Ground Turkey Bulgogi with Spicy Cabbage & Bok Choy

This dish is traditionally made with beef, but I needed to use up some ground turkey so that’s what I used. For those of you who haven’t had bulgogi, it’s pretty much Korean BBQ. I’m always a fan of a slaw, but I wanted to switch it up this time by adding some thinly sliced bok choy to the mix. It’s a pretty simple and easy dish all-together but I’ve really been enjoying it this week.

Makes 4 Servings

Ingredients

Turkey Bulgogi

• 1.5 lbs ground turkey

• 1 T sesame oil

• 2 t chili oil (optional)

• 2 T rice vinegar

• 4 T soy sauce

• 1 T brown sugar

• 3 cloves garlic, minced

• 1 t ginger, minced

• 1 T honey

• 1 T chili garlic sauce

• 1 t corn starch

Cabbage & Bok Choy Slaw

• 1/2 head savoy cabbage, thinly sliced

• 4 mini bok choy heads, thinly sliced

• 2 carrots, julienned

• 1 T chili oil

• 1 T vinegar

• 1 t chili garlic sauce

Other (optional)

• basmati rice

• green onion

• sesame seeds

Directions

1. In a large skillet on medium heat, cook your ground turkey for about 8 minutes or until fully cooked. In a separate bowl, whisk the remaining Turkey Bulgogi ingredients in a bowl. Remove fat from the pan, add the sauce and simmer until sauce thickens.

2. Meanwhile toss all the Cabbage & Bok Choy Slaw ingredients together.

3. Serve together with some basmati rice, green onion and sesame seeds.

Notes

Gluten-free: This recipe is gluten-free if you use gluten-free soy sauce.

Dairy-free: This recipe is dairy-free.

Ground Turkey: Traditionally bulgogi is made with beef so feel free to substitute for that.