Turmeric Free Classic Turkey Bibimbap

Total time1 hr

Prep time25 min

Cook time35 min

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Ingredients

4 servings

For the rice

1 ½ cups short-grain white rice
2 cups water

For the gochujang sauce

3 tbsp gochujang
O'Food Gochujang Brown Rice Red Pepper Paste 17.6 oz Mother in Law's Gochujang Fermented Chile Paste Concentrate Original Sempio Gochujang Hot Pepper Paste Seoul Gochujang Korean Chili Pepper Paste, Vegan Seoul Gochujang Fermented Korean Chili Pepper Paste, Vegan
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1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
1 tsp water

For the turkey

1 lb ground turkey
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar
½ tsp ground black pepper
2 cloves garlic, minced
1 tsp neutral oil (such as canola oil or vegetable oil)

For the vegetables

2 cups fresh spinach
1 medium zucchini, julienned or cut into thin matchsticks
1 medium carrot, julienned or cut into thin matchsticks
1 cup bean sprouts
3 tsp sesame oil, divided
1 tsp soy sauce
salt and pepper to taste

For the eggs

4 large eggs
1 tbsp neutral oil (such as canola oil or vegetable oil)

For serving

1 tbsp toasted sesame seeds (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 cups water, bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
2
While the rice cooks, whisk together the gochujang, 1 tbsp sesame oil, 1 tbsp soy sauce, rice vinegar, 1 tsp sugar, and 1 tsp water in a small bowl until smooth. Set aside.

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