Bulgogi inspired rice bowls
This is a super simple, super flexible, and super simple dinner recipe you can throw together with whatever you have on hand. I will walk through the kohlrabi and turkey spin from instagram, but any hearty green + any protein will serve you well!
Takes about 30 minutes, and serves 2-4 people depending how hungry you are.
Ingredients
Anything marked with a * is optional, they enhance the dish, but if missing no food police will come for you.
3 kohlrabi, chopped - both leaves and stem (keep separated)
Or whatever you have - kale, broccoli, spinach and shaved brussels sprouts are all good options
1 Tbs each of butter & olive oil
1 Tbs minced garlic
Though honestly can you really have enough garlic?
1 squeeze lemon juice*
I know it’s not precise, but I’m not precise.
1/4 cup water
~1lb ground Turkey
Impossible meat or beef are also great, beans would likely be delicious too!
1 cup rice
1 bunch scallions* sliced, separate green and white bits
Sprinkle of sesame seeds*
Salt & pepper to taste
I use about pinch of each, but it will vary by what you like and how coarse your seasonings are!
Bulgogi-ish sauce
1/4 cup soy sauce
2 Tbs brown sugar
2 Tbs sesame oil
1 Tbs minced garlic
1 Tbs minced ginger
from a tube is fine
1 pinch red pepper flakes
or as much / little as you like, if you have gochujang, use 1 Tbs
Instructions
As described, this recipe uses 3 pots/pans - if you want to use fewer you can re-use the kohlrabi pan for the protein, just keep warm until you’re ready to assem-bowl!
Start the rice either by the package directions or your preferred method, everything else should be ready by the time your rice is done (or close to it.)
Make the sauce so it’s ready - whisk (probably with a fork lets be honest) all the sauce ingredients together in a bowl and set in a convenient place
Cook the kohlrabi: Pre heat a pan to medium-hot, while it’s heating add butter, oil & garlic and stir. Add the kolrabi stems (if not using a stem-heavy veg, just toss it all in and skip ahead to where we add the leaves) , stir and season with salt and pepper.
Once stems begin to soften, add the leaves and cook til they begin to wilt; add water & lemon juice, reduce heat and simmer til most of the water is gone and it reaches your desired texture.
Cook the turkey: Pre heat (another) pan and add a swirl of oil. Once hot, add the white scallion bits and your turkey. Cook ‘til browned and mostly cooked through , then add your tasty sauce and sesame seeds.
Cook ‘til the sauce is reduced and your protein is fully done. Mix in about half of the green scallion tops and, saving the rest to make it pretty.
Rice! Don’t forget to turn the heat off your rice!
Some Assem-bowl-y required - make your bowl however you like! Scoop whatever proportions of rice, turkey, and kohlrabi your heart (and stomach) desires, top with some scallions and a few extra sesame seeds if you’re feeling fancy, and enjoy your dinner!
Need to stock up on ingredients??
