with Leftover Turkey

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If you like spicy food, this Korean spicy soup made with leftover turkey will become your favorite recipe to use up all that leftovers from your Thanksgiving dinner!

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Pull the meat from the bones and shred into thin strips (or bite sizes).

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Blanch the bean spouts for a minute or two and drain. You can skip blanching if you want. Cut the scallions into about 4-inch lengths. Thinly slice the mushrooms.

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In a pan, heat the sesame oil until hot. Add the chili pepper flakes and turn the heat off. Stir gently until the oil turns red and the chili pepper flakes become pasty. Do not burn the flakes.

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Add the meat, bean sprouts, mushrooms, soup soy sauce, and garlic to the sesame oil mixture and mix well. Marinate.

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Bring the stock to a boil in a large pot. Add the marinated meat and vegetables to the stock. Stir in the gochujang and soup soy sauce. Cook.

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Throw in the scallions. Continue to boil. Add salt and pepper to taste. Serve with a bowl of rice.

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Enjoy!

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About Hyosun

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