I’m sure when everyone looks back on their college years, they have a few “Woulda, Coulda, Shoulda” moments. For example, I wish I woulda snuck onto the Big House field like a few of my senior year companions. I shoulda went to a Michigan hockey game. I wish I coulda attend a few more biology classes – that would have helped during medical school.
But one of my biggest regrets is never going to the small Korean restaurant below my apartment sophomore year. Every day, multiple times, I’d walk by Kang’s Korean Restaurant with its giant red sign. My roommate, Hannah, LOVED Kang’s. She’d frequent the restaurant, bringing back leftovers that smelled delicious. But I never once took her word for it. And I seriously regret it.
Why? Because I finally discovered Bi Bim Bop, made in my very own kitchen. I saw a recipe in a magazine and thought it looked 1) Delicious. 2) Easy to make. And 3) Great for leftovers. So I decided to add a health kick with ground turkey (of course) and light soy sauce for a flavorful dish that’s quick and a great crowd pleaser.
So, to my Ann Arbor friends, do yourself a favor and check out Kang’s on South U. You seriously won’t regret it – according to my old college roommate. I’ll have to visit the restaurant with her next time we both end up in AA! For my Toledo friends, I hear that Rice Blvd. on Secor has a fantastic hot stone Bi Bim Bop! It’s definitely on my list for dishes to try.
- 1 tbsp. sesame oil
- 1½ pounds lean ground turkey
- 3 garlic cloves, minced
- 1 tsp ginger, minced (I use the prepared ginger in the tube - can be found in the produce section of your grocery store!)
- 1 tbsp. fish sauce
- 2 tbsp. light soy sauce
- 1 tbsp. hot chili paste (I use Sambal Oelek)
- 4 cups cooked brown rice
- 3 small zucchini, sliced into strips (using a veggie peeler) or spiralized
- 3 carrots, sliced into strips (using veggie peeler) or spiralized
- 6 eggs
- Green onions, chopped
- Sriracha sauce for topping
- Prepare your garlic, ginger, and veggies. I highly recommend buying prepared ginger - it's much easier if you do a lot of asian-inspired cooking at home!
- In a small bowl, combine garlic, ginger, fish sauce, soy sauce, and chili paste. Set aside.
- Heat a large saute pan over medium high heat. Add sesame oil and ground turkey. Brown turkey until cooked through (about 10 minutes), stirring occasionally.
- Pour the garlic-chili paste sauce over the cooked turkey. Stir until thoroughly mixed and covered. Remove turkey from pan and set aside.
- Add carrots and zucchini to the same saute pan. You may want to add a little more sesame oil (1/2 tsp.). Cook only for about 2 minutes, or until just tender. Do not over cook or they will get soggy!
- In the same saute pan, cook your eggs sunny-side-up. Covering the pan will speed up this process.
- Combine about ⅔ cup of brown rice, ½ cup of ground turkey, and handful of veggies in a serving bowl. Top with egg, green onions, and sriracha.
- Mix the runny egg yolk into the dish and enjoy!
Be sure to cook your egg just before eating so the yolk is hot and runny.