Korean Turkey Gochujang Stir-Fry

Ingredients

• 230 g lean turkey mince
• 170 g jasmine rice
• 150 g cabbage
• 1 large carrot
• 80 g spinach
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp chili flakes
• 1 tbsp gochujang
• 1 tsp soy sauce
• 1 tsp honey
• 2 tbsp sliced spring onion
• 1 tsp sesame seeds

Method

1. Step 1

   Cook the 170 g jasmine rice according to the package directions, then fluff it with a fork and keep it warm.

2. Step 2

   Measure out the 230 g lean turkey mince and loosen it with your hands so it cooks evenly.

3. Step 3

   Shred the cabbage (150 g), cut the carrot into matchsticks (1 large), and roughly chop the spinach (80 g).

4. Step 4

   In a small bowl, stir together the ingredients for the gochujang soy sauce so the sauce is ready before you start stir-frying.

5. Step 5

   Season the lean turkey mince with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp chili flakes, then cook it in a very hot pan or wok until browned. Remove it to a plate.

6. Step 6

   Add the vegetables to the same pan and stir-fry them for 2 to 4 minutes so they stay crisp and colorful.

7. Step 7

   Return the cooked lean turkey mince to the pan, pour in the sauce, and toss everything for 1 to 2 minutes until the sauce thickens and coats the ingredients.

8. Step 8

   Serve the stir-fry over the jasmine rice, then finish with spring onion and sesame seeds.