Gochujang Turkey Bibimbap with Brown Rice, Kimchi & Gooey Egg

Serving size

1 person 2 people 4 people

Ingredients

200g brown rice

(100% Brown Rice)
2 egg (Eggs)
2 carrot
2 onion
2 pak choi
1 garlic clove
600g British turkey breast mince
4 tbsp gochujang paste (Soya)

(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
2 tbsp Asian paste (Soya)

(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
50g kimchi

(Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
1 tsp black sesame seeds (Sesame)

Allergens

Contains: Eggs, Soya, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	116Kcal	554Kcal
	485kJ	2316kJ
Fat	3.3g	16g
of which saturates	0.6g	2.8g
Carbohydrates	12g	59g
of which sugars	3.1g	15g
Protein	9.4g	45g
Salt	0.55g	2.6g
Fibre	1.7g	8.2g

Back

High protein 5 plants Low sat fat

Gochujang Turkey Bibimbap with Brown Rice, Kimchi & Gooey Egg

Prep time: 20 mins

Total time: 30 mins

Cuisine: Korean

Food group: Poultry

We love the dynamic flavours of Korean cuisine. Our spin on bibimbap features nutty brown rice, sweet carrot rand juicy British turkey mince, sizzled in warm gochujang. Pak choi brings the greens. Tangy kimchi and gooey egg tops it all off.

Cooking Instructions

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.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a medium bowl, a small bowl, a sieve, a grater & a slotted spoon

Boil the rice & eggs

Add the rice to the saucepan and boil for 25-30 mins, until cooked
Rinse the eggs. When the rice has 7 mins remaining, carefully lower the eggs into the pan using a spoon. Boil for 7 mins, then remove with a slotted spoon and run under cold water
Drain the rice

Prep the veg

Thinly slice the onions. Coarsely grate the carrots (peel optional). Trim and cut the pak choi into bite-sized pieces. Finely chop or crush the garlic
In the small bowl, combine the gochujang with the tamari and 1 tbsp water

Fry the turkey

Heat the large frying pan with 1 tbsp olive oil on medium-high heat. Once hot, add the turkey mince and season with salt and pepper. Cook for 3-4 mins, breaking up the mince with a wooden spoon
Add the onion and cook for a further 4-5 mins, until softened and the turkey is browned
Add the Asian paste and half the gochujang tamari sauce and stir to combine. Cook for a final 1-2 mins, then transfer to the medium bowl and cover to keep warm

Last bits

Reheat the frying pan with 2 tsp olive oil on medium-high heat. Once hot, add the pak choi and garlic and cook for 2-3 mins, until softened. Season with salt and pepper
Carefully peel and halve the eggs

Plate up

Serve the turkey into bowls, with the carrot, pak choi and rice alongside
Top with the kimchi, egg halves and sesame seeds. Drizzle with the remaining gochujang sauce to finish