Description
A one-pot dinner featuring lean ground turkey, rice, and bold Korean flavors with a creamy finish.
Ingredients
Scale
- 1 lb (450 g) lean ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup short-grain or medium-grain rice
- 2 tablespoons gochujang
- 1 cup chopped kimchi
- 2 cups low-sodium chicken broth
- 1 tablespoon soy sauce
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1 tablespoon toasted sesame oil
- Chopped scallions for garnish
- Lime for garnish
Instructions
- Brown the ground turkey in a 12-inch heavy skillet over medium-high heat until no longer pink and reaches 165°F (74°C).
- Remove excess fat, then sauté the onion and garlic until soft.
- Add the rice and toast for 1–2 minutes.
- Stir in the gochujang, kimchi, chicken broth, and soy sauce.
- Bring to a simmer, cover, and cook for 12–15 minutes until rice is tender.
- Stir in cream and sesame oil, then finish with a squeeze of lime if desired.
Notes
Top with a fried or soft-poached egg for a restaurant-style finish. Store leftovers in airtight containers in the refrigerator for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg