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KOREAN TURKEY BIBIMBAP BOWL
Active Time : 1 Hour 0 Minutes Total Time : 1 Hour 0 Minutes Serves : 4INGREDIENTS
- 3 cups shredded cooked turkey
- 4 tablespoons gochujang paste, divided
- 1/4 cup Pure Wesson® Canola Oil, divided
- 2 tablespoons reduced sodium soy sauce, divided
- 2 teaspoons finely chopped garlic, divided
- 1 tablespoon water
- 2 teaspoons honey
- 2 teaspoons toasted sesame seeds
- 2 cups julienned zucchini
- 1 cup julienned carrots
- 1/4 teaspoon salt
- 2 tablespoons seasoned rice vinegar, divided
- 4 cups baby spinach leaves
- 4 eggs
- 1 pkg (16 oz each) frozen P.F. Chang's® Steamed White Rice
- Additional toasted sesame seeds, optional
DIRECTIONS
Combine turkey, 1 tablespoon gochujang, 1 tablespoon oil, 1 tablespoon soy sauce and 1 teaspoon garlic in medium bowl; set aside. Stir together remaining 3 tablespoons gochujang, remaining 1 tablespoon soy sauce, water, honey, ½ teaspoon garlic and sesame seeds in small bowl; set aside.
Heat 1 tablespoon oil in large wok or skillet over high heat. Add zucchini, carrots and 1/8 teaspoon salt; cook and stir 3 or 4 minutes or until crisp-tender. Remove from heat; stir in 1 tablespoon vinegar. Set aside and keep warm. Heat 1 tablespoon oil in same wok or skillet. Add spinach, remaining ½ teaspoon garlic and remaining 1/8 teaspoon salt; cook and stir 1 to 2 minutes or until spinach wilts. Remove from heat; stir in remaining 1 tablespoon vinegar. Set aside and keep warm.
Continue to heat same skillet over high heat. Add turkey mixture; heat 3 to 4 minutes or until hot and edges are crispy. Remove from heat; set aside and keep warm.
In another large skillet, heat remaining 1 tablespoon oil over medium heat. Add eggs; cook 5 minutes or until egg whites are just opaque and yolk is runny. Meanwhile, heat rice according to package directions. Divide hot rice evenly between 4 bowls; top each with turkey, vegetables and a fried egg. Drizzle with gochujang sauce. Sprinkle with additional roasted sesame seeds, if desired.