Blenditarian | Korean Rice Bowls with Turkey and Mushrooms

Recipe courtesy of The Foodie Physician

A Korean Rice Bowl, or bibimbap is probably one of the most well known Korean dishes. It literally means mixed rice and that’s exactly what it is. A real comfort food, bibimbap is a rice dish that’s topped with various ingredients like assorted vegetables and meat.

Instructions

Finely chop the mushrooms. Put them in a bowl with the ground turkey, soy sauce, sugar, scallion, garlic, sesame oil and pepper and mix all of the ingredients together. Let the mixture marinate.
To make the spinach, heat a large sauté pan over medium heat and add the sesame oil and garlic. Cook a few seconds until fragrant and then add the spinach. Stir until wilted. Season with a pinch of salt and sprinkle with sesame seeds. Place the spinach in a bowl.
Slice the cucumber into very thin rounds (I used a mandoline). Put the slices in a colander and sprinkle them with a pinch of salt. Let them drain while preparing the rest of the food. When ready to eat, squeeze the water out of the cucumbers.
Heat the skillet over medium high heat and add the turkey mushroom mixture. Brown the mixture, breaking it up as it cooks. Remove from heat.
To assemble the rice bowls, place equal portions of rice in four bowls. Place a fried egg in the center of each bowl. Arrange some of the turkey mushroom mixture, sesame spinach, sliced cucumbers and julienned carrots around the egg. Stir some gochujang into the rice and mix everything together just before serving. Serve with extra gochujang and kimchi on the side.