Korean-Style Ground Turkey (Printable Version)

Quick ground turkey with Korean flavors, spicy-sweet sauce, garlic, ginger, and sesame seeds. Ready in 30 minutes, perfect for weeknight dinners.

# What You Need:

→ Sauce

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

→ Finishing

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

# How-to Steps:

01 - In a small bowl, whisk together soy sauce, cornstarch, brown sugar, and red chili flakes until cornstarch dissolves completely. Set aside.
02 - Heat a large skillet over medium-high heat. Add sesame oil. Once shimmering, add minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
03 - Add ground turkey to the skillet. Break apart with a spatula while cooking until no pink remains and meat is fully cooked through, approximately 5 to 7 minutes.
04 - Pour prepared sauce mixture into skillet. Stir thoroughly to coat turkey evenly. Cook over high heat for 2 to 3 minutes, allowing sauce to thicken and develop a glossy appearance. Add 1 tablespoon water if sauce becomes too thick.
05 - Stir in chopped chives, reserving portion for garnish. Remove from heat.
06 - Transfer to serving bowl. Top with toasted sesame seeds and reserved chives. Serve immediately over steamed rice with steamed or sautéed vegetables.

# Expert Advice:

01 -
  • It comes together in about the time it takes to steam a pot of rice, making it perfect for those evenings when hunger strikes hard and fast.
  • The sauce clings to every bit of turkey with a glossy, spicy-sweet coating that tastes way more complex than the effort required.
  • You can adjust the heat level easily, so whether you're cooking for kids or spice lovers, everyone leaves the table happy.
  • Leftovers (if there are any) taste even better the next day after the flavors have had time to meld.
02 -
  • Don't skip toasting the sesame seeds, raw ones taste flat and you'll miss that deep nutty note that makes the dish sing.
  • If your sauce thickens too fast or looks gloppy, just add water a tablespoon at a time while stirring, it'll loosen right up and stay glossy.
  • Let the garlic and ginger sizzle just until fragrant but not a second longer, burned aromatics will leave a bitter shadow over the whole skillet.
03 -
  • Use a hot pan and resist the urge to stir the turkey constantly at first, letting it get a little caramelization adds extra depth.
  • Prep your garlic, ginger, and sauce before you start cooking so you're not scrambling once the pan heats up.
  • Taste before serving and adjust with an extra pinch of sugar, a splash more soy sauce, or a sprinkle of chili flakes to make it exactly how you like it.
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