Step 1

Cook enough rice to yield 3¾ cups of cooked rice. 1 cup of dry rice will make 2-3 cups of cooked rice depending on what kind of rice you make.

Step 2

In a large skillet over medium high heat, add some oil and brown the turkey. Season lightly with salt and pepper.

Step 3

Cut all of your vegetables while the turkey cooks. Cut the mushrooms into a medium dice, the onion and pepper into a large dice, and the green beens into small pieces.

Step 4

Once the turkey has browned, add in the mushrooms and allow them to cook down.

Step 5

In another skillet over medium high heat, add some oil and the onions and peppers first. Allow them to develop some color and soften then add in the ginger and green beans. A minute or two later, add in the garlic and stir to combine.

Step 6

Drizzle 2 tsp of soy sauce over the top of the vegetables and adjust flavor to taste with salt and pepper.

Step 7

While everything is cooking you can prepare you sauce by combining the soy sauce, gochujang, mirin, rice vinegar, and sesame oil in a bowl and mixing.

Step 8

Once the mushrooms have cooked down, pour the sauce over the top and mix, allow it to cook and thicken up a bit. While this is happening you can start to plate your rice and vegetables.

Step 9

This recipe makes 5 servings. Each dish gets ¾ cup of rice and you can divide the vegetables and turkey evenly between the dishes.