Gochujang Turkey Rice Bowls with Crunchy Cucumber
By Recipes Worth Cooking Test Kitchen

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Difficulty: Easy
Cuisine: Korean-inspired

Description:
Ground turkey cooks in a glossy gochujang, soy, garlic, and ginger sauce, then gets served over rice with quick cucumbers and scallions.

Ingredients:
- 3.00 Clove garlic
- 1.25 Pound ground turkey
- 1.00 Tablespoon honey
- 3.00 Tablespoon rice vinegar
- 2.00 Tablespoon soy sauce
- 4.00 Cup cooked rice
- 1.00 Piece cucumber
- 0.50 Cup scallions
- 1.00 Tablespoon ginger
- 3.00 Tablespoon gochujang

Instructions:
<ol><li>Toss cucumber with 1 tablespoon rice vinegar and a pinch of salt. Set aside.</li><li>Whisk gochujang, soy sauce, honey, remaining rice vinegar, garlic, ginger, and 2 tablespoons water.</li><li>Brown turkey in a large skillet over medium-high heat, breaking it into small pieces.</li><li>Pour in the gochujang sauce and cook for 2 to 3 minutes, until glossy and reduced.</li><li>Divide rice among bowls and top with turkey, cucumbers, and scallions.</li><li>Spoon any remaining sauce from the skillet over the bowls.</li></ol>

Notes:
<ul><li>Gochujang brands vary in salt and heat; taste before adding extra salt.</li><li>Use short-grain rice if you want a stickier bowl.</li><li>The turkey mixture reheats well for 3 days.</li></ul>

Source: https://recipesworthcooking.com/gochujang-turkey-rice-bowls-crunchy-cucumber/export/