Those delicious Ground Turkey Korean Rice Bowls come together in about 30 minutes and are made all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the vegetables based on what you have on hand, or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends. Seriously, this recipe is about to become a staple in your home, and I’m so excited to share it with you!
Ingredient Breakdown
Let’s dive into what you’ll need to whip up these amazing Ground Turkey Korean Rice Bowls. Gather these ingredients, and you’re on your way to a meal packed with tons of flavor!
- 1 lb ground turkey: A great source of lean protein, perfect for this dish. You can substitute it with ground beef, chicken, or even tofu for a vegetarian option.
- 2 cups cooked rice (white or brown): This is a fantastic base. Use whatever rice you prefer! You can also use quinoa for a fun twist.
- 2 tablespoons soy sauce: This provides that savory, umami flavor we love.
- 1 tablespoon gochujang (Korean chili paste): This gives a bit of heat and depth; it’s a game-changer! If you like it mild, feel free to start with a teaspoon and adjust to your taste.
- 1 tablespoon sesame oil: Adds that nutty aroma and a lovely richness to the dish.
- 2 cloves garlic, minced: A flavor must-have, enhancing the overall experience.
- 1 tablespoon ginger, minced: Fresh ginger brings such brightness to the dish!
- 1 cup carrots, julienned: Adds a nice crunch; you could also use shredded cabbage for some great texture.
- 1 cup bell peppers, sliced: A pop of color and sweetness. You can go for any color you have!
- 1 green onion, chopped: For garnish, with a lovely fresh bite.
- 1 tablespoon sesame seeds: Toasted, if you’ve got it, for just a delicious little crunch on top.
- Salt and pepper to taste: Just a couple pinches to elevate the flavors.
- Optional: Kimchi for serving: If you have some on hand, it adds an amazing zing!
How to Make Ground Turkey Korean Rice Bowls
Creating these Ground Turkey Korean Rice Bowls is a breeze if you follow these simple steps. Trust me, you’ll be out of the kitchen in no time, but your family will think you put in hours of effort!
Cook the Rice: If you haven’t already, cook your rice according to package instructions. Set aside when done. If you have leftover rice from a previous meal, this is a great time to use it!
Prepare the Marinade: In a small bowl, combine the soy sauce, gochujang, sesame oil, minced garlic, and minced ginger. Mix well until everything is combined. The smell? Ah-mazing!
Cook the Turkey: In a large skillet over medium heat, add the ground turkey. Cook until browned, breaking it apart with a spatula. This usually takes around 5-7 minutes. The turkey should no longer be pink.
Add the Vegetables: Once the turkey is cooked, add in your carrots and bell peppers. Stir-fry for about 3-5 minutes until the vegetables are tender but still just crisp, nobody likes mushy veggies, am I right?
Add the Marinade: Pour that beautiful marinade over the turkey and veggies. Stir well to coat everything evenly. Cook for an additional 2-3 minutes until everything is heated through and fragrant.
Season It Up: Taste the mixture and add a couple pinches of salt and pepper as needed. Want it spicier? Add more gochujang! It’s all about your preferences here!
Serve: In bowls, layer the cooked rice and top it with that delicious turkey and veggie mixture.
Garnish: Finish with a sprinkle of chopped green onions and sesame seeds over the top. If you’ve got kimchi, don’t forget to serve it on the side, trust me, it takes it to a whole new level!
And that’s it! This simple recipe is truly a comfort food winner. If you loved this recipe, be sure to check out my White Turkey Chili.
Serving Suggestions
Now, let’s chat about how to enjoy these amazing bowls!
Pairings: Serve them with a side of fresh cucumber salad or steamed broccoli for some extra veggies. A refreshing cucumber and sesame salad would elevate this meal nicely.
Storage: If you have leftovers, they’ll keep in the refrigerator for about 3-4 days. Just store them in an airtight container to keep them fresh!
Reheating Instructions: To reheat, a quick toss in the microwave is perfect. Just pop it in for one or two minutes (stir halfway) until warmed through.
Freezer Friendly: You can definitely freeze the turkey mixture for a grab-and-go meal! Just allow it to cool completely before transferring it to freezer-safe bags. It’ll keep for about 3 months. Reheat it on the stove or microwave, and serve it over freshly cooked rice for an easy meal.
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes! Minimal prep time means a delicious dinner on the table in no time, great for those busy evenings.
One Pot Magic
Everything gets cooked in just one pot, so there’s less cleanup for you! It’s like a culinary dream come true for busy families.
Budget-Friendly
Using affordable, everyday ingredients makes this dish not only delicious but also easy on your wallet.
Crowd-Pleaser
I promise the whole family will love it! Even those picky eaters tend to go for seconds, thanks to the inviting flavors.
Customizable
The secret to a delicious Ground Turkey Korean Rice Bowl is in how adjustable it is, feel free to substitute the turkey or vegetables with what you have in your kitchen.
And that’s it, my friends! Ground Turkey Korean Rice Bowls are destined to become a regular on your dining table! I mean, just think about how easy and rewarding it is to cook a flavorful meal that reunites family around the table, right? The smells, the colors, and the love, it’s all there. Enjoy cooking, and I can’t wait to hear how your family loves it!
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Ground Turkey Korean Rice Bowls
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
A quick and easy one-pot dinner featuring ground turkey and vibrant vegetables, perfect for busy weeknights.
Ingredients
- 1 lb ground turkey
- 2 cups cooked rice (white or brown)
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 cup carrots, julienned
- 1 cup bell peppers, sliced
- 1 green onion, chopped
- 1 tablespoon sesame seeds
- Salt and pepper to taste
- Optional: Kimchi for serving
Instructions
- Cook your rice according to package instructions and set aside.
- In a small bowl, combine soy sauce, gochujang, sesame oil, minced garlic, and minced ginger. Mix well.
- In a large skillet over medium heat, add ground turkey and cook until browned, about 5-7 minutes.
- Add in carrots and bell peppers, stir-frying for 3-5 minutes until tender-crisp.
- Pour the marinade over the turkey and vegetables, and cook for an additional 2-3 minutes until heated through.
- Season with salt and pepper to taste.
- Serve in bowls with rice topped with turkey and vegetable mixture, garnished with green onions and sesame seeds. Add kimchi on the side if desired.
Notes
Feel free to customize with whatever vegetables you have on hand. Leftovers keep well in the fridge for 3-4 days, and the turkey mixture can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg