This easy one-bowl meal has loads of flavor but relies on supermarket ingredients. The key player is gochujang, a Korean hot pepper paste that's available in stores' international aisle (as well as online). The seasoning paste lasts for months in the refrigerator, so you can keep it on hand — and keep the recipe in your weeknight rotation. The recipe is a Yummly original created by Olive Huang.
- 1 1/2 cups medium grain white rice
- water (for rice)
- 1 lb. zucchini
- 1/2 lb. cremini mushrooms
- 4 garlic cloves
- 3 Tbsp. gochujang
- 1/4 cup applesauce
- 1 Tbsp. toasted sesame oil (for sauce)
- 2 Tbsp. water (for sauce)
- 1 lb. ground turkey (preferably thigh meat)
- 1/2 Tbsp. vegetable oil (for turkey)
- 1/2 tsp. salt (for turkey)
- 1 Tbsp. vegetable oil (for zucchini)
- 1 Tbsp. salted butter (or vegetable oil)
- 1/4 tsp. salt (for mushrooms)
- 1 Tbsp. black sesame seeds (or white sesame seeds)
- 1/4 cup microgreens (or alfalfa sprouts)
- toasted sesame oil (for serving)
- Cook the rice with water according to package instructions. While the rice cooks, continue with the recipe.
- 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.
- 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.
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|Calories580Calories from Fat200|
|% DAILY VALUE|
|Calories from Fat200|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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