Korean Turkey Bowl
Korean Turkey Bowl



  • Oil for frying
  • 4 shallots, sliced
  • 2 cm piece of ginger, grated
  • 3 sliced garlic cloves
  • 2 tsp brown sugar
  • 2 tsp chilli paste
  • 1 yellow bell pepper, thinly sliced
  • 2 tsp soy sauce
  • 3 spring onions, sliced
  • 300g leftover turkey, diced
  • 1 red bell pepper, thinly sliced
  • 2 tbsp chopped parsley
  • 200g cooked rice
  • 1 lime, juice and zest
  • 50g baby spinach
  • 1⁄2 cucumber, ribboned
  • 2 carrots, grated
  • 2 tbsp toasted sesame seeds, to garnish
  • Fry the shallots in a little oil for 2 minutes, then chuck in the ginger, sugar, garlic, and chilli paste. Stir well for a minute, then add the yellow bell pepper, 1 tsp of soy sauce, and 70ml of water. Cook for 2 minutes, then add the meat. Simmer for 4 minutes, covered.
  • In a separate pan, heat up some more oil, and add the red bell pepper slices. Fry for a couple of minutes, then add the spring onions and fry for 2 minutes more. Add the parsley, cooked rice, 1 tsp of soy sauce and the lime zest and juice to taste. Cook for 3 minutes. Serve by placing spinach leaves into a bowl, topped with cooked rice, red pepper, cucumber ribbons, grated carrots, and the turkey mixture. Dress with sesame seeds and another splash of soy sauce.
30 mins
4 serving

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