Gochujang-Glazed Ground Turkey with Kimchi Fried Rice and Quick-Pickled Cucumbers

Prepare the Quick Pickles: Thinly slice the cucumber. In a small bowl, whisk together 1 tsp rice vinegar, 1/2 tsp sugar, and a pinch of salt. Add the cucumber slices and toss to combine. Let sit for at least 15 minutes while you prepare the rest of the dish.

Cook the Ground Turkey: Heat a large skillet over medium-high heat. Add the ground turkey and break it up with a spoon. Cook, stirring occasionally, until browned and cooked through, about 6-8 minutes. Drain off any excess fat.

Make the Gochujang Glaze: In a small bowl, whisk together 1 tbsp gochujang, 1 tsp sesame oil, and 1 tsp rice vinegar. Pour this mixture over the cooked turkey in the skillet. Stir to coat the turkey evenly and cook for another 1-2 minutes until the glaze is thick and glossy.

Assemble the Kimchi Fried Rice: Wipe out the skillet or use a clean one. Heat 1 tsp sesame oil over medium-high heat. Add the minced garlic and grated ginger and sauté until fragrant, about 30 seconds. Add the cooked rice and spinach. Stir-fry until the spinach is wilted and the rice is heated through, about 3-4 minutes. If you have kimchi, you can stir in a tablespoon or two here for extra flavor and tang (adjust macros if adding kimchi).

Plate and Serve: Spoon the kimchi fried rice onto a plate or into a bowl. Top with the gochujang-glazed ground turkey. Arrange the quick-pickled cucumbers alongside. Garnish with thinly sliced scallions. Serve immediately.