Korean-Style Rice Bowl
Happy Monday friends! It’s the start of a new week, which also means a whole week of dinner prep lies ahead of us; don’t worry I’m here to help make your week a tad easier. Today, I’m sharing one of my favorite quick and easy week-night recipes!
Before moving to San Francisco, Dylan and I lived in Ann Arbor, Michigan. One thing that I unexpectedly discovered during our five years in Ann Arbor was my love for Korean food. I realize that Korean food is probably not something that comes to mind when you think of the midwest (I get it). I’m not sure how, but we were lucky enough to find not one but TWO Korean restaurants that just thinking about make my mouth water. Our favorite place to go for dinner was Panda. Just to clarify it’s Panda, NOT Panda Express. It was this teeny tiny, hole-in-the-wall Korean restaurant, right behind our house, run solely by a husband and wife; he ran around taking orders and bussing tables while his wife cooked… and boy did she cook. It was here that I discovered my deep deep love of bulgogi. Bulgogi is a Korean BBQ beef that can be enjoyed on its own or as part of dish; for example, bulgogi is often used as the meat in bibimbap! If you’re ever in Ann Arbor, do yourself a favor and check out Panda; I promise you won’t be disappointed.
Another hidden gem we found in Ann Arbor is Bell’s Diner. Bell’s serves both American-style breakfast as well as traditional Korean dishes. I’m sure everything they make is phenomenal, but I only ever ordered the bibimbap…because, let’s be honest, I can make scrambled eggs and toast at home. This rice bowl was like nothing I had ever had before, and I was pretty much obsessed with it (and still am). It was full of warm white rice, steaming hot bulgogi, cold bean sprouts, carrots, kimchi, & (of course) topped with a sunny-side up egg! Bibimbap has definitely made its way into the regular rotation of dinners here in the Kahl household! It’s so easy to make and is incredibly versatile. There’s no need to go out and buy a bunch of ingredients specifically for this dish; the beauty of it is you can use whatever’s already in your fridge! If you want to use beef instead of turkey, do it! Have a giant container of kimchi? Add some of that sweet or spicy goodness in! Have a bunch of vegetables that you need to use? Roast them up or add them in cold! Use my recipe below, just as it is or use it more of a guideline, and make your own!
What you’ll need to make bibimbap:
For the ground turkey-
- 1 lb ground turkey (you can use beef or chicken as well)
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- 1-2 tsp each of: cumin, garlic powder, ground ginger, red pepper flakes, salt & pepper
For the rest of the rice bowl-
- 1 cup white rice, uncooked
- 1 white onion, halved and thinly sliced
- 2 large carrots, shredded
- 2 cups red cabbage, shredded
- 1 avocado diced
- 1-2 tbsp olive oil
- chili oil (to taste)
- Salt & pepper
- 1 large egg, fried (per rice bowl)
- Cook rice according to package instructions
- While rice is cooking, peel onion, cut in half (from stem to stem), then slice each half into thin semicircles (see picture below).
- Toss onion slices in olive oil, salt, and pepper, and arrange in a single layer on a baking sheet. Roast onion at 400 degrees for about 20 minutes. Be sure to keep an eye on them so they don’t burn! Tip: I use these baking mats when roasting vegetables, it makes the clean up 10x easier!
- In a medium sauté pan, heat 1 tbsp of vegetable oil over medium-high heat before adding ground turkey. Season the meat with salt, pepper, cumin, garlic powder, ground ginger & red pepper flakes.
- Once the meat begins to brown, add soy sauce, rice vinegar, & sesame oil. The ground turkey will take about 15 minutes to cook in total. Once done, remove from heat.
- Shred carrot and cabbage using a medium size grater. and then dice avocado
- Once all of the components of the rice bowl are prepped and ready, prepare 1 fried egg (per rice bowl)
- To assemble the rice bowl: Layer 1/2 cup of white rice at the bottom of the bowl; assemble meat, carrot, cabbage, onion and avocado around the bowl; and top with fried egg. For an added kick, drizzle chili oil or sriracha over the top!
Servings: 2-4 people
Make sure you post a picture of your bibimbap and don’t forget to tag me 🙂
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