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Bibimbap with Leftover Turkey

Category: Main Dishes

Serves: 2 people

Preparing time: 00:10

Cooking time: 00:30


400g cooked rice

or 200g uncooked rice

80g Brussels sprouts

100g courgette, finely shredded

100g carrot, finely shredded

200g leftover turkey, sliced or shredded

2 tbsp light soy sauce

1 tsp garlic cloves, minced

1 tsp sesame oil

1 tsp vegetable oil

2 each medium eggs

2 tsp gochujang (Korean hot pepper paste)

1 tsp black sesame seeds

Cooking Method

Step 1

Cook the rice and keep warm in a rice cooker.

Step 2

Sauté the brussels sprouts, courgette, and carrots individually and keep separate.

Step 3

Mix the leftover turkey meat with the soy sauce, garlic and sesame oil and gently fry in 1 tbsp vegetable oil until piping hot.

Step 4

Fry the two eggs in the remaining 1 tbsp of vegetable oil, keeping them separate in the pan.

Step 5

To assemble, fill each bowl with rice and place the toppings separately on the rice, with 1 tsp of the hot pepper paste on each bowl and then the egg on top. Garnish with a sprinkle of black sesame seeds.

Step 6

Serving suggestions: If you don’t like the idea of mixing the hot pepper paste in at the end, add to the leftover turkey meat and cook out when it’s fried.

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