A fresh and bright bowl for some post-Christmas goodness made with leftover turkey and gochujang, a Korean hot pepper paste.
Ingredients
- sunflower or rapeseed oil, for frying
- 4 shallots, thinly sliced
- 2cm/¾in fresh root ginger, grated
- 3 garlic cloves, thinly sliced
- 2 tsp brown sugar
- 2 tsp gochujang (Korean fermented chilli paste)
- 1 yellow pepper, seeds removed, sliced thinly
- 2 tsp soy sauce
- 300g/10½oz leftover turkey, diced
- 1 red pepper, seeds removed, sliced thinly
- 3 spring onions, sliced
- 2 tbsp freshly chopped parsley
- 200g/7oz cooked long grain rice
- 1 lime, juice and zest (juice to taste)
- 50g/1¾oz baby spinach
- ½ cucumber, peeled into ribbons
- 2 carrots, peeled and grated
- 2 tbsp toasted sesame seeds, to garnish
Method
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Heat a frying pan with a little oil, add the shallots and fry for about 2 minutes before adding the ginger, garlic, brown sugar and gochujang. Stir well for a minute. Add the yellow pepper, half the soy sauce and 70ml/2½fl oz of water and cook for 2 minutes before adding the turkey.
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Cover and simmer on low for about 4 minutes, or until the peppers are cooked and the turkey fully heated through.
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In a separate pan, heat a little oil, add the red pepper slices and fry for about 3–4 minutes, remove from the pan and set aside. Add the spring onions to the pan and fry for 2 minutes before adding the parsley, cooked rice, a teaspoon of soy sauce and the lime zest and juice (to taste). Continue to cook for a further 2–3 minutes, or until the rice is fully heated through.
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To serve, add some spinach to the bowl, followed by the rice, red pepper, cucumber ribbons, grated carrots and turkey in sections, then top with toasted sesame seeds.
Source: BBC
