Go Back
+ servings

Leftover Turkey Bibimbap Buddha Bowl

This leftover turkey recipe is inspired by Korean Bibimbap (BEE-beem-bop), a classic and delicious dish featuring steamed rice and colorful veggies.
Prep Time 15 mins
Cook Time 5 mins
Course Main Course
Cuisine Korean
Servings 4


  • Gochujang Drizzle
  • leftover Thanksgiving turkey
  • 2 cups white rice cooked
  • 3 packed cups fresh spinach
  • 4 large eggs fried
  • fresh veggies, sliced thinly like cucumber, radish, or carrots
  • crunchy topping like fried shallots or peanuts


  • In a medium bowl, whisk the Gochujang Drizzle. Add in the leftover turkey to the bowl and let marinate on counter while you continue with recipe.
  • Put pan over medium-high heat. When hot, drizzle in just a little cooking oil. Add in the spinach and stir fry, tossing frequently, for 2 minutes, until spinach is wilted. Remove spinach to plate and set aside.
  • Wipe pan clean. Return same pan to medium heat. When hot, swirl in cooking oil. Crack in the eggs and cook without stirring for 3 minutes or until the egg whites are set on the edges. Cover pan, reduce heat to medium-low and cook for an additional 1-2 minutes until the egg whites are cooked through and the yolks still runny. Remove from pan to a plate, and set aside.
  • Evenly divide the rice, turkey, spinach and veggies between four bowls. Top each bowl with a fried egg.
Keyword bibimbap, buddha bowl, leftovers, turkey
Tried this recipe?Let us know how it was!