Korean-inspired turkey bowl
A fresh and bright bowl for some post-Christmas goodness made with leftover turkey and gochujang, a Korean hot pepper paste. Each serving provides 404 kcal, 34.4g protein, 48.5g carbohydrate (of which 9.7g sugars), 7.1g fat (of which 1.5g saturates), 4.4g fibre and 0.78g salt.
Ingredients
- Olive Oil20 ml
- Soy Sauce30 ml
- water70 ml
- Lime juice15 ml
Instructions
4 steps- 1
Heat a frying pan with a little oil, add the shallots and fry for about 2 minutes before adding the ginger, garlic, brown sugar and gochujang. Stir well for a minute. Add the yellow pepper, half the soy sauce and 70ml/2½fl oz of water and cook for 2 minutes before adding the turkey.
- 2
Cover and simmer on low for about 4 minutes, or until the peppers are cooked and the turkey fully heated through.
- 3
In a separate pan, heat a little oil, add the red pepper slices and fry for about 3-4 minutes, remove from the pan and set aside. Add the spring onions to the pan and fry for 2 minutes before adding the parsley, cooked rice, a teaspoon of soy sauce and the lime zest and juice (to taste). Continue to cook for a further 2-3 minutes, or until the rice is fully heated through.
- 4
To serve, add some spinach to the bowl, followed by the rice, red pepper, cucumber ribbons, grated carrots and turkey in sections, then top with toasted sesame seeds.
Nutrition
1 serving ≈ 288 g
Nutrition values are estimates. - means data is unavailable.
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