Step 1 of 7
Korean Ground Turkey Rice Bowls
Cook the rice with water according to package instructions. While the rice cooks, continue with the recipe.
PRO TIP You can make brown rice instead of white if you like, but be sure to allow extra cooking time.
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Step 2 of 7
Korean Ground Turkey Rice Bowls
Trim ends off the zucchini. Halve lengthwise, then slice crosswise into pieces about 1/2-inch thick. Rinse and drain the mushrooms and cut into quarters.
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Step 3 of 7
Korean Ground Turkey Rice Bowls
Mince the garlic. Whisk the garlic, gochujang, applesauce, sesame oil, and water together in a small bowl until evenly blended. Add a few drops extra water if needed for a flowing texture.
PRO TIP If gochujang is labeled extra-hot, use a little less.
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Step 4 of 7
Korean Ground Turkey Rice Bowls
In a 12-inch frying pan, cook the turkey with the oil and salt over medium-high heat, stirring occasionally, until meat is golden brown, about 10 minutes. Add the sauce. Cook, stirring and breaking up any big chunks of turkey, until sauce is bubbling. Transfer turkey to a medium bowl, scraping out the pan, and keep warm.
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Step 5 of 7
Korean Ground Turkey Rice Bowls
Pour the oil into the frying pan over medium-high heat. Add the zucchini and cook, stirring occasionally, until skin turns golden brown in spots, about 5 minutes. Transfer zucchini to another medium bowl.
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Step 6 of 7
Korean Ground Turkey Rice Bowls
In the same pan, saute the mushrooms over medium-high heat with the butter and salt until golden brown, about 5 minutes. Remove from heat.
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Step 7 of 7
Korean Ground Turkey Rice Bowls
Fill bowls with rice. Top with the mushrooms, zucchini, and turkey. Sprinkle the sesame seeds and microgreens on top. Serve with sesame oil to drizzle over bowls to taste.
