Korean Ground Turkey

Step 1

OPTIONAL, BUT RECOMMENDED: quickly pickle the veggies -- so good and so easy! Add carrots and cucumber to a large bowl. Add 2 tablespoons rice vinegar (38g), 2 tablespoons white granulated sugar (28g), and 1/2 teaspoon fine sea salt. Toss and continue to toss occasionally until ready to eat.

Step 2

GROUND TURKEY: Thinly slice green onions from root to tip. Separate into 2 parts, about 1/2 cup of the base of the onions and 1/2 cup of the tops. Add 1 tablespoon (14g) sesame oil to a large skillet over medium-high heat. Once hot, add the ground turkey. Begin browning and crumbling. After 3 minutes, add in 1/2 of the base of the green onions. Continue to cook turkey until browned through. If needed, drain off any liquid. Add in garlic and ginger, cook for 30 more seconds. Add in soy sauce, honey, rice vinegar, and red pepper flakes (to taste preference). Stir and simmer until sauce is mostly absorbed into the ground turkey, 2-3 more minutes. Remove from heat and drizzle on the remaining 1 tablespoon sesame oil and remaining green onions. Add 1 teaspoon sesame seeds here too if using. Toss to coat.

Step 3

SERVE: Divide rice evenly among bowls. Top with even amounts of ground turkey and tons of those delish pickled veggies. Drizzle some sort of sauce on top -- the Gochujang or chili-garlic or even Sriracha sauce works here (add slowly -- these sauces are hot). Enjoy!