Senior Living
Restaurant
Sliced Turkey Rice Bowl with Bulgogi Sauce
Build the bowl with juicy, thinly sliced turkey breast over short-grain rice and drizzle with a sweet and savory bulgogi sauce. Add marinated cucumbers, shaved carrots, pickled radish, and snap peas, then top with a sunny-side-up egg.
Ingredients
Ingredients:
1 cup(s)
cooked short grain rice
3-4 slice(s)
¼ cup(s)
marinated cucumbers
¼ cup(s)
shredded carrots
¼ cup(s)
blanched snap peas
¼ cup(s)
pickled radish
2 tbsp.
bulgogi sauce
1 pcs.
cooked sunny side egg
1 tsp.
mixed toasted sesame seeds
Directions
- 1. In a shallow bowl, start by plating a base with the rice spread evenly across the bottom.
- 2. Place each ingredient individually in a small pile around the top of the rice.
- 3. Lay the turkey breast on top and drizzle with the bulgogi sauce.
- 4. Finish by sprinkling the sesame seeds to garnish and serve.
Ingredients
Marinated Cucumbers
1 cup(s)
sliced cucumbers
½ tsp.
Gochugaru (Korean chili fl akes)
½ tsp.
sugar
½ tsp.
toasted sesame oil
1 tsp.
rice vinegar
1 tsp.
Lite Tamari soy sauce
Directions
- 1. Place ingredients in a container with a lid, shake vigorously.
- 2. Refrigerate and allow to marinate for an hour or no more than 24 hours for the best fl avor and texture.
Ingredients
Bulgogi Sauce
1 pcs.
Asian pear
2 pcs.
green onions, roughly chopped
¼ cup(s)
Lite Tamari soy sauce
¼ cup(s)
water
4 tbsp.
rice vinegar
2 tbsp.
sugar
½ tbsp.
cornstarch
½ tsp.
sesame oil
2 tsp.
toasted sesame seeds
Directions
- 1. Prepare the Asian pear by cutting the pear away from the core and rough chop into large chunks.
- 2. In a blender add pear, green onion, tamari, water, vinegar, sugar, cornstarch, and sesame oil.
- 3. Blend on high until smooth.
- 4. Pour the mixture into a sauce pot through a fi ne mesh strainer, discard solids.
- 5. Over medium high heat, bring the mixture to a boil until thickened.
- 6. Add in the toasted sesame seeds, mix well and transfer to a container to cool.
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