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Ground Turkey Bulgogi Bowls

with Marinated Cucumbers & Jasmine Rice

Cooking time

30 minutes

Servings

2/4

Calories

720 /serving

We’re bringing the best of Korean BBQ into your very own kitchen! Our take on the traditional bulgogi recipe will have you sautéeing ground turkey and sweet pepper with an intoxicating mix of scallion, ginger, soy sauce and apple juice to serve over steaming rice. For an added bonus we’re marinating thinly sliced cucumbers with sweet chili sauce for the perfect crunchy garnish. Everything is at your fingertips to create a hearty and nourishing feast.

We will send you:

  • 285g Ground turkey
  • 20g Ginger
  • 2 Garlic cloves
  • 1 Scallion
  • 1 Sweet pepper
  • 2 Cucumbers
  • 1 Bunch of cilantro
  • 30ml Rice vinegar
  • 45ml Soy sauce (low sodium)
  • 157g Jasmine rice
  • 30ml Apple juice
  • 15ml Sweet chili sauce

Contains: Soy, Wheat

You will need:

Medium pot
Large pan
Peeler
Oil
Salt & pepper
Total Fat
26 g
Saturated Fat
6 g
Sodium
1530 mg
Total Carbs
88 g
Sugars
16 g
Protein
34 g
Fibres
3 g
Preparation
a picture
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the water has been absorbed and the rice is tender. Remove from the heat and let sit, covered, for 5 minutes. Drizzle with ½ the rice vinegar and fluff with a fork. Set aside in a warm spot.
a picture
Mise en place
While the rice cooks, peel and mince the ginger. Mince the garlic and combine with the ginger. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Thinly slice the cucumbers into rounds; toss with the remaining rice vinegar and ½ the sweet chili sauce. Core and thinly slice the sweet pepper lengthwise. Roughly chop the cilantro leaves and stems.
a picture
Sauté the sweet pepper
In a large pan, heat a drizzle of oil on medium-high. Add the sweet pepper and sauté, stirring frequently, 2 to 3 minutes until beginning to soften. Add ½ the soy sauce; season with S&P to taste. Transfer to a bowl. Wipe out and reserve the pan.
a picture
Cook the turkey
In the same pan, heat a drizzle of oil on medium-high. Add the white bottom of the scallion, garlic and ginger. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the ground turkey*; season with S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until browned and cooked through. Add the remaining soy sauce, apple juice and remaining sweet chili sauce. Bring to a boil and cook, 1 to 2 minutes, until the sauce has thickened and the turkey is thoroughly coated.
a picture
Finish & serve
To the pan of turkey, add the sautéed sweet pepper and as much of the cilantro as you’d like. Toss to coat with the sauce; season with S&P to taste. Divide the finished rice and turkey mixture between your bowls. Top with the marinated cucumbers and garnish with as much green top of the scallion as you’d like. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.