Korean Style Ground Turkey (Print Version)

Quick ground turkey in Korean-style spicy-sweet sauce with garlic, ginger, and sesame toppings.

# What You'll 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

→ Main

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

→ Garnish

09 - 6 tablespoons fresh 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 until shimmering. Add minced garlic and grated ginger, stir-frying for approximately 30 seconds until fragrant.
03 - Add ground turkey to the skillet. Break apart with a spatula, cooking until no longer pink and completely cooked through, approximately 5 to 7 minutes.
04 - Pour prepared soy sauce mixture into the skillet. Stir thoroughly to coat turkey evenly. Cook on high heat for 2 to 3 minutes, allowing sauce to thicken and achieve a glossy appearance. Add 1 tablespoon water if sauce becomes too thick.
05 - Stir in chopped chives, reserving some for garnish. Remove from heat.
06 - Transfer to serving dishes. Sprinkle with toasted sesame seeds and reserved chives. Serve immediately over steamed rice with vegetables of choice.

# Expert Advice:

01 -
  • It takes less time than ordering takeout and tastes twice as vibrant.
  • The sauce thickens into this gorgeous glaze that makes plain rice feel like a treat.
  • You can dial the heat up or down without losing any of the deep, savory flavor.
  • Ground turkey stays lean but soaks up every bit of ginger and garlic like a sponge.
02 -
  • If you skip toasting the garlic and ginger first, you lose that deep aromatic base that makes the whole dish sing.
  • The sauce thickens fast once it hits the heat, so keep a splash of water nearby in case it gets too sticky.
  • Don't crowd the pan or the turkey will steam instead of browning, and you'll miss out on those caramelized bits.
03 -
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top for an extra layer of nutty flavor.
  • Use a microplane for the ginger to get a fine, juicy grate that melts into the oil instead of clumping.
  • If you like things saucy, double the sauce ingredients and toss it with noodles or extra veggies.
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