Lindywell

Ground Turkey Korean Bowls

Dietarydairy-free, gluten-free
Recipe BundleMay 2025
Meal CourseDinner

Servings

4people

Servings

4people

Ingredients

1cup brown rice
2cups water

Pickled Veggies

1 English cucumber, sliced thinly into half moons
2 large carrots, cut into match sticks
½cup rice vinegar
2tsp sugar
2tsp sea salt

1lb lean ground turkey
¼cup low-sodium soy sauce, or gluten-free tamari if required
3tbsp maple syrup
2tsp sesame oil
1tsp fresh ginger, minced
2 cloves garlic, minced
pinch red chili flakes
4 green onions, thinly sliced

To serve:

1cup kimchi, chopped
cilantro, to serve

Instructions

Combine brown rice and water in a medium saucepan over medium high heat. Bring to a boil. Reduce to simmer and cover with a lid. Let cook for 25 to 30 minutes.
In a large container, combine the cut cucumbers and carrots, top with rice vinegar, sugar, and salt. Shake to combine and let sit.
In a large skillet over medium-high heat, add the turkey. Crumble using a spatula and cook until browned. Add the soy sauce, maple syrup, sesame oil, ginger, garlic, and chili flakes. Stir and cook until the liquid is nearly fully absorbed, about 2 minutes. Add the green onions.
To serve, top the rice with the pickled vegetables, turkey, kimchi, and cilantro.