Protein Swap | Turkey Bulgogi Bowls
with Marinated Cucumbers & Jasmine Rice
Cooking time
20 minutes
Servings
2/4
Calories
510 /serving
Our take on Korean bulgogi easily combines browned ground turkey and sweet pepper with an intoxicating mix of garlic and sweet soy. It’s served over a comforting heap of pre-cooked rice. Bonus: near-instant pickled cucumbers with sweet chili sauce for the perfect crunchy garnish.
We will send you:
- 285g Canadian-raised extra lean ground turkey
- 1 Cucumber
- 15ml Minced garlic
- 1 Sweet pepper
- 1 Scallion
- 30ml Sweet chili sauce
- 30ml Rice vinegar
- 45ml Sweet soy sauce
- 227g Pre-cooked jasmine rice
Contains: Soy • Sulphites • Wheat
You will need:
Large pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
8 g
Saturated Fat
1 g
Sodium
800 mg
Total Carb
70 g
Sugars
31 g
Protein
36 g
Fibre
2 g
Preparation
Mise en place
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Halve, core and thinly slice the sweet pepper lengthwise.
- Thinly slice the cucumber crosswise. In a small bowl, toss with the ½ the vinegar and ½ the chili sauce.
Sauté the sweet pepper
- In a large pan, heat a drizzle of oil on medium-high.
- Add the sweet pepper and sauté, 2 to 3 min., until beginning to soften.
- Add ½ the soy sauce and S&P.
- Transfer to a bowl. Wipe out and reserve the pan.
Make the beef bulgogi
- In the same pan, heat a drizzle of oil on medium-high.
- Add the garlic and white bottom of the scallion. Sauté, 1 to 2 min., until fragrant.
- Add the beef*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
- Add the sweet pepper, and remaining soy sauce and chili sauce; bring to a boil.
- Reduce to a simmer and cook, stirring often, 1 to 2 min., until the sauce has thickened and the beef is coated.
Warm the rice & serve
- Poke small holes in the bag of rice. Microwave, 1 to 1 ½ min., until heated through. Transfer to a bowl and add the remaining vinegar and S&P; stir well.
- Divide the rice and beef bulgogi between your bowls.
- Top with the cucumber.
- Garnish with the green top of the scallion. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
