Korean-inspired turkey bowl
A fresh and bright bowl for some post-Christmas goodness made with leftover turkey and gochujang, a Korean hot pepper paste.
- sunflower or rapeseed oil, for frying
- 4 shallots, thinly sliced
- 2cm/¾in fresh root ginger, grated
- 3 garlic cloves, thinly sliced
- 2 tsp brown sugar
- 2 tsp gochujang (Korean fermented chilli paste)
- 1 yellow pepper, seeds removed, sliced thinly
- 2 tsp soy sauce
- 300g/10½oz leftover turkey, diced
- 1 red pepper, seeds removed, sliced thinly
- 3 spring onions, sliced
- 2 tbsp freshly chopped parsley
- 200g/7oz cooked long grain rice
- 1 lime, juice and zest (juice to taste)
- 50g/1¾oz baby spinach
- ½ cucumber, peeled into ribbons
- 2 carrots, peeled and grated
- 2 tbsp toasted sesame seeds, to garnish
Heat a frying pan with a little oil, add the shallots and fry for about 2 minutes before adding the ginger, garlic, brown sugar and gochujang. Stir well for a minute. Add the yellow pepper, half the soy sauce and 70ml/2½fl oz of water and cook for 2 minutes before adding the turkey.
Cover and simmer on low for about 4 minutes, or until the peppers are cooked and the turkey fully heated through.
In a separate pan, heat a little oil, add the red pepper slices and fry for about 3–4 minutes, remove from the pan and set aside. Add the spring onions to the pan and fry for 2 minutes before adding the parsley, cooked rice, a teaspoon of soy sauce and the lime zest and juice (to taste). Continue to cook for a further 2–3 minutes, or until the rice is fully heated through.
To serve, add some spinach to the bowl, followed by the rice, red pepper, cucumber ribbons, grated carrots and turkey in sections, then top with toasted sesame seeds.