Vegetarian Honey-Garlic Turkey Bibimbap with Crisp Vegetables

Total time55 min

Prep time25 min

Cook time30 min

4.7

(8)

Vegetarian Honey-Garlic Turkey Bibimbap with Crisp Vegetables

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Ingredients

4 servings

For the rice

1 ½ cups short-grain white rice
2 ¼ cups water
½ tsp salt

For the turkey

1 lb ground turkey
Chef's tip
Brown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking.
2 tbsp honey
3 cloves garlic, minced
2 tbsp soy sauce
1 tsp sesame oil
1 tsp fresh ginger, grated
½ tsp black pepper
1 tbsp neutral oil (such as canola or vegetable oil)

For the vegetables

2 medium carrots, julienned
2 medium zucchini, julienned
2 cups fresh spinach
1 cup bean sprouts
2 tsp neutral oil, divided
½ tsp salt, divided

For the sauce

2 tbsp gochujang
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
1 tsp water

For the fried eggs

4 large eggs
1 tbsp neutral oil

For serving

1 tbsp sesame seeds (optional)
2 scallions, thinly sliced (optional)

Instructions

1
Combine the rice, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
2
While the rice cooks, whisk together the gochujang, 1 tbsp soy sauce, rice vinegar, 1 tbsp honey, 1 tsp sesame oil, and 1 tsp water in a small bowl until smooth. Set aside.

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