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Korean turkey bibimbap

  • Timer Prep 11 min
    Cook 9 min
  • Chart 822.0 cal/
  • Chef hat Easy


Peel and cut the carrots into strips. Halve lengthways, deseed and thinly slice the cucumber. Trim and shred the salad onions. Quarter the mushroom.


  1. 1 Cook the rice according to pack instructions.
  2. 2 Meanwhile, heat a drizzle of the vegetable oil in a non-stick frying pan and stir-fry the carrots until softened.
  3. 3 Remove to a bowl, then, in the same way, stir-fry the cucumber slices, salad onions, and finally the mushrooms.
  4. 4 Heat 1 tbsp oil in the pan and fry the turkey strips for 6-7 minutes.
  5. 5 Stir in the accompanying sauce and cook for a further 2 minutes, stirring.
  6. 6 Divide the rice between 2 serving bowls.
  7. 7 Top with the turkey strips and vegetables, placing them over the rice and arranging them so they are kept separate.
  8. 8 In another pan, fry the eggs in the remaining oil and put one on top of each bowl.
  9. 9 Serve immediately.
  • Average per serving
  • Calories 822.0kCal
  • Fat28.0g
  • Saturated5.2g
  • Salt1.15g
  • Carbohydrates102.9
  • Sugar29.5g
  • Protein44.2g
  • Fibre9.2g