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Description
The Korean Rice Bowl is a simple but delicious dish, that brings a warm home-style meal with an exotic twist.
Try this recipe but feel free to play with the blend of spices and ingredient to add your own twist to it.
Ingredients
- 4 ounces portabella mushrooms
- 1 pound 93% lean ground turkey
- 4 tablespoons low sodium soy sauce (tamari if gluten free)
- 1 teaspoon sugar
- 1 scallion, thinly sliced
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
1/8 teaspoon Black pepper
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 5 ounces fresh spinach
- salt
- 1/4 teaspoon sesame seeds
- 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
Instructions
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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.
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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.
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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.
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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.
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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.
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