Why Make This Recipe

Gochujang Ground Turkey, Rice & Green Bean Skillet is a delicious and nutritious meal that is perfect for busy weeknights. This recipe packs a punch of flavor with the spicy-sweet gochujang sauce, while being quick to prepare. It’s a balanced dish that includes protein from the turkey, vibrant green beans for fiber, and hearty brown rice for carbs. Plus, it’s a one-pan meal that means less cleanup!

How to Make Gochujang Ground Turkey, Rice & Green Bean Skillet

Ingredients:

1 tablespoon avocado oil or olive oil
1 pound ground turkey (I use 93%)
12 ounces trimmed fresh green beans (cut into 1.5" pieces)
1 small yellow onion, diced (about 1 cup)
3 garlic cloves, minced
1 tablespoon ginger paste (or 1" fresh ginger minced)
1/2 cup julienned carrots
1 (8.8 ounce) Ben’s Original Ready Rice – Whole Grain Brown
Salt & pepper (to taste)
Sliced scallions (to taste)
Toasted sesame seeds (to taste)
Sriracha (optional)
3 tablespoons gochujang
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon toasted sesame oil
1/2 cup water

Directions:

Add the oil and ground turkey to a skillet and cook on medium-high heat until browned and cooked through (about 7-8 minutes).
Add the green beans and cook for another 7-8 minutes.
While the turkey and green beans cook, prepare the gochujang sauce. In a small mixing bowl, combine gochujang, soy sauce, rice vinegar, honey, sesame oil, and water. Mix until smooth and set aside.
Once the green beans have cooked for about 7-8 minutes, add the diced onion, minced garlic, and ginger. Cook for 5-6 minutes until the onions soften.
Stir in the julienned carrots, brown rice, and gochujang sauce. Mix well so everything is coated. Cook for an additional 5 minutes until heated through. The green beans should be tender-crisp. Cook longer if you prefer them softer.
Taste the dish and add salt and pepper as needed.
Serve the dish garnished with sliced scallions and toasted sesame seeds. For an extra kick, drizzle with sriracha!

How to Serve Gochujang Ground Turkey, Rice & Green Bean Skillet

This dish is great served warm right from the skillet. You can dish it out into bowls and offer extra toppings like sliced scallions, sesame seeds, and sriracha for those who enjoy a little heat. Pair it with a simple green salad or some pickled vegetables for a delightful and colorful meal.

How to Store Gochujang Ground Turkey, Rice & Green Bean Skillet

Store any leftovers in an airtight container in the refrigerator. It keeps well for up to 3 days. When you’re ready to enjoy it again, simply reheat in the microwave or on the stovetop until warmed through.

Tips to Make Gochujang Ground Turkey, Rice & Green Bean Skillet

Make sure to use fresh green beans for the best texture and flavor.
Feel free to add other vegetables you have on hand, like bell peppers or broccoli.
To save time, you can use precooked rice or leftover rice from a previous meal.
Adjust the spice level by using more or less gochujang as per your taste.

Variation

You can easily swap out ground turkey for ground chicken or lean beef. For a vegetarian option, use crumbled tofu or tempeh and substitute the gochujang with a spicy bean paste.

FAQs

1. Can I make this dish in advance?
Yes, you can prepare it ahead of time. Just store it in the fridge and reheat before serving.

2. Is gochujang very spicy?
Gochujang has a mild to moderate heat level. You can adjust the amount you use based on your spice preference.

3. Can I freeze leftovers?
Yes, this dish freezes well. Allow it to cool completely before transferring to a freezer-safe container. Enjoy within 1-2 months for the best quality.

Gochujang Ground Turkey, Rice & Green Bean Skillet

A delicious and nutritious one-pan meal featuring spicy-sweet gochujang sauce, ground turkey, green beans, and brown rice, perfect for busy weeknights.

Main Ingredients

1 tablespoon avocado oil or olive oil
1 pound ground turkey (I use 93%)
12 ounces trimmed fresh green beans (cut into 1.5″ pieces)
1 small yellow onion, diced (about 1 cup)
3 cloves garlic, minced
1 tablespoon ginger paste (or 1″ fresh ginger minced)
1/2 cup julienned carrots
1 package (8.8 ounces) Ben’s Original Ready Rice – Whole Grain Brown
Salt & pepper (to taste)
Sliced scallions (to taste)
Toasted sesame seeds (to taste)
Sriracha (optional)
3 tablespoons gochujang
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon toasted sesame oil
1/2 cup water

Cooking

Add the oil and ground turkey to a skillet and cook on medium-high heat until browned and cooked through (about 7-8 minutes).
Add the green beans and cook for another 7-8 minutes.
While the turkey and green beans cook, prepare the gochujang sauce. In a small mixing bowl, combine gochujang, soy sauce, rice vinegar, honey, sesame oil, and water. Mix until smooth and set aside.
Once the green beans have cooked for about 7-8 minutes, add the diced onion, minced garlic, and ginger. Cook for 5-6 minutes until the onions soften.
Stir in the julienned carrots, brown rice, and gochujang sauce. Mix well so everything is coated. Cook for an additional 5 minutes until heated through. The green beans should be tender-crisp. Cook longer if you prefer them softer.
Taste the dish and add salt and pepper as needed.
Serve the dish garnished with sliced scallions and toasted sesame seeds. For an extra kick, drizzle with sriracha!

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. Adapt the spice level by using more or less gochujang based on your preference.

Dinner, Main Course

Asian, Korean

Gochujang, Ground Turkey, Healthy Recipe, Quick Dinner, Skillet Meal