5 from 7 votes

Korean Spiced Turkey Mince, Rice and Baked Kale⁠

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This Korean Spiced Turkey Mince, Rice and Baked Kale⁠ dish is so full of flavor. Use "Gochujang" paste, which has a sweet, spicy umami flavor.
Prep time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
£1.07
Makes: 5
mains
Korean
baked kale, Gochujang, korean rice, turkey mince
Freezable

Table of Contents

 

Korean Spiced Turkey Mince, Rice and Baked Kale⁠

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5 from 7 votes
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
£1.07
mains
Korean
baked kale, Gochujang, korean rice, turkey mince
Freezable
Servings: 5
This Korean Spiced Turkey Mince, Rice and Baked Kale⁠ dish is so full of flavor. Use "Gochujang" paste, which has a sweet, spicy umami flavor.

Ingredients

  • 500 g (2% fat) turkey mince (£2.99)⁠
  • 300 g brown rice (£0.79⁠)
  • 200 g kale (£0.59⁠)
  • 50 g spring onions (£0.48⁠)
  • 2 red chillies to garnish (£0.47⁠)

Cupboard Essentials

  • 2 tbsp of coconut/olive oil
  • ½ tsp of garlic granules
  • ½ tsp onion granules
  • 3 tbsp Gochujang paste
  • 3 tbsp soy sauce
  • 1 tbsp rice wine vinegar

Method

This Gochujang paste is the best paste I’ve ever bought – bold statement I know. Keeps for a month & costs £2.50 from Asda. Give it a go!! #notsponsored (not spicy for those who are scared- I can’t actually handle those chillis in the pic I have to remove them afterwards lol)*⁠

    Preheat oven to *200°C*

    • Start by rinsing the kale and patting it dry with a tea-towel. Spread across a large baking tray to dry out. ⁠
    • Pour the brown rice into a saucepan along with boiling water, using a ratio of 1:2 rice to water. Set the timer according to the packet time, mine was 25M.⁠
    • Meanwhile, add the mince to a large frying pan with 1 tbsp of coconut/olive oil. If you have, season with ½ tsp of garlic granules, ½ tsp onion granules and a pinch of salt. ⁠
    • Whilst the turkey is frying, finely slice the spring onions and divide into two, adding the lighter half of the onion into the frying pan, keeping the darker half as a fresh garnish.
    • Whisk the ingredients for the sauce to combine and add into the frying pan with the mince.
    • At this stage, you can add 1 tbsp of olive oil onto the kale with a pinch of salt. Use your hands to ensure all the kale is coated in oil and pop in the oven for 10 mins.
    • When the timer for the rice is up, drain and pour it into the saucy mince. Stir to combine all the rice in the sauce.
    • Once the kale is crispy you can serve up a bowl of the turkey rice with a handful of the crispy kale. Garnish with some fresh spring onion & chillis. Store the kale separately to the rice to keep it’s crispiness. ⁠

    Enjoy! ⁠

      Nutrition

      Servings: 5 servings
      Fat: 10g
      Calories: 449kcal
      Carbohydrates: 50g
      Protein: 34g

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