Korean-Style Ground Turkey (Printable)

Quick and flavorful ground turkey with Korean-inspired spicy-sweet glaze, aromatic garlic and ginger, finished with nutty sesame seeds.

# What You’ll 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 & Garnish

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

# Directions:

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 until hot, then add minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
03 - Add ground turkey to the skillet. Break it up with a spatula and cook until no longer pink and cooked through, approximately 5 to 7 minutes.
04 - Pour the 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. Add 1 tablespoon of 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.

# Expert Tips:

01 -
  • Everything comes together in one skillet in less time than it takes to stream two episodes of anything.
  • The sauce clings to every bit of turkey with a glossy, caramelized finish that makes plain rice taste like a revelation.
  • It reheats beautifully and tastes even better the next day when the flavors have had time to settle in.
  • You can adjust the heat level without compromising the depth of flavor, making it easy to please everyone at the table.
02 -
  • Dissolve the cornstarch completely in the sauce before adding it to the pan or you'll end up with gummy clumps instead of a smooth glaze.
  • Don't skip the high heat step at the end; that's when the sauce transforms from watery to glossy and clings to the turkey like it should.
  • Let the garlic and ginger cook just until fragrant but not brown, or they'll turn bitter and throw off the whole flavor balance.
03 -
  • Toast your sesame seeds in a dry skillet until golden and fragrant; it only takes a minute but the difference in flavor is unmistakable.
  • If your skillet isn't large enough, the turkey will steam instead of brown, so use the biggest pan you have or cook it in batches.
  • Taste the sauce before adding it to the turkey and adjust the sugar or chili flakes to suit your preferences; it's much easier to tweak it now than after everything is mixed together.
Go back