Turkey bibimbap bowls with brown rice
A colourful Korean-style bowl of spiced turkey, crunchy veg and a runny egg on brown rice.
- Time35 min
- LevelMedium
- Costabout £2.20 a head
Ingredients
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Method
- 1
Cook the rice following the packet, about 25 minutes.
25 min - 2
Fry the turkey in a non stick pan with the garlic for 8 minutes, breaking it up. Add 2 tbsp tamari and cook 1 minute more.
8 min - 3
Wilt the spinach in a pan with a splash of water, then squeeze dry and season with the sesame seeds.
- 4
Blanch the beansprouts in boiling water for 1 minute and drain.
1 min - 5
Mix the remaining tamari with the vinegar and gochujang.
- 6
Fry the eggs in a sprayed non stick pan until the whites are set and the yolks runny.
3 min - 7
Divide the rice into bowls. Arrange the turkey, vegetables and an egg on top. Add the sauce and sesame seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.