© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Spice up your table with Turkey Dak Bulgogi Rice Bowls! Flavors from across the globe come together in harmony for a delicious dinner. A Korean-style marinade amps up the flavor level of grilled turkey. This bowl packs in plenty of veggies to keep things healthy but satisfying. Think outside of the box and try a Turkey Dak Bulgogi Rice Bowl.
Continue your world tour of fresh flavors with recipes such as Asian BBQ Turkey Lettuce Wraps or Tandoori Turkey with Grilled Onions.
On a bulgogi kick? We’ve got you covered! Turkey Dak Bulgogi Tacos or a Turkey Dak Bulgogi Salad with Charred Scallion Dressing ought to hit the spot!
GRILLED TURKEY DAK BULGOGI
1 lb boneless skinless turkey breast, sliced into 1/4” thick cutlets
1/4 c soy sauce
1 tbsp chili paste
1/2 c olive oil for marinade
1 tbsp rice wine vinegar
1 1/2 tsp onion powder
3 tsp freshly grated ginger
4 garlic cloves, minced
3 tbsp coconut sugar
freshly ground black pepper
generous pinch of salt
1/4 c canola oil (or other high smoking point oil) for grilling
RICE BOWL INGREDIENTS
3 c white rice, cooked
2 c broccoli, cut into 1” florets and steamed
1/4 c green onions, sliced thin
3 tbsp toasted sesame seeds
1/4 c honey
1/2 c sriracha
Salt and pepper to taste
GRILLED TURKEY DAK BULGOGI
In a small bowl, combine all of the marinade ingredients and mix well.
Place the turkey cutlets in a single layer in a rimmed baking dish or a Ziploc bag.
Slowly pour the marinade mixture over the turkey, making sure to flip each piece and coat both sides. Cover, or seal the bag, and refrigerate for at least four hours or overnight.
When ready to grill, preheat the grill on high heat. Once preheated, brush the grates with oil. Working in batches, arrange the marinated turkey on the grates. Cook for about 2 minutes on each side, until golden with crispy edges. When cooked, transfer to a platter and cook the remaining pieces.
RICE BOWL
Measure the honey and sriracha in a glass measuring cup. Mix until completely combined and season with salt and pepper.
Divide the cooked rice evenly among four bowls. Top with turkey, broccoli, green onions and a sprinkle of sesame seeds.
Drizzle honey sriracha over each bowl and serve.