Ingredients:

  • 1 lb lean ground turkey (93% lean)
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 3 green onions, sliced
  • 2 tbsp Gochujang (Korean chili paste)
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp rice vinegar
  • 1 tsp toasted sesame oil
  • 3 cups cooked jasmine rice
  • 1 large cucumber, thinly sliced
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Prepare the quick-pickle by tossing sliced cucumbers with 2 tbsp rice vinegar and 1 tsp sugar in a bowl. Set aside in the refrigerator.
  2. Heat 1 tbsp sesame oil in a 12-inch skillet over high heat. Add the ground turkey in an even layer, pressing down firmly. Sear undisturbed for 3-4 minutes until a dark brown crust forms, then break apart and cook until no longer pink.
  3. Stir in minced garlic, grated ginger, and the white parts of the green onions. Sauté for 60-90 seconds until fragrant.
  4. Whisk together Gochujang, soy sauce, brown sugar, 1 tsp rice vinegar, and 1 tsp toasted sesame oil in a small bowl. Pour the glaze over the turkey and stir constantly for 2-3 minutes until the sauce reduces to a glossy coating.
  5. Divide cooked rice into four containers. Top with the glazed turkey, pickled cucumbers, green onion tops, and toasted sesame seeds.