Korean-Style Ground Turkey (Print)

Vibrant ground turkey with Korean spices, sesame, and a sweet-spicy glaze. Ready in 30 minutes.

# What You Need:

→ For the 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

→ For the 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

# 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 while breaking it up with a spatula until no longer pink and cooked through, approximately 5 to 7 minutes.
04 - Pour prepared soy sauce mixture into the skillet. Stir well to coat the turkey evenly. Cook for 2 to 3 minutes on high heat, allowing the sauce to thicken and become 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 steamed rice with vegetables of choice.

# Top Tips:

01 -
  • It comes together faster than takeout and tastes like you spent an hour in the kitchen.
  • The sauce clings to every bite of turkey with a glossy, sticky sweetness that balances the heat perfectly.
  • You probably have most of these ingredients sitting in your pantry right now.
  • Leftovers reheat beautifully and taste even better the next day when the flavors settle in.
02 -
  • Don't skip toasting the sesame seeds; raw seeds taste flat and chalky compared to the nutty crunch you get from a quick toast.
  • If your sauce gets too thick and sticky, add a tablespoon of water and stir; it loosens right up without diluting the flavor.
  • Use a large enough skillet so the turkey can brown instead of steam; crowding the pan makes it release water and you lose that caramelized edge.
03 -
  • Grate your ginger on the finest side of the grater to avoid stringy bits that get stuck in your teeth.
  • Toast a big batch of sesame seeds and keep them in a jar; you'll find yourself sprinkling them on everything once you taste the difference.
  • If you want deeper color and flavor, let the turkey sit undisturbed for a minute or two before stirring so it gets some caramelization on the bottom.
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