Turkey Bibimbap With Super Slaw and Brown Rice

Turkey Bibimbap With Super Slaw and Brown Rice

Ready in 25 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, August 12, 2018.

You can make the ground turkey into patties by mixing all the turkey ingredients together and shaping into little patties. Pan-fry for 3-4 minutes each side (depending on thickness), or until cooked through.



  • 150g brown rice
  • 1 baby bok choy, thinly sliced


  • 1 bag slaw
  • 1 turnip, grated until you have 1 cup worth
  • 2 Tbsp chopped coriander
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 2 tsp fish sauce


  • 2 tsp oil or spray oil
  • 1 brown onion, thinly sliced
  • 1 carrot, grated
  • 500g lean ground turkey
  • 100g bibimbap sauce
  • 1-2 tsp fish sauce (optional)


  • 2 Tbsp torn coriander


  1. Bring a medium pot of salted water to the boil.
  2. Cook rice. Cook in pot of boiling water for about 15 minutes, until tender.
  3. Prep & make slaw. Place slaw in a large bowl with turnip, coriander, soy sauce, sesame oil and first measure of fish sauce. Toss to combine and season.
  4. Prep & cook turkey. Heat oil in a large fry-pan on medium-high heat. Cook onion, carrot and a pinch of salt for 2-3 minutes, until softening. Increase heat to high, add turkey to pan and continue to cook for 4-5 minutes, breaking turkey up as it cooks
  5. Add bibimbap sauce to pan and stir through. Continue cooking for 2-3 minutes, until pan is almost dry. Season with second measure of fish sauce (if using)
  6. Finish rice. After 15 minutes, add bok choy to pot with rice. Boil for 30 seconds, then drain along with rice. Return to pot and season.
  7. To serve, spoon rice into bowls. Serve slaw beside rice and turkey beside slaw. Sprinkle over coriander.

Nutritional Information

Energy 1590 kj
380 kcal
Protein 33.6g
Carbohydrate 40.7g
Fat 9.1g