Leftover Turkey Bibimbap Buddha Bowl
This bibimbap-style bowl layers tender leftover Thanksgiving turkey, wilted spinach, sliced fresh veggies, and a runny fried egg for a mix of savory, tangy, and crunchy textures. It comes together in about 20 minutes, making it a quick weeknight dinner or a hearty post-holiday meal.
Equipment
- medium bowl
- pan
- plate
Ingredients
- Gochujang Drizzle
- leftover Thanksgiving turkey
- 2 cups white rice cooked
- 3 cups fresh spinach packed
- 4 large eggs fried
- fresh veggies sliced thinly; like cucumber, radish, or carrots
- crunchy topping like fried shallots or peanuts
Instructions
- Whisk the Gochujang Drizzle in a medium bowl, add the leftover Thanksgiving turkey, and let it marinate on the counter while you continue with the recipe.
- Heat a pan over medium-high heat, add a little cooking oil, then stir-fry the packed fresh spinach, tossing frequently, for 2 minutes until wilted; transfer the spinach to a plate and set aside.
- Wipe the pan clean and return it to medium heat. Add a little cooking oil, crack in the eggs, and cook without stirring for 3 minutes or until the whites are set at the edges. Cover the pan, reduce heat to medium-low, and cook 1-2 more minutes until the whites are cooked through but the yolks remain runny. Transfer the eggs to a plate and set aside.
- Evenly divide the cooked white rice, marinated turkey, wilted spinach, and sliced fresh veggies between four bowls, and top each bowl with a fried egg.
Notes
This recipe uses already-cooked leftover turkey; the brief marinate with the gochujang drizzle adds flavor without further cooking. For runny yolks follow the timing exactly: 3 minutes uncovered, then 1-2 minutes covered. Add crunchy topping (fried shallots or peanuts) for texture if desired.