Bibimbap with Leftover Turkey

October 31, 2016
5 Ratings
Photo by from my food blog--The Chew Inn-NoVA
  • Serves 4
Author Notes

Bibimbap is a known signature dish to Koreans and devotees of Korean food. They come in hordes as one can see here in the Northern Virginia area. There are 24-hour Korean full service restaurants, not take out ones. Parking lots of these restaurants are full almost anytime of the day, except from 9:00AM to 11:00AM. It’s hard to know what time of the day there is no waiting line during lunch or dinner hours. Unfortunately, these restaurants don’t accept reservations. One has to be a dyed in the wool Korean food fanatic comme moi to be in line even though there's a lot of these restaurants in Northern Virginia (NoVA---Inn-NoVA) area, especially in Annandale, dubbed as Korean town of NoVA. Posted in blog Nov 28, 2013. —

What You'll Need
  • Turkey & Sauce and Pickled Cucumber
  • 1/2 cooked turkey breast, diced or shredded depending on leftover pcs
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 4 teaspoons sugar
  • 1-1/2 teaspoons nuoc mam OR 1 tsp salt
  • 2 Persian/mini cucumber or 1 garden cucumber, sliced 1/4"
  • 2 tablespoons brown sugar in the raw
  • 1/4 cup rice wine vinegar or white vinegar
  • 1 cup water
  • 1 teaspoon red pepper flakes
  • 1 teaspoon sesame oil
  • 2 teaspoons sugar
  • 1 pkg Spinach with Power Greens or pkg of baby spinach (see instructions on Seasoned Power Greens)
  • Vegetables and Sauce
  • 1 pound mung bean sprouts (see recipe of Seasoned Mung Bean Sprouts)
  • 4 Tbsps cooking oil
  • 1 cup dried shitake mushrooms, soak for 20 minutes in hot water, drained and squeeze by hand to get rid of excess water 1
  • 1 teaspoon salt
  • 1 big carrot, peeled and cut into julienne strips
  • 3 Tbsps sesame oil
  • 4 servings of cooked Jasmine rice (about 1-1/2 cups uncooked rice, see cooking instructions from package)
  • 4 fried eggs (have a runny yolk, to blend well with the dish when mix)
  • 2 Tbsps cooking oil
  • 3 Tbsps gochujang, Korean chili paste, (available at Korean store)
  • 1 tablespoon brown sugar
  • 1/2 teaspoon tsp nuoc mam (Vietnamese fish sauce)
  • 2 Tbsps water
  • 1 tablespoon roasted sesame seeds, optional
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon minced garlic
  • 1 tablespoon sesame oil
  • 1 pkg of Spinach with Power Greens or baby spinach (see recipe on Seasoned Power Greens)
  1. For Turkey: Marinate the turkey pieces in the sauce while preparing the vegetables.
  2. For Cucumber: Cut cucumber crosswise, the sliced lengthwise for Persian cucumber OR for garden cucumber cut lengthwise, then crosswise in thin slices. Mix salt into the slices in a bowl. After half hour pour out the water from cucumber. Then add the vinegar, water and sugar. Let it marinate for another half hour, then it will be ready. Roast all the sesame seeds at once for 30-45 seconds in a hot skillet. Stir constantly to avoid burning in medium heat. Add oil in a wok, put mushrooms, add salt and stir-fry for 2 minutes. Remove from heat. Add carrots and stir-fry for 1 minute.
  3. Mix the bibimbap sauce in a small bowl and place tableside in individual dipping bowl.
  4. In a deep bowl, place cooked rice, add the mushrooms, carrots, bean sprouts, power greens or spinach and turkey.
  5. Place egg on top of vegetables and turkey. Bibimbap sauce is added tableside depending on individual taste.

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