New Year, New Me–bimbap


Prep Time: 15 min.

Cook Time: 40–60 min.

Experience Level: Meh, go for it.


2 cups cooked brown rice

1 lb. ground turkey

4 oz. mushrooms

1 green onion sliced

1 tsp. minced garlic

1 tsp. grated ginger

2 tsp. brown sugar

3 tbsp. soy sauce

2 tsp. sesame oil

4 oz. spinach

1 cucumber

1 carrot



gochujang (chili paste)




New year, new me! Am I right?! If your resolution was to cook less slop, then how about try this bibimbap?! What’s bibimbap you ask? It’s a Korean dish that literally means mixed rice. Now say the word out loud (BEE-BIM-BOP) a few times in a beatbox fashion. Good, that was fun. Now we’re ready to get cooking!


Whoa, before we get ahead of ourselves here, we need to get the turkey and mushrooms marinading. The sooner the better with this step. If it even crosses your mind while you’re eating your cheerios before work, go ahead and get it taken care of so all these tasty flavors can become well acquainted with one another. Take out your ground turkey and plop it into a mixing bowl. Next, we’ll thinly slice up the mushrooms & green onion and throw them in. Pour in a healthy dose of soy sauce, drizzle on some of that sesame oil, add a hearty scoop of gochujang, and a scoop of brown sugar. Take about an inch of ginger and grate that over the top. Sprinkle some salt and pepper and a squirt or two of sriracha. Now take those grubby little paws of yours and mush and squish it all together until all those flavors meld together. Cover and place your meaty mushroom gloop in the fridge for about an hour to marinate. 

Alright, now lets really get started. Bust out the brown rice and get that cooking according to the directions on the back. I like to do mine in the instant pot because I have yet to screw it up that way. Stove top works fine too, I guess. While the rice is cooking we’re going to power through and get ther other ingredients prepped and cookin’. Come on people, we have to be efficient with our time here.

Drizzle some more sesame oil in a smaller pan and add the garlic over med/high heat. Once that has sautéed for a few minutes throw in the spinach and cook down until wilted, and then sprinkle on some sesame seeds if you’re extra fancy. Scrape the green garlicky stuff out of the pan and set aside. We’ll use this pan again for the eggs later on, so don’t throw it in the sink yet.


Bust out your meaty mushroom gloop and heat a clean, medium size pan over med/high heat. While the pan is heating up, take out a carrot and cucumber, a cutting board, and knife or mandolin. Toss the gloop in the pan and stir it around breaking it up while the meat browns. While that’s cooking, thinly slice the cucumber and set on a paper towel so they’re not all soggy, sprinkle some salt over them too. Don’t forget about the meat, Check on it, stir it up a bit and if its not yet done, then go ahead and matchstick the carrot. Okay the meat and mushroom mix is definitely done by now. Take that off heat and set aside. Get back to the cutting board and slice up some kimchi. You can leave it table style, but I prefer to slice it into thinner strips. 

Oh yeah, don’t forget to fry an egg for each bowl. Sunny side up or poached. Not scrambled, well done or just the whites, keep it runny folks. This is going to be the glue that binds all these delicious flavors together.

Take a minute to catch your breath and pat yourself on the back. We’ve cooked everything there is to cook and now come the second most satisfying part of this recipe. It’s time to assemble the bowls!  First, lay down a bed of brown rice, then place the egg in the center. Working in a clockwise manner around the egg add a scoop of the turkey mushroom mix, then lay down the cucumber slices like lily pads on a pond. Spinkle on the carrots. Next add a glob of the garlicky spinach. Finally find the perfect place to nestle in the kimchi. 

Sit back and take good look at the creation in front of you. Snap a pic for your friends to see on instagram or show your mother that you can cook more than just mac & cheese. Feels good huh? Now for the most satisfying part of this recipe: drizzle on some more gochujang if you’d like, then take a pair of chop sticks or a spoon and mix it all together. Destroy your beautiful work of art and heave it into your mouth and let the complexity of flavors gild your soul.