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For the Meat:
½ lb ground turkey
1 tsp. grated ginger
1 tsp. minced garlic
½ an Asian pear, grated
1 T + 1 tsp. soy sauce
1 ½ tsp. agave nectar
2 T rice wine vinegar

For the Vegetables:
1 medium carrot, julienne
1 tsp. minced ginger
½ asian pear, julienne
1 daikon radish, julienne
1 tsp. rice wine vinegar
2 cups shredded spinach
1 medium beet, julienne
½ tsp. sesame seeds
½ tsp. sesame oil

2 eggs

For the Rice:
1 cup brown rice
2 cups water
¼ tsp. salt

In a bowl, combine all of the ingredients for the meat marinade, and then strain through a fine mesh sieve, pushing on the solids to extract all of the liquid.
Add the ground turkey and refrigerate for 30 minutes to 1 hour.

Meanwhile, prepare all of the vegetables and set aside in separate bowls. Lightly steam the carrots and combine with the ginger. Combine the pear, radish, and rice wine vinegar. Steam the spinach and set aside. Steam the beets last, so as not to color all of the vegetables with their juice, and combine with the sesame seeds and sesame oil.

In a pot, combine the rice, water, and salt and bring to a boil. Cover, and simmer until the rice is cooked through.

Heat up a saute pan with some sesame oil and cook the ground turkey until lightly browned.

Poach the eggs in simmering water. Or fry them sunny side up.

In each bowl, cover the bottom with the rice, and then add meat. Arrange the vegetables around the meat in separate little mounds, so as to create a colorful and appetizing appearance. Top with the egg and serve with some kimchee on the side to aid in digesting.