High Fructose Corn Syrup Free Black Pepper Turkey Bibimbap with Snow Peas
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4 servings
For the rice
- 1 Ā½ cups short-grain white rice
- 2 Ā¼ cups water
For the sauce
- 3 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp water
For the turkey
- 1 lb ground turkey
- 3 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp freshly ground black pepper
- 1 tsp sesame oil
- 1 tbsp neutral oil (such as canola oil or avocado oil)
For the vegetables
- 6 oz snow peas, strings removed
- 2 medium carrots, julienned
- 4 oz baby spinach
- 1 tbsp neutral oil (such as canola oil or avocado oil)
- Ā½ tsp salt
For the fried eggs
- 4 large eggs
- 1 tbsp neutral oil (such as canola oil or avocado oil)
For serving
- 1 tbsp sesame seeds, toasted (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 1/4 cups fresh water and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 18 minutes, until all the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the gochujang, 1 tbsp soy sauce, 1 tbsp sesame oil, rice vinegar, honey, and 1 tsp water in a small bowl until smooth. Set aside.
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