Gochujang Honey Ground Turkey Bowls

Savory-sweet gochujang turkey served over fluffy rice with crisp cucumber and carrots for a fast, colorful weeknight bowl.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 3 cups white rice
• 4.5 cups water
• 1 lb ground turkey
• 2 tbsp gochujang
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 medium cucumber
• 2 medium carrots
• 2 cloves garlic
• 1 tbsp vegetable oil
• 1 tbsp sesame seeds

Cooking instructions

1. Rinse the rice until the water runs mostly clear. Combine it with the water in a saucepan, bring to a boil, then cover, reduce the heat to low, and simmer until tender, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork. (about 20 min) — Bring to a boil, then simmer on low
2. While the rice cooks, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, and 2 tablespoons water. (about 2 min) — Room temperature
3. Peel the carrots and cut them into matchsticks. Halve the cucumber lengthwise and slice it thinly. (about 5 min) — Room temperature
4. Heat the vegetable oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up, until no longer pink, about 6 to 8 minutes. Add the garlic and cook for 30 seconds. (about 8 min) — Medium-high heat
5. Pour in the gochujang sauce and stir until the turkey is evenly coated and the sauce is bubbling, about 2 minutes. Continue cooking until the turkey reaches 165°F (74°C) in the thickest portion. (about 2 min) — 165°F (74°C)
6. Divide the rice among four bowls. Top with the saucy turkey, cucumber, and carrots. Sprinkle with sesame seeds and serve immediately. (about 2 min) — Hot