Korean-Style Turkey and Vegetable Soup

Name: Korean-Style Turkey and Vegetable Soup
Cuisine: South Korea
Ingredients: 1 cup Turkey (cut into bite-sized pieces); 2 cups Vegetables (such as carrots, zucchini, and bell peppers, chopped); 2 tbsp Gochujang (Korean chili paste); 1 tsp Soy sauce; 1 tsp Brown sugar; 2 cloves Garlic (minced); 1 tsp Ginger (grated); 1 tsp Sesame oil; 1 to taste Salt (to taste)

A recipe from South Korea.

🇰🇷 South KorealowCarbgymFoodlowSugar

Nutrition (per serving)

380Calories

25 gProtein

20 gCarbs

20 gFat

3 gSugar

1200 mgSalt

Ingredients

1 cup Turkey (cut into bite-sized pieces)
2 cups Vegetables (such as carrots, zucchini, and bell peppers, chopped)
2 tbsp Gochujang (Korean chili paste)
1 tsp Soy sauce
1 tsp Brown sugar
2 cloves Garlic (minced)
1 tsp Ginger (grated)
1 tsp Sesame oil
1 to taste Salt (to taste)

Method

Heat 1 tablespoon of sesame oil in a large pot over medium heat until shimmering, about 2 minutes.
Add the turkey and cook for 3-4 minutes, or until browned and cooked through, breaking into small pieces as it cooks.
Remove the turkey from the pot and set aside, leaving the drippings behind.
In the same pot, add the chopped vegetables and cook for 3-4 minutes, or until tender.
Add the gochujang, soy sauce, brown sugar, garlic, and ginger to the pot and stir to combine.
Return the turkey to the pot and stir to coat with the sauce.
Cook for an additional 1-2 minutes, or until the sauce has thickened and the turkey is coated.
Serve hot, garnished with green onions and a drizzle of sesame oil if desired.