% |
Total Fat | 25 g | 38% |
Iron | 4 mg | 21% |
Calories | 637 kcal | 32% |
Sodium | 1451 mg | 60% |
Protein | 46 g | 91% |
Saturated Fat | 4 g | 20% |
Sugars | 16 g | 2% |
Vitamin C | 16 mg | 27% |
Combine turkey, 1 tablespoon gochujang, 1 tablespoon oil, 1 tablespoon soy sauce and 1 teaspoon garlic in medium bowl; set aside. Stir together remaining 3 tablespoons gochujang, remaining 1 tablespoon soy sauce, water, honey, ½ teaspoon garlic and sesame seeds in small bowl; set aside.
Heat 1 tablespoon oil in large wok or skillet over high heat. Add zucchini, carrots and 1/8 teaspoon salt; cook and stir 3 or 4 minutes or until crisp-tender. Remove from heat; stir in 1 tablespoon vinegar. Set aside and keep warm. Heat 1 tablespoon oil in same wok or skillet. Add spinach, remaining ½ teaspoon garlic and remaining 1/8 teaspoon salt; cook and stir 1 to 2 minutes or until spinach wilts. Remove from heat; stir in remaining 1 tablespoon vinegar. Set aside and keep warm.
Continue to heat same skillet over high heat. Add turkey mixture; heat 3 to 4 minutes or until hot and edges are crispy. Remove from heat; set aside and keep warm.
In another large skillet, heat remaining 1 tablespoon oil over medium heat. Add eggs; cook 5 minutes or until egg whites are just opaque and yolk is runny. Meanwhile, heat rice according to package directions. Divide hot rice evenly between 4 bowls; top each with turkey, vegetables and a fried egg. Drizzle with gochujang sauce. Sprinkle with additional roasted sesame seeds, if desired.
Gochujang is a Korean sweet and spicy chili paste found in the Asian section at the supermarket; add more to your dish for a spicier kick.
Shredded rotisserie chicken can be used in place of turkey.
Korean Turkey Bibimbap Bowl