Korean Turkey Mince & Kimchi Rice Bowl
20 min · 6 steps
Easy: ≤30 min and ≤6 steps
About this dish
A vibrant Korean-inspired rice bowl featuring seasoned free-range turkey mince, steamed brown basmati rice, fresh carrot and cucumber matchsticks, and tangy kimchi. Finished with a creamy tahini-shichimi togarashi dressing for the perfect balance of savoury, sweet, and spicy.
Allergy Info
Soya, Sulphites, Sesame
Diet Info
Meat
Ingredients
Fresh Produce
- Carrots1
- Cucumber1/2
- Spring Onions2
Meat & Poultry
- Turkey Breast Mincefree-range300 g
Dried Goods
- Brown Basmati Ricesteamed250 g
Spices & Seasonings
- Shichimi Togarashi1/2 tsp
- Sea Saltto taste
- Black Pepperto taste
Oils & Condiments
- Garlic Puree2 tsp
- Ginger Puree2 tsp
- Tamari2 tbsp
- Rice Wine Vinegar2 tbsp
- Honey25 g
- Tahini1 tbsp
- Kimchi50 g
- Olive Oil1 tbsp
Utensils
- medium frying pan
- large frying pan
- wooden spoon
- small bowl
- chef's knife
- cutting board
- vegetable peeler
- meat thermometer
Method
Peel the carrot, then cut the carrot and half cucumber into matchsticks. Thinly slice the spring onions. Set aside.
Heat a medium frying pan with 1 tbsp oil on a medium heat. Add the turkey, season with sea salt and black pepper, and cook for 5–6 mins, until browned, using a spoon to break it up. Use a meat thermometer to ensure the turkey reaches an internal temperature of 74°C (165°F).
Add the garlic and ginger to the frying pan with the turkey. Cook for 1 min, then add the tamari, vinegar and honey. Cook for a further 5 mins, or until the liquid has reduced by half and the turkey is golden.
Meanwhile, heat another large frying pan on a medium-high heat. Add the rice and break up with a wooden spoon. Add a splash of water and cook for 2–3 mins, until piping hot.
Make the dressing: in a small bowl, mix together the tahini and shichimi togarashi with a little water to get a drizzling consistency.
Serve the rice topped with the turkey, carrot, cucumber and kimchi. Drizzle over the dressing and garnish with the spring onions.