Easy Weeknight Turkey Bibimbap! Made with Shady Brook Farms Ground Turkey!! I love using ground turkey in this bibimbap recipe as my main source of protein because it’s lean, delicious and full of flavor! I hope you try it! Visit shadybrookfarms.com for the full recipe!
Disclosure: This is a sponsored post in partnership with Shady Brook Farms Turkey.
Hello friends!!
I’m back with another fabulous recipe using my favorite ground turkey!! I love making an easy weeknight turkey bibimbap! You can make and prep a lot of it in advance and just heat it up! Great for an easy and delicious weeknight dinner and so versatile!
I’ve added some of my favorite vegetables and also some traditional vegetables you would normally see in a Bibimbap. . and as I stated above, I’m using ground turkey in this bibimbap recipe as my main source of protein because it’s lean, delicious and full of flavor! It’s also incredibly easy to cook up on a weeknight.
If you’ve been following along on the kimchi craze that is going on now on TikTok, and if you made some or purchased some; some kimchi would be delightful with this bibimbap recipe as well!
Click here for the full recipe, all of my recipe notes and more! I hope you try it!
Easy Weeknight Bibimbap
Ingredients
For the Bibimbap:
- 1 lb. lean ground beef or ground turkey
- 3 tablespoons Olive or avocado oil split
- soy sauce or coconut aminos optional
- salt and pepper
- 1 daikon or Korean radish peeled and julienned
- 2 carrots peeled and julienned; or sliced into matchsticks
- 2 zucchini julienned; or sliced into matchsticks
- 1 package (16 oz) shiitake mushrooms sliced
- 1 (10 oz.) bag chopped kale
For the Bibimbap sauce:
- 3 to 5 tablespoons Gochujang depending on how spicy you like it
- 1 ½ tablespoons sesame oil
- 2 teaspoons brown rice vinegar
- 2 tablespoons honey
To serve:
- 4 fried eggs
- cooked white or brown rice
- sesame seeds
- kimchi on the side if desired
- Crushed gim (roasted seaweed) for garnish
Instructions
- Using a sauté pan over medium high heat, add a tablespoon of oil and cook the lean ground beef or ground turkey until all browned and cooked through, or until the internal temperature of the turkey reaches 165°F. Feel free to season the meat with a little soy sauce or coconut aminos and salt and pepper. Set aside.
- Using separate pans, sauté all of the vegetables (radishes, carrots, zucchini and mushrooms) in a little oil until tender. In a separate bowl, drizzle a little olive or avocado oil over the kale and massage with your hands for a few minutes. This helps to soften and break down the kale. You can also sauté the kale in a pan over medium low heat if desired.
- For the Bibimbap sauce, whisk together all of the ingredients in a small bowl. Taste and adjust any ingredients as needed. Set aside.
- To serve, scoop rice into bowls and top with the cooked ground beef or turkey and all of the cooked vegetables, placing them around the edge of the bowl, leaving space for a fried egg in the center. Garnish with sesame seeds and crushed gim (roasted seaweed) if desired. Serve with the bibimbap sauce and some kimchi. Drizzle some of the bibimbap Gochujang sauce over the top, mix together and enjoy!
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