Korean Style Ground Turkey (Printable)

Quick ground turkey with Korean flavors, spicy-sweet sauce, garlic, ginger, and sesame seeds. Perfect weeknight dinner.

# Ingredient List:

→ 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 Base

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

# How to Make:

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 about 30 seconds until fragrant.
03 - Add ground turkey to the skillet. Cook, breaking it up with a spatula, until no longer pink and cooked through, about 5 to 7 minutes.
04 - Pour prepared soy sauce mixture into the skillet. Stir well to coat the turkey. Cook for 2 to 3 minutes on high heat, allowing the sauce to thicken and turn glossy. If sauce becomes too thick, add 1 tablespoon water.
05 - Stir in chopped chives, reserving some for garnish. Remove from heat.
06 - Sprinkle with toasted sesame seeds and remaining chives. Serve hot over steamed rice with vegetables of choice.

# Expert Tips:

01 -
  • It comes together in the time it takes rice to steam, which means you can actually have dinner on the table in thirty minutes without cutting corners.
  • The sauce gets glossy and clings to every bit of turkey, so each bite tastes as good as the last.
  • You probably have most of these ingredients already, and the ones you don't keep forever in the pantry.
  • It reheats beautifully, so leftovers for lunch the next day might even taste better.
02 -
  • Don't skip toasting the sesame seeds, they go from raw to nutty in a dry pan in two minutes and it makes a huge difference.
  • If your sauce isn't thickening, let it boil a little longer, the cornstarch needs heat to activate and do its job.
  • Use a large enough skillet so the turkey can brown instead of steam, crowding the pan makes it watery.
03 -
  • Grate the ginger on a microplane while it's still partially frozen, it's easier to handle and you get more juice.
  • Taste the sauce before you add it to the turkey, that's your chance to adjust the sweet, salty, and spicy balance without guessing later.
  • If you can find it, use dark soy sauce for a richer color and deeper flavor, though regular works just fine.
Return