The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Korean-style Turkey Bowl with Brown Rice, Spicy Cabbage & Pickled Salad
Spice up your life with this colourful rice bowl. Sizzle British turkey mince with a Korean-inspired seasoning of tamari, ginger and honey. Serve with brown rice, chilli-fried cabbage and a pickled carrot salad. A smooth tahini dressing brings everything together.
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- ½ tsp shichimi togarashi (Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
- 1 tbsp tahini (Sesame)
- 25g honey
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 300g British turkey breast mince
- 1 sweetheart cabbage
- 2 spring onion
- 1 carrot
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 midi cucumber
Nutritional Information
Calories: 607
Protein: 43g
Carbs: 51g
Fat: 25g
Ingredients
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 25g honey (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 0.5 tsp shichimi togarashi (use half) (Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
- 2 spring onion
- 150g British turkey mince
- 1 carrot (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 sweetheart cabbage
- 2 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 1 midi cucumber (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp tahini (use half) (Sesame)
Nutritional Information
Calories: 626
Protein: 45g
Carbs: 55g
Fat: 25g
Korean-style Turkey Bowl with Brown Rice, Spicy Cabbage & Pickled Salad
Spice up your life with this colourful rice bowl. Sizzle British turkey mince with a Korean-inspired seasoning of tamari, ginger and honey. Serve with brown rice, chilli-fried cabbage and a pickled carrot salad. A smooth tahini dressing brings everything together.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, 2 medium bowls, a small bowl & a peeler
Make the pickled salad
- Peel the carrot and cucumber into ribbons
- Place both into a medium bowl, along with half the vinegar and a pinch of salt. Mix well and leave to pickle
Get sizzlin'
- Thinly slice the spring onions. Trim and roughly chop the cabbage into bite-sized pieces
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the turkey and season with salt and pepper
- Cook for 5 mins, breaking it up with a wooden spoon, until golden brown
Combine the flavours & make the dressing
- Add the ginger & garlic paste to the turkey pan. Cook for 2 mins, then add the tamari, honey and remaining vinegar
- Cook for 5 mins, until the liquid has reduced by half and the turkey is cooked through
- In the small bowl, combine the tahini, shichimi togarashi and a splash of water. Mix until smooth
Make the spicy cabbage & heat the rice
- Heat the other large frying pan with 2 tsp oil on medium-high heat. Once hot, add the cabbage and cook for 2-3 mins, until soft and golden
- Mix in the chilli paste (use less for less heat), a pinch of salt and a splash of water. Cook for 1-2 mins, then transfer to the other medium bowl and cover to keep warm
- Reheat the pan on high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot
Plate up
- Share the rice between bowls, topped with the turkey, pickled salad and spicy cabbage. Drizzle over the dressing and garnish with the spring onion
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