Need an easy weeknight meal or lunch prep meal for the week? THIS, this recipe has you covered. I love bulgogi, but wanted to make something in a pinch that only took about 30 minutes or less so I tried swapping the thinly sliced beef for ground turkey and was blown away by how delicious it tasted. For bulgogi, it is all about the sauce. Now I do not claim that this is an authentic sauce recipe – so please do not come at me; but this sauce is my version that is sweet, salty, spicy, and tangy which really helps balance out the dish! I prefer topping mine with a soft boiled egg, diced green onions, spicy mayo and sesame seeds for additional flavor and textures. You can even serve alongside rice for a more hearty meal and the rice will help soak up all that extra bulgogi sauce so none goes to waste. Whatever your serving preference is, try this for an easy weeknight dinner when you want to mix it up!
For the Bulgogi:
- 1lb Ground Turkey
- 1/3 Cup Rice Vinegar
- 1/3 Cup Soy Sauce
- 1 Tbsp Sambal Oelek
- 3 Tbsp Brown Sugar
- 2 Limes, Juiced
- 1 Tsp Fish Sauce
- 2 Tsp Cornstarch + 2 Tbsp Soy Sauce, Mixed Together
- 5 Garlic Cloves, Thinly Sliced
- 1 Yellow Onion, Sliced Thick
- 3 Green Onions, Diced into 1in Pieces
- Optional: Soft Boiled Eggs, Furikake or Sesame Seeds for Topping, Spicy Mayo, Rice
- First, let’s make the sauce. In a medium bowl, whisk together the rice vinegar, 1/3 cup soy sauce, sambal oelek, brown sugar, lime juice and fish sauce. Set aside.
- Next, heat a large pan over high heat and spray with pam (or coat lightly with oil to prevent sticking). Add the onions and cook for 5 minutes until they start to soften. Reduce the heat to medium and add in the ground turkey. Brown for 5 minutes.
- Once the turkey starts to brown, add the garlic cloves and sauce you made earlier. Continue cooking for 5-6 minutes until the turkey is almost completely cooked.
- Reduce the heat to low, add in the cornstarch + soy sauce mix and stir in well to thicken the sauce. Next, add in the green onions and cook for another 5-6 minutes until the sauce has thickened and the green onions soften.
- Divide into 4 bowls and serve with rice and soft boiled eggs, if desired. I recommend topping with furikake seasoning and spicy mayo as well!