Turkey Kochuang

Ingredients for 2 servings:

• 50 ml soy sauce, light
• 10 ml sesame oil
• 50 g chili paste, fermented red (Kochuang)
• 30 g garlic
• 60 g ginger root
• 400 g turkey
• 200 g mushrooms
• 2 bell peppers
• 2 spring onions
• 1 onion(s)
• 300g basmati
• 150 ml broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Mix the light soy sauce with the chopped garlic, grated ginger, sesame oil, and gochujang, and marinate the diced meat in it. Meanwhile, clean and finely chop the vegetables. Bring water to a boil and cook the rice. Stir-fry the meat in a little oil in a wok for about 8-9 minutes, then transfer it to a bowl. Add a little more oil to the wok and sauté the onions. After about 1 minute, add the bell peppers. After another minute, add the mushrooms and stir everything together. The temperature should be quite high. Now pour about 1/4 of the broth into the wok and cover with the lid. Steam the vegetables for 1-2 minutes. Then add the meat and stir in. Add the remaining broth and let it simmer for a while. Sprinkle with the spring onions and serve. If you don’t like spicy food, use only half the gochujang and a little less garlic.