Preparation

• While the rice cooks (which will take about 15-20 minutes depending on your cooker), prepare all your components. Thinly slice the cucumbers into ⅛-inch rounds and shred or cut the carrots into thin matchsticks. Measure out all dry seasonings (salt, garlic powder, onion powder, gochugaru) into a small bowl, and have the soy sauce, dark soy sauce, mirin, ginger, and sesame oil within arm's reach.
• Heat the sesame oil in a large skillet over medium-high heat until shimmering and fragrant. Add the ground turkey and cook for 3-4 minutes, breaking it apart with a spoon or spatula as it cooks—you want the pieces to be medium-sized, not pulverized.
• Reduce heat to medium and add the dry seasoning mixture (salt, garlic powder, onion powder, gochugaru) to the turkey, stirring constantly for about 30 seconds to bloom the spices.
• Then add the brown sugar, soy sauce, dark soy sauce, mirin, and grated ginger all at once, stirring well to combine. Continue cooking for 3-5 minutes until the turkey is fully cooked.
• Divide the cooked rice among serving bowls, top with the glazed turkey mixture, arrange the sliced cucumbers and shredded carrots on top or to the side, and garnish with sesame seeds and sliced green onions.