Quick-Cooked Korean Ground Turkey & Kimchi Bowls

Savory ground turkey quickly cooked with a soy-ginger sauce, combined with tangy kimchi and served over fluffy white rice for a bold and satisfying weeknight bowl.

• Prep: 8 min
• Cook: 12 min
• Total: 20 min
• Servings: 4
• Cuisine: Korean
• Difficulty: Easy
• Cost: $2.93/serving

Dietary

• Dairy-Free
• Egg-Free
• High-Protein

Tags

• one-pot
• stir-fry
• quick
• healthy
• spicy
• savory

Ingredients

• 1 tablespoon olive oil
• 1.25 pound ground turkey
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 0.25 cup soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 cup kimchi (chopped)
• 1.5 cup white rice (uncooked)
• 2 tablespoon green onions (sliced)
• 1 teaspoon sesame seeds

Instructions

1. Prepare the white rice according to package directions, using a microwave rice cooker for a quicker option. Start this step first so the rice is ready when the turkey is done.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until no longer pink, about 5-7 minutes. Drain any excess fat.
3. Stir in the minced garlic and grated fresh ginger; cook for 1 minute until fragrant.
4. Add the soy sauce, brown sugar, and sesame oil to the skillet. Cook for 2-3 minutes, stirring to coat the turkey, until the sauce is slightly reduced.
5. Stir in the chopped kimchi and cook for 1-2 minutes until heated through.
6. Serve the quick-cooked Korean ground turkey and kimchi mixture over the steamed white rice. Garnish with sliced green onions and sesame seeds, if desired.

Notes

Leftovers are great for lunch the next day. For extra spice, add a teaspoon of gochujang (Korean chili paste) with the soy sauce.

Nutrition (per serving)

• Calories: 490
• Protein: 39 g
• Carbohydrates: 50 g
• Fat: 15 g
• Fiber: 3 g
• Sodium: 1400 mg
• Saturated Fat: 2.5 g
• Sugar: 9 g
• Cholesterol: 115 mg