Vegetarian Teriyaki Turkey Bibimbap with Sesame Scallions
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups short-grain white rice
- 2 ¼ cups water
For the teriyaki sauce
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake or dry sherry
- 1 tbsp honey
- 1 tsp cornstarch
- 1 tsp fresh ginger, finely grated
- 2 garlic cloves, minced
For the turkey
- 1 lb ground turkey
Chef's tipBrown 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. - 1 tbsp neutral oil (such as canola or avocado oil)
For the vegetables
- 2 cups baby spinach
- 1 medium carrot, julienned or coarsely grated
- 1 medium zucchini, julienned
- 1 tbsp sesame oil, divided
- salt and pepper, to taste
For the sesame scallions
- 4 scallions, thinly sliced
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
For the eggs
- 4 large eggs
- 1 tsp neutral oil
For serving
- 2 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp water
- 1 tbsp toasted sesame seeds (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 water and bring to a boil over medium-high heat. Reduce heat to the lowest setting, cover tightly, and cook until all the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and let steam, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the soy sauce, mirin, sake, honey, cornstarch, grated ginger, and minced garlic in a small bowl until the cornstarch is fully dissolved. Set aside.
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