Korean-Spiced Turkey Bowl

Prep
5 mins

Cooking
20 mins

Serves 2

Classic Crispy

Ingredients

Serves: 2

Oil for frying

½ onion thinly sliced

3cm fresh root ginger, finely chopped or grated

3 garlic cloves thinly sliced or grated

1tsp brown sugar

1tbsp gochujang paste (or more if you like it spicy!)

1 yellow pepper, thinly sliced

1 tbsp dark soy sauce

300g leftover turkey roughly chopped or sliced

1 red pepper thinly sliced

3 spring onions, sliced

Florette Classic Crispy salad

Handful of freshly chopped parsley

200g cooked plain rice

1tsp lime juice

½ cucumber peeled into ribbons

1tbsp toasted sesame seeds

1 tub of slaw

Heat the oil in a frying pan over a low/medium heat.
Fry the onion until soft then add the ginger, garlic, brown sugar and gochujang.
Add the yellow pepper and 70ml of water and cook for two minutes before adding the turkey.
Bring to the boil and simmer for a couple of minutes.
Take off the heat and set aside.
Heat more oil in a separate pan over a medium heat, fry the red pepper for a couple of minutes then add the parsley, cooked rice, soy sauce and the lime juice.
Keep stirring for a couple of minutes to heat through and separate all of the rice.
To serve use a deep plate or pasta bowl and fill with Florette crispy salad, cucumber ribbon, rice mix and slaw then top with the juicy turkey mix, allowing the juices sweet and tangy Gochujang sauce to run through everything.
Sprinkle with toasted sesame seeds and more fresh parsley and voila, a vibrant and satisfying meal!

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