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Korean BBQ Turkey Rice Bowl

Korean BBQ Turkey Rice Bowl
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
KOREAN BBQ TURKEY
JENNIE-O® Savory Turkey Crumbles #08996 7 lbs. 1 oz.
Brown sugar 1 ¼ c.
Low-sodium soy sauce 1 ¼ c.
Apple cider vinegar 2 1/2 tbsp.
Gochujang 2 tbsp.
Garlic, minced 1 1/2 tbsp.
Ginger, minced 1 1/2 tbsp.
Cornstarch ¼ c.
Water, cold ¼ c.
SPICY CUCUMBER SALAD
Rice vinegar 1 c.
Low-sodium soy sauce ¾ c.
Sugar, granulated 1/2 c.
Gochujang 3 tbsp.
Cucumbers, sliced or quarter diced 5 lbs.
KIMCHI SLAW
Rice vinegar 1/2 c.
Gochujang ¼ c.
Low-sodium soy sauce 2 tbsp.
Oil, neutral 2 tbsp.
Garlic, minced 1 1/2 tbsp.
Ginger, minced 1 1/2 tbsp.
Coleslaw mix 2 lbs.
Red bell pepper, thinly sliced 12 oz.
Green onions, thinly sliced, bias 2 oz.
FOR SERVING
Brown rice, cooked 50 c.

For preparation by a food preparation establishment only, according to the food code or equivalent.

Nutrients Per Serving
Calories383 cal
Total Fat7.7 g
Saturated Fat2 g
Trans Fat*
Cholesterol 50.9 mg
Sodium739.4 mg
Total Carbohydrates58.8 g
Dietary Fiber4 g
Total Sugars9.3 g
Protein17.9 g
Potassium*
Iron*
Calcium*
Vitamin A*
Vitamin C*
Vitamin D*

*Indicates missing Nutrient Information.

Directions

Portion Size: 1 Bowl

    Prepare Kimchi Slaw, a minimum of 1 hour before serving:
    1. In a bowl, whisk together rice vinegar, gochujang paste, soy sauce, oil, garlic and ginger.
    2. Using gloved hands, toss coleslaw mix, sliced red bell pepper and sliced green onions together with dressing until well incorporated.

    CCP: Cover and cold hold at 41 degrees or below.

    Prepare Korean BBQ Turkey:
    1. Combine brown sugar, soy sauce, vinegar, gochujang paste, sesame oil, ginger and garlic.
    2. Bring to a boil. Simmer until sauce thickens slightly.
    3. Make a slurry by mixing cornstarch and water. Stir into sauce and bring to a boil. – Steps 1-3 can be done in advance and stored at 41 degrees or below for up to 7 days.
    4. Preheat oven to 350 degrees.
    5. Add crumbles to full 2 inch hotel pan.
    6. Pour sauce over and mix to combine. Cover.
    7. Place in oven and bake for 25-30 minutes or until reaches 140 degrees.

    CCP: Hot hold at 135 degrees or higher until time of service.
    Serving notes: Premade Korean sauce can be used in place of making from scratch.

    Prepare Spicy Cucumber Salad:
    1. Whisk together vinegar, soy sauce, sugar and gochujang to make dressing.
    2. Pour over cucumbers. Using gloved hands, toss to coat all cucumbers in dressing.
    3. Cover, label and date.

    CCP: Cold hold at 41 degrees or below until time of service.

    To assemble, add to a bowl:
    1. 1 c. Brown rice
    2. ¼ c. Kimchi Slaw
    3. ¼ c. Spicy Cucumber Salad
    4. 2 1/2 oz. Korean BBQ Turkey

    Optional toppings: Sliced green onions, chopped cilantro, spicy mayo
    One portion provides: 2 oz. MMA, 2 oz. Grain, 1/2 cup vegetable, other

     

    Interested in more delicious recipes? Find the USDA Formatted Recipes behind the photos, plus other ideas, online at jennieofoodservice.com/k12/