Turkey Bibimbap
Winter Warmers
Turkey bibimbap with shredded Christmas greens and miso broth – a healthy warming winter dinner.
Serves: 2
Prep & Cook time: 40 mins
Ingredients
280g shredded leftover turkey
5g chopped coriander
60g chopped carrot (you could use any leftovers)
100g shredded leftover greens (sprouts, cabbage, beans)
1 packet microwaveable Thai style/flavoured rice
2 eggs
20g gochujang sauce or paste
sliced red chilli to garnish
200ml chicken or turkey stock
Top Tip
You can use any veg you have leftover from your Christmas dinner - so be as creative as you like! You can also break with tradition and pour your broth into the finished dish for an even more warming meal!
Preparation
Add the chicken/turkey stock, miso paste and spring onion to a pan, bring to the boil, reduce the heat and allow to simmer for 20 minutes.
If you need to cook any of the vegetables, steam or boil them now.
Add the gochujang paste/sauce to a frying pan with the turkey and pan fry gently until all the turkey is coated and warmed through.
When the turkey and broth are nearly ready, in another pan gently fry the eggs (these are usually served slightly runny and add to the sauce of the bibimbap).
Assembly
Cook the rice to the pack instructions and split between 2 large, warmed bowls.
Arrange the vegetables, turkey and egg on the top of the rice.
Finish with the coriander, chilli rings and any excess gochujang sauce.
Pour the miso broth into a separate serving bowl and garnish with the spring onion. Serve on the side.
