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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
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
1 tbsp
Gochujang
(Contains Soy, Wheat)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
28 g
Baby Spinach
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Sugar*
0.31 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. 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.
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.
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.
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.
