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Korean-Inspired Gochujang Meat And Beans
Yield: 4 servings 1x
Prep: 15 minutesCook: 20 minutesTotal: 35 minutes
This sweet and spicy Korean-Inspired Gochujang Meat And Beans is a one-pan meal served your way. Stretch the ground meat and add fiber with a can of chickpeas. This deliciously filling meal will become a quick meal prep favorite!
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Ingredients
Korean-Inspired Ground Turkey & Chickpeas
- 1/4 cup soy sauce
- 2 tablespoons runny honey or maple syrup
- 2 tablespoons gochujang paste
- 2 tablespoons toasted sesame oil
- 1 yellow onion, chopped
- 1 pound lean ground turkey
- 2–3 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 1 (15.5 ounce) can chickpeas (garbanzo beans), drained
- 2 handfuls frozen green beans (finer/smaller preferred) (optional)
Gochujang Mayo Drizzle
- 1/4 cup mayonnaise (I use avocado oil mayo)
- 1 tablespoon gochujang paste
- 1/2 tablespoon runny honey
- 1 tablespoon rice vinegar
Rice Bowls (optional additions!)
- 4 cups cooked rice of choice
- 1 English cucumber, sliced
- 2 small carrots, peeled and thinly sliced
- 2 green onions, thinly sliced
Instructions
- Make the sauce: Whisk together the soy sauce, honey or maple syrup, gochujang, and 1 tablespoon of cold water until smooth. You can also put these ingredients into a mason jar with lid and shake until combined. Set aside.
- Cook the onion: Heat the toasted sesame oil in a large and deep non-stick skillet or Dutch oven over a medium heat. Add the onion, and cook for 5-6 minutes until it is just soft and starting to color. Keep an eye on it, as sesame oil has a lower smoke point than some other cooking oils, so the onion will burn more easily. However, you do want to use it for the flavor.
- Add the turkey: Add the ground turkey and cook it for another 5-6 minutes until it has cooked through and started to brown, breaking up the meat with the back of your spoon or spatula as it browns. When the meat is cooked, stir in the garlic and ginger, and cook for 1 more minute until you can smell the garlic.
- Add chickpeas & sauce: Reduce heat to low. Pour in the drained chickpeas and stir them in. Next, pour the prepared sauce into the pan, stir to disperse, and then cook for a final few minutes until the sauce has thickened and is a little sticky. If you’re adding green beans, move on to the next step.
- (optional) Add green beans: If you’re adding the frozen green beans, spread them over the top of the meat and chickpea mixture, but don’t stir them in! Put the lid on and let the beans steam on top for 5-7 minutes while the sauce simmers lightly. Finally, stir everything together and remove from heat.
- Make the drizzle: Meanwhile, whisk together the ingredients for the gochujang mayo drizzle until smooth.
- Assemble or meal prep: Depending on your choice of additions to the meat and beans, assemble your meal with rice and veggies, then drizzle with the mayo sauce. I also like to add toasted sesame seeds on top.
- For meal prep: Divide the cooked rice and cooked turkey between 4 meal prep containers. In separate containers, divide the cucumber, carrots and salad onions, and add a sauce pot each containing the mayo drizzle, equally divided. Portions will keep in the refrigerator for up to 4 days.
- To reheat: Drizzle 1-2 tablespoons of water over the rice to help create steam. Loosely cover the meal with the lid and microwave on High for 90 seconds, stirring and then continuing to heat in 30 second intervals until it’s hot and steamy all the way through, then serve with the salad and drizzle sauce.
Notes
Meat: You can use ground chicken, pork, or beef to make the meat and beans mixture, it’s super versatile!
Chickpea swap: A few handfuls of cashews can be added instead of the chickpeas.
Nutrition information estimated with My Fitness Pal for recipe including green beans and 1 cup cooked white rice.
Nutrition Information
- Serving Size: 1/4 of recipe + 1 cup cooked rice
- Calories: 798
- Fat: 23g
- Carbohydrates: 105g
- Fiber: 12g
- Protein: 42g