KOREAN GROUND TURKEY RICE BOWLS

Korean Ground Turkey Rice Bowls image

Number Of Ingredients 17

1 1/2 cups Medium grain white rice
3 cups Water (for Rice)
1 pound Zucchini
1/2 pound Cremini Mushrooms
4 cloves Garlic
3 tablespoons Gochujang
1/4 cup Applesauce
2 tablespoons Water (for sauce)
1 pound Ground Turkey
1/2 tablespoon Vegetable Oil (for turkey)
1 teaspoon Salt
1 teaspoon Vegetable Oil (for Zucchini)
1 tablespoon Salted butter
1/4 teaspoon Salt
1 tablespoon Black Sesame Seeds (or white)
1/4 cup Microgreens
1 drops Toasted Sesame Oil for serving

Steps:

Cook rice with water according to package instructions
Trim ends off zucchini. Halve them lenghtwise, then slice crosswise into pieces about 1/2 inch thick. Rinse and drain mushrooms and quarter them.
Mince garlic. Whisk garlic, gochujang, applesauce, sesame oil, and water together in a small bowl until evenly blended. Add a few drops extra water if needed for flowing texture.
In a 12 in. frying pan, cook turkey with oil and salt over med-high heat, stirring occasionally unitl meat is golden brown, about 10 mins. Add sauce. Cook, stirring ad breaking up any big chunks of turkey, until sauce is bubbling. Transfrer turkey to a medium bowl, scraping out pan, and keep warm.
Pour oil into frying pan over medium-high heat. Add zucchini and cook, stirring occasionally, until skin turns golden brown in spots, about 5 mins. Transfer zucchini to another medium bowl.
In the same pan, saute mushrooms over med-high heat with butter and salt until golden brown, about 5 mins. Remove from heat.
Fill bowls with rice. Top with mushrooms, zucchini, and turkey. Sprinkle sesame seeds and microgreens on top. Serve with sesame oil to drizzle over bowls to taste.