Korean Ground Turkey Rice Bowls

About This Recipe

Korean-inspired ground turkey with a quick cucumber kimchi served over rice or cauliflower rice.

Ingredients

• 1 pound Ground Turkey (99/1)
• 1/2 Tablespoon 8g Avocado Oil
• 1/4 cup Gochujang
• 2 Tablespoons Low Sodium Soy Sauce
• 2 Tablespoons Water
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Gochugaru
• 1 Tablespoon Toasted Sesame Seeds
• 1 teaspoon Granulated Garlic
• 1 teaspoon Ground Ginger
• 1 large Seedless Cucumber
• 1 Tablespoon Kosher Salt
• 1 Tablespoon Gochugaru
• 1 teaspoon Toasted Sesame Oil
• 2 Scallions (minced)

Instructions

1. Mix the sauce ingredients and set aside.
2. Heat a large skillet over medium-high heat with avocado or a neutral flavored oil. Add the ground turkey and brown for 3-4 minutes before breaking apart and fully cooking.
3. Once fully cooked, add the sauce and cook until the sauce thickens, another 1-2 minutes.
4. For the cucumbers, cut a large seedless cucumber in half and each half into thin slices. Add to a bowl and sprinkle with kosher salt. Set aside for 5 minutes before rinsing with water and patting dry. Toss with gochugaru, toasted sesame oil, and scallions.
5. Serve 1/4th of the ground turkey and cucumbers over 1/2 cup of cooked rice or cauliflower rice. Garnish with toasted sesame seeds, if desired.