Protein Swap | Korean Ground Turkey Bulgogi
over Kimchi Rice & Carrot Salad
Cooking time
25 minutes
Servings
2/4
Calories
660 /serving
Bulgogi lovers, you know why this turkey dish has been a comfort food in Korea for centuries. Those salty-sweet sesame flavours are even better with a kick of kimchi in the rice and a splash of rice vinegar in the colourful carrot-cuke salad.
We will send you:
- 285g Canadian-raised extra lean ground turkey
- 2 Garlic cloves
- 2 Cucumbers
- 200g Nantes carrots
- 66g Organic kimchi
- 160g Jasmine rice
- 30ml Sweet soy sauce
- 15ml Toasted sesame oil
- 60ml Rice vinegar
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
13 g
Saturated Fat
2 g
Sodium
650 mg
Total Carb
96 g
Sugars
17 g
Protein
39 g
Fibre
7 g
Preparation
Cook the rice
- Roughly chop the kimchi.
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Add the kimchi and fluff the rice.
Mise en place
- Meanwhile, mince the garlic.
- Thinly slice the carrots and cucumbers crosswise on an angle.
Cook & coat the beef
- In a medium pan, heat ⅔ of the sesame oil and a drizzle of oil on medium-high.
- Add the beef* and garlic; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the soy sauce and ⅓ of the vinegar. Cook, stirring often, 30 sec. to 1 min., until combined.
Make the salad
- In a medium bowl, combine the carrots, cucumbers, remaining vinegar and sesame oil, and S&P.
Plate your dish
- Divide the rice between your bowls.
- Top with the beef and salad. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
