Korean-Style Ground Turkey (Printable)

Quick ground turkey with Korean flavors in a spicy-sweet glaze.

# What You Need:

→ Sauce

01 - 1/4 cup soy sauce, low sodium preferred
02 - 2 teaspoons cornstarch
03 - 1/2 tablespoon packed brown sugar
04 - 1/2 teaspoon red chili flakes

→ Turkey

05 - 2 tablespoons sesame oil
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 15 ounces ground turkey

→ Finishes and Garnish

09 - 6 tablespoons chives, chopped
10 - 2 tablespoons sesame seeds, toasted

→ To Serve

11 - Steamed white or brown rice
12 - Steamed or sautéed vegetables such as broccoli, spinach, or carrots

# Steps:

01 - In a small bowl, whisk together soy sauce, cornstarch, brown sugar, and red chili flakes until cornstarch is fully dissolved. Set aside.
02 - Heat a large skillet over medium-high heat. Add sesame oil. Once hot, add minced garlic and grated ginger; stir-fry for approximately 30 seconds until fragrant.
03 - Add ground turkey to the skillet. Cook, breaking it up with a spatula, until no longer pink and fully cooked through, approximately 5 to 7 minutes.
04 - Pour prepared soy sauce mixture into the skillet. Stir well to coat turkey evenly. Cook for 2 to 3 minutes on high heat, allowing sauce to thicken and turn glossy. Add 1 tablespoon water if sauce becomes too thick.
05 - Stir in chopped chives, reserving some for garnish. Remove from heat.
06 - Sprinkle with toasted sesame seeds and remaining chives. Serve hot over rice with steamed or sautéed vegetables of choice.

# Expert Advice:

01 -
  • It comes together in less time than it takes to stream two episodes of anything, and every bite tastes like you fussed over it for hours.
  • The balance of salty, sweet, and spicy feels exciting without being complicated, and the sesame seeds add a little crunch that makes each forkful interesting.
02 -
  • Don't skip toasting the sesame seeds; even a minute in a dry pan transforms them from bland to nutty and worth every second.
  • If the sauce thickens too fast or looks gloppy, a little water loosens it right up without diluting the flavor, so don't panic.
03 -
  • Use a large enough skillet so the turkey browns instead of steams; crowding the pan traps moisture and keeps it from developing any color.
  • Grate the ginger on the small holes of a box grater or use a spoon to scrape the fibrous bits away, leaving only the juicy pulp for maximum flavor without the stringy texture.
Go Back