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.
Spicy British Turkey Bibimbap with Kimchi & Pak Choi
We love the dynamic flavours of Korean cuisine. Our spin on bibimbap features nutty brown rice, sweet carrot ribbons and juicy British turkey mince, sizzled in warm gochujang. Pak choi and creamy avocado slices are your greens. Tangy kimchi tops it all off.
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 4 tbsp cornflour (use half)
- 25g honey
- 2 tsp black sesame seeds (Sesame)
- 200g brown rice (100% Brown Rice)
- 600g British turkey breast mince
- 50g kimchi (Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
- 2 garlic clove
- 2 avocado
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 2 pak choi
- 2 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)
- 2 carrot
- 4 spring onion
Nutritional Information
Calories: 672
Protein: 43g
Carbs: 64g
Fat: 28g
Spicy British Turkey Bibimbap with Kimchi & Pak Choi
We love the dynamic flavours of Korean cuisine. Our spin on bibimbap features nutty brown rice, sweet carrot ribbons and juicy British turkey mince, sizzled in warm gochujang. Pak choi and creamy avocado slices are your greens. Tangy kimchi tops it all off.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a peeler & a large frying pan
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep the veg
- Coarsely grate the carrots (peel optional). Thinly slice the avocados
- Trim and cut the pak choi into bite-sized pieces. Finely chop or crush the garlic. Thinly slice the spring onions
Fry the turkey
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the turkey mince and season with salt and pepper
- Cook for 5-7 mins, until browned, using a wooden spoon to break it up. Sprinkle in the cornflour and stir to coat. Cook for a further 1 min, until starting to crisp
- Add half the sesame seeds, the Asian paste and gochujang paste. Toss to coat. Cook for a final 1-2 mins, then remove from the pan and keep warm
Last bits & plate up
- Reheat the empty turkey pan with 2 tsp oil. Once hot, add the pak choi and garlic
- Cook for 3 mins, until softened. Season with salt and pepper
- Serve the turkey into bowls, with the carrot, avocado, pak choi and rice alongside
- Top with the kimchi, remaining sesame seeds and the spring onion
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.